Scottish Tablet Recipes

Steps:

• Butter a 10x15 inch jellyroll pan, and set aside.
• Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
• Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.

Steps:

• Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
• Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
• Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
• To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

Steps:

• Place sugar, milk, and butter into a large saucepan and bring to a SLOW boil.
• SLOWLY boil for 5 minutes.
• Add the 1/2 tin condensed milk and boil SLOWLY for another 5 minutes.
• Test a teaspoon full in a cup of cold water.
• If it forms at the bottom of the cup it's ready.
• Take off heat and beat until it thickens and is sugary.
• Pour into a greased tray and cut into squares.
• Let stand at room temp overnight.

Steps:

• Using a large pan (the mixture will triple in size and you don't want this to boil over), add just enough milk to dampen sugar then add condensed milk and butter.
• Bring to boil stirring occasionally with a wooden spoon.
• Reduce heat and simmer for just under 20 minutes. The mixture turn a light, golden brown colour.
• Test by taking a teaspoonful and dousing in glass of water. It should drip in a slow goo on to the plate.
• Take the pan off the heat and stir. You need to stir a lot, pulling the cooled mixture from the sides and bottom back into the mixture.
• The mixture will gradually thicken, keep stirring until it is only just pourable. Pour into a lightly greased baking tray.
• After 30 minutes, cut the tablet into squares while still warm and leave to cool.
• Break into cubes once cool.

Steps:

• Place all ingredients in a pan and melt slowly – stir constantly over low heat until boiling.
• Boil about 30 minutes, stirring to prevent sticking.
• Remove from heat and beat well and pour onto a greased cookie sheet.
• Mark (score cutting line marks) when cool; cut when cold.

Steps:

• Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
• Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
• Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
• Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.