Scottish Tablet (2024)

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The sweetest treat around has to be Scottish Tablet.

You really have to experience this melt-in-your-mouth sweet indulgence yourself to know why people from Scotland to Australia and beyond fall in love with it.

Here's everything you need to know to make the best version of tablet – homemade!

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If you love a little sugar hit or have a connection to Scotland, you may have already come across this wonderful creation that's not quite fudge and not quite candy.

If you haven't, immediately collect the ingredients and whip up a batch today!

The Scottish Tablet tradition

Scottish Tablet can be traced back to the 1700s, and was reportedly made with sugar and cream in the early days.

Fast forward a few hundred years, and it's now generally made with sugar, condensed milk, milk and butter.

I've made it with these ingredients before, however I recently discovered a slightly different recipe in a community cookbook form my local area in the Hunter Valley, Australia.

This recipe uses golden syrup instead of butter. And I found it to be a little easier to get that hard-to-describe texture that Scottish Tablet is famous for.

It may not sound overly appealing, but it's a slightly powdery texture that melts in your mouth when you gobble it down. It's not grainy or sugary at all (unless you haven't dissolved the sugar properly – more on that later) but it's not as creamy as fudge.

A Scottish Tablet Recipe from Kurri Kurri, Australia

The recipe on which I've based my Scottish Tablet recipe is from a community cookbook celebrating Kurri Kurri's 75th anniversary.

Kurri Kurri is a small town in the coalfields area of the Hunter Valley in NSW, Australia.

Most of my family have lived in or around the Kurri Kurri area for many generations.

And at least two of my ancestors that settled here were originally from Scotland.

On my Mum's side we go back to the McDonalds, with a shepherd of the Scottish Highlands.

And on Dad's side we go back to the Peacocks, with a miner from Glasgow, and the Campbells (famously rivals of the McDonalds).

In fact many people in the area can trace their ancestry back to Scotland, with Kurri Kurri having a greater percentage of people with Scottish ancestry than the rest of NSW (11.3% compared to 9.1%).

So I guess it was no surprise to find a recipe for "Scots Vanilla Tablet" in this recipe book from Kurri Kurri.

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Note: If you're going to make this recipe, scroll to the end for the recipe card. This original recipe above does contain an omission (there's no milk listed, only the condensed milk and let me tell you it definitely will be a disastrous exercise without the milk). I've corrected this typo by adding in the milk and included more precise instructions in the recipe card at the bottom of this post. Please, please keep scrolling and read this post and the recipe card before attempting the recipe.

The ingredients

You'll need a whole kilo of sugar for this recipe.

Yes, you read that correctly.

Use caster sugar as dissolving the sugar before you boil the mixture is a must to get the right texture. If you use larger sugar granules this process may not go as smoothly.

You'll also need:

  • condensed milk
  • full cream milk
  • golden syrup
  • vanilla extract.
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The method, it's all in the method

This is one of those recipes where success or failure lies with the method.

It's not a difficult recipe, but you do need to read through the instructions carefully before launching into it.

The recipe starts with adding all of the ingredients, apart from the vanilla extract, into a large saucepan.

Use a saucepan that's larger than you think you'll need as the mixture froths up a lot and expands during the cooking process.

Okay, so now you stir these ingredients over a very low heat to combine them and dissolve the sugar.

Keep stirring until the sugar is dissolved.

Go slowly, you don't want to burn the sugar. Turn the heat up a little if necessary to completely dissolve the sugar, and then slowly bring the mixture to the boil.

I emphasise the word "slowly" here.

Once it's boiling, you'll need to continue boiling for about 10-15 minutes. Continue stirring from time to time.

If you have a sugar thermometer, the temperature of the mixture should reach 120 degrees celsius when it's ready to take off the heat.

Other ways to gauge whether it's ready is to note the colour (it'll change to a more golden colour quite quickly when it's near to ready) or by dropping a teaspoon of the mixture into cold, iced water (after about 5-10 seconds it should feel like a soft ball).

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Once you take the mixture off the heat, stir through the vanilla extract.

Now, the fun part.

And by fun, I mean beating the mixture for 10-15 minutes.

That's right. If you want to taste the wonders of Scottish Tablet, you need to earn it.

You need to stir the mixture with a wooden spoon for 10-15 minutes, until it becomes so thick that you can hardly get the spoon through it.

If you stop stirring for a little rest (and unless you're an Olympic athlete I predict you'll need a few little breaks) and the mixture becomes smooth on top quite quickly, you need to keep going.

As you're getting closer, the mixture will start to keep its shape when you stop beating and start to "set" on the upper edges of the bowl.

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Finally, when you can hardly get the spoon through the mixture, pour it into a greased tin.

Use a spatula to spread it evenly to the edges of the tin and smooth the top as best you can.

Done!

You've earned your reward, but you're going to have to wait at least 6 hours for it to set first. Ideally, overnight.

Once it is set, cut it into tiny squares and enjoy that first piece.

And then share the sweetness around.

Storing Scottish Tablet

Scottish Tablet is best stored in something that is not completely airtight, for example a cookie jar or tin.

It should last for up to 2 weeks given the sugar acts as a preserver, so it's great to make ahead for a party or as a gift.

You can also freeze Scottish Tablet for up to a few months. Thaw completely before eating.

Tips and troubleshooting

Be prepared

My biggest tip here is to read the entire post and recipe card below. The method is so important, so get everything clear before you start.

Grainy and sugary? Not set properly?

If your Scottish Tablet tastes sugary and grainy, or doesn't set, you can pop it back in the saucepan, melt it down slowly and boil it a little longer.

I can't get the recipe to work

It's most likely because you're bringing the mixture to the boil too fast and not dissolving the sugar properly first (in which case, slow down) or it's not reaching setting point (in which case buying a sugar thermometer might help).

Can't I just use an electric mixer to beat the mixture?

Now some people suggest using an electric mixer to beat the tablet mixture and say it is successful.

You could try this, but I personally like to burn off a few calories before I even eat this stuff. Remember, there's a whole kilo of sugar in there!

More recipes

If you love Scottish recipes, you might also like my Scottish Shortbread recipe.

If you love sweet stuff, you might also like Russian Caramels, Chocolate Berry Cups, Tim Tam Balls, Rocky Road, Turkish Delight, Chocolate Spiders and Honeycomb.

Scottish Tablet (6)

Scottish Tablet

Libby Hakim

The sweetest treat around: Scottish Tablet

5 from 2 votes

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Stirring time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine Australian, Scottish

Servings 24 pieces

Calories 54 kcal

Ingredients

  • 1 kilo caster sugar
  • 1 cup condensed milk
  • 1 cup full cream milk
  • 2 tablespoons golden syrup
  • 1 teaspoon vanilla extract

Instructions

  • Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of the tablet later.

  • Add all ingredients apart from the vanilla essence in a large saucepan. Mix to combine and then put on stove over low heat.

  • Stir until the sugar is dissolved, turning the heat up to low-medium if necessary.

  • Slowly bring the mixture to the boil and then boil for 10-15 minutes, stirring from time to time and turning down the heat if necessary to maintain a fast, steady boil.

    Scottish Tablet (7)

  • If you have a sugar thermometer, take the mixture off the heat when the temperature of the mixture reaches 120 degrees celsius (248 degrees fahrenheit). Otherwise, watch the mixture as it changes to a more golden colour around the 8-10 minute mark.

  • Once you've take the mixture off the heat, stir in the vanilla extract.

  • Now, get ready cause this is the hard part. Stir the mixture vigorously for 10-15 minutes or until it thickens so much you can hardly continue to stir it.

  • If the mixture becomes smooth after you stop stirring for a few seconds, keep going. You want it to hold its shape when you stop stirring.

    Scottish Tablet (8)

  • Pour the mixture into the slice tin and spread out evenly with a spatula, smoothing the top as best you can.

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  • Allow to set for at least 6 hours, preferably overnight.

  • Ease the entire slab from the tin using the baking paper once set and then cut into small squares.

    Scottish Tablet (10)

Notes

Tips and troubleshooting

Be prepared

My biggest tip here is to read the entire post and recipe card below. The method is so important, so get everything clear before you start.

Grainy and sugary? Not set properly?

If your Scottish Tablet tastes sugary and grainy, or doesn't set, you can pop it back in the saucepan, melt it down slowly and boil it a little longer.

I can't get the recipe to work

It's most likely because you're bringing the mixture to the boil too fast and not dissolving the sugar properly first (in which case, slow down) or it's not reaching setting point (in which case buying a sugar thermometer might help).

Can't I just use an electric mixer to beat the mixture?

Now some people suggest using an electric mixer to beat the tablet mixture and say it is successful.

You could try this, but I personally like to burn off a few calories before I even eat this stuff. Remember, there's a whole kilo of sugar in there!

Nutrition

Calories: 54kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 21mgPotassium: 61mgSugar: 9gVitamin A: 51IUVitamin C: 1mgCalcium: 48mgIron: 1mg

Tried this recipe?If you love it, let me know!

Scottish Tablet (2024)

FAQs

Is Scottish tablet the same as fudge? ›

Some people will try to tell you that tablet is a form of fudge. However, proper tablet aficionados (and we have been doing a lot of sampling) will tell you that there is a clear difference in texture between tablet and fudge. Fudge tends to be softer, while tablet has a grainier and more brittle texture.

Why is it called a Scottish tablet? ›

Tablet is occasionally referred to as Scottish or Scots tablet or as Swiss Milk tablet, since some people call condensed milk “Swiss Milk”. For most Scots, tablet is their favourite sweet, especially when home-made.

What does a Scottish tablet taste like? ›

Think the sweetest fudge you've ever had, without the vanilla flavour, but more of a crumbly, melt-in-the-mouth texture. And multiple the sweetness by about a hundred. Then you're pretty close to what tablet tastes like!

What is Scottish tablet similar to? ›

Scottish tablet is a sweet, crumbly confectionery that is part of the traditional Scottish cuisine. It resembles fudge, although it is harder and more breakable, and has a granular texture.

Does Scottish tablet need to be refrigerated? ›

How long does Scottish Tablet Keep? Tablet is over 50% sugar and because sugar is a natural preservative, it means that if it is kept in an airtight tin and stored at room temperature, it can last for around 10 days. If you keep it in the fridge, however, it can keep for a few weeks!

Why is my Scottish tablet chewy? ›

You've cooked the Tablet too fast. One of the most important things about making Scottish Tablet is patience! If you try to cook your Tablet too fast your sugar won't dissolve. Tablet is over 50% sugar, so while you want to create tasty Scottish Sweets you need to give it time to melt and cook properly.

Why is my Scottish tablet gritty? ›

A grainy texture normally means that your sugar has melted too quickly. So if you'd prefer it to be a little smoother then it's down to beating. Give it a little more elbow grease!

Why is my tablet more like toffee? ›

Why does the Scottish Tablet I make turn out like toffee? If your temperature is too high for too long you'll create toffee and the higher the temperature you go the harder the toffee will become right the way through to a proper brittle toffee which comes in at about 149 degrees celcius!

What is the difference between Scottish tablet and Sucre a la creme? ›

Tablet is made of sweetened condensed milk, butter, and sugar, and is thinner, grainier, and more crumbly than fudge. Sucre à la crème leans on heavy cream for fat and is traditionally made with maple syrup or sugar.

What is the shelf life of Scottish tablet? ›

Product Shelf LifeThis Tablet product comes with a minimum of 5 weeks shelf life and a maximum of 8 weeks.

Can you Reboil Scottish tablet? ›

If you pour it into the tin and it doesn't set, don't worry, just reboil for a little while longer (I've done this a few times) Also good with a bit of fresh ginger added at the beginning, flavours the tablet beautifully and leaves little exciting nuggets to bite into!

How do you eat Scottish fudge? ›

To serve Scottish fudge as a dessert, you can either serve it on its own or pair it with other dessert elements such as ice cream, whipped cream, or fruit.

Where do you store Scottish tablets? ›

Store Scottish tablet in an airtight container with pieces separated by wax paper or parchment paper. Keep it at room temperature for up to 10 days or store it in the refrigerator for 2 to 3 weeks. Scottish tablet may be frozen for up to 3 months.

What do you do if your Scottish tablet doesn't set? ›

If your Tablet still doesn't set, it is possible to pour it back in a pan, reheat, and start the process again. It can turn out a bit more sugary/grainy, but at least you'll still get Tablet!

Can you freeze a Scottish tablet? ›

Storing Scottish Tablet

It should last for up to 2 weeks given the sugar acts as a preserver, so it's great to make ahead for a party or as a gift. You can also freeze Scottish Tablet for up to a few months. Thaw completely before eating.

Is nougat a type of fudge? ›

Nougat is a fluffy, aerated confection that is made of sugar or honey and egg whites. It often contains fruits and nuts. Traditional nougat resembles fudge and is a far cry from the processed candy fillings you might be familiar with, which are generally made with hydrolyzed proteins and corn syrup.

What is fudge similar to? ›

Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee). If you like one of these treats but haven't tried the others, it's worth giving them a go!

What is Scottish tablet ice cream? ›

Traditionally Scottish with an Italian twist. Chunks of smooth butter tablet mixed into a creamy panna cotta ice cream.

What's the difference between fudge and toffee? ›

The main difference is the texture, which is determined by two things: the size of the sugar crystals in the candy, and the concentration of the sugar. Toffee is smooth with no sugar crystals, whereas fudge has tiny crystals that give it that texture.

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