Scottish Tablet

Tablet, is fudges crumblier Scottish cousin. When I called my grandma to ask her about the recipe, her exact words were: “melt everything, test it and then beat it like hell with a wooden spoon. Good luck.”
Low and slow is the way to go in this recipe, don’t be tempted to turn the heat up and rush it, it will only burn and crystallise. Making tablet is a full arm workout, so be prepared. I’ve made an appropriate playlist that should hopefully help you keep the momentum up when you need it!
Remember, this recipe is almost purely hot sugar, so take care at all times.

Makes around 56 pieces

Ingredients:
900g caster sugar
¼ tsp fine salt
250ml semi-skimmed milk
110g unsalted butter, cubed 
300g condensed milk
½ tsp vanilla extract 

Small cup of water on standby for testing the consistency.

Method:

  1. Grease a 20x30cm baking tray and set aside.

  2. Use the tallest large pan you have. In it, add the sugar, salt and the semi-skimmed milk. Heat on the lowest possible setting until all the sugar has dissolved (it’s super important that it dissolves completely), stirring occasionally. It should take just under half an hour.

  3. Once completely dissolved, add the butter and let it melt, stir everything together then simmer, still on a low heat for 5 minutes.

  4. Add the condensed milk to the pan and stir almost constantly for half an hour. You’re aiming for a soft boil. After the first 20 minutes have passed, test it sporadically by dropping a small amount of the tablet into a cup of cold water - if the mixture forms a soft ball when it hits the water (one that can be rolled between the fingers) it’s done.

  5. Take the pan off the heat, add the vanilla and beat it with a wooden spoon for ten minutes. Your arm will be in agony, but that just means you’re doing it right! Tip into the prepared tray and smooth over.

  6. After 20 minutes, score it into portions. Leave for a few hours - and if you can resist temptation, overnight. It should break into squares easily when completely set.