What makes tablet set

Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.

Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more.

What is essential I think is to make sure that at the soft ball stage you have crystal free mix — easily checked by feeling the consistency of the ball in your fingers and then tasting it to make sure it is smooth and creamy and has absolutely no grainy texture to it.

The key to crystal size is solution temperature and molecular concentration: the hotter the temperature and molecular concentration the greater the tendency to bigger crystals, so with our cooling mixture we now start to beat and keep beating. The key here is that once we start to get sugar crystallisation with nice little crystals we want that process to continue so we need to keep beating until the mix has cooled even more, and more and more of the space between the crystals has been taken away and any tendency for large crystal formation to be minimised.

This is how you get a lovely smooth, buttery feel to the tablet — it has a nice mouthfeel to it. But remember, that one of the nicest things is to scrape off the hardening tablet mix from your pan and try it even before it has truly gone solid. Delicious, but remember not to try when too hot. Kids will love to scrape the pan, certainly my kids and grand-kids do…….

And finally, apologies for going on and on and on. Hope you all enjoy your Scottish Tablet making……. I had Scottish tablet a few years ago when I was over there. I look forward to trying this recipe with your hints. Really great tips there!

Ive made this recipe 4 times now. One was perfect one was ok one was too hard going into the tin and the other was too soft. Looking forward to trying it again soon. Many thanks. Sorry, just noticed that I boobed in my above comment in regards milk quantity I should have said quarter of a litre not half a litre.

It is only by our solution liquid evaporating that we get our temperature increasing, so if you have more liquid to start with then it will just take that wee bit longer to heat up and gently mix the tablet mixture before we get to the ultra important soft ball stage.

Can you tell me the shelf life of the finished tablet. So I can see how far in advance to make this. My husband and son with Scottish blood thoroughly enjoyed my 1st attempt at making Tablet. Thank you so much for the recipe. I tried making this but started with a pan that was too small as I found when it started to boil over, at deg C. After much beating, I eventually gave up and poured the mixture into the tin.

I decided to return it to a larger pan and this time brought it to deg C, beat it until it thickened and then put it in the tin. After a couple of hours it was still bendy and I almost threw it away. The next day, I decided on an experiment… after cooking dinner in the oven at deg C, I switched the oven off and put the tin of fudge in the oven until it cooled off.

My idea was to try to reduce the moisture content in the fudge. It worked! I hope this helps anyone else having the trouble I had with this confection. The result: delicious tablet, done my way :. I have followed this same recipe for years, but my last 4 batches have started to froth as I go to pour at one time causing a severe burn to my fingers. No idea why this is happening.. Made this and it was delicious, thanks for the great recipe! Sugar thermometers says soft ball at but this recipe says … should it be the hotter or cooler?

I took off at exactly soft boil on thermometer last night. But maybe also beat it slightly less than normal because the last one I made was too thick when I poured it , so not sure if that also made the difference? For a while I sold through shops, and garages, also Glamis Castle, using her recipe. Now, following your recipe exactly I have consistent results, thank you so much for sharing! Thank you for sharing this. Made this recipe and it turned out absolutely perfectly.

I boiled it for 15mins on high heat then moved it onto a really low heat for 15mins stirring at all times and then it was ready to poor into the tin. No mixing needed. Scottish husbands valentines present sorted! Thank you! Drop about half a teaspoon of the hot candy into the water. You can dip your fingers in there and you should be able to form the candy into a soft ball.

You need to get it up to Soft Ball temp which is about F, around C. After it comes of the heat you do need to beat it, particularly if you have not stirred it much, the beating causes it to crystallize with many fine crystals, this what gives it its texture. Hope this helps :. Need some help…my first batch was to die for however ever batch since has been grainy I follow to letter.

Help please. Hi I love this recipe. Please can you tel me the best way to store and how long it last please. Turns out perfect every time. Does anyone have a recipe for tablet without using sweetened condensed milk? And any idea what happens if you use a higher percentage fat milk? Is it ok to add some whisky in the end or would I need a different recipe for whisky tablet?

Sounds yummy to me! Question: what percentage of fat is your full fat milk? In the US it is 3. It was looking quite thick so I then poured into the tray.

It tastes lovely but it is very soft. Is there anything I can do with it? What is the weight of the bars, and boxes? Has the box got bars or individual pieces in it? Finally sorry where can I find a list of ingredients in the Scottish tablet and fudge. Many thanks. I love tablet. But why does my tablet sometimes bubble up and froth like when you add bicarb to honeycomb mixture when at the beating stage? Which is correct? Does it matter what the ratio of ingredients are? Start typing and hit Enter.

Your Cart is empty Go to the shop. Add Special Instructions or Notes? Shipping Calculated At Checkout. Checkout Securely. Build A Box. Blog Blog Events. Forgot your password? Following my instructions will give you perfect tablet that your family and friends will beg you to make time and time again!

Although tablet and fudge are made in a very similar way, fudge is much softer than tablet. Tablet sets a little firmer than fudge and has a slightly grainier texture. The tablet really needs to boil for a good minutes to reach setting point. This is why I highly recommend using a sugar thermometer — it will really help take the guess work out of wondering if your tablet will set properly.

Since sugar is a natural preservative, tablet will last for a while! Stored in an airtight tin, it will keep well for up to two weeks.

Yes you can! Store the tablet in a freezer suitable box or bags and freeze for up to 5 months. If you make my tablet recipe, I would love it if you shared a picture on my Facebook or Instagram page. Alternatively if you have any questions, please leave me a comment below!

Tattie Soup. Mince and Tatties. Haggis neeps and Tatties cottage pie. Vegetable Scotch Broth. Cullen Skink. I really hope you loved it!

Let me know by leaving a comment below and rate the recipe out of five by clicking on the stars in the recipe card. Got any questions or need any help with the recipe?

Yes, Scottish tablet contains a LOT of sugar! But it's for a once in a while treat. Just as long as you don't eat the whole batch! Take a picture and tag somethingsweetsomethingsavoury on Instagram, Twitter or Facebook! I love to see what you've been making! I love scottish tablet but never tried to make it. I will definitely have to, this looks delicious. I too am a massive lover of tablet and totally want to try this now!

It sounds like the one my mum used to make …. Yes it has a ton of sugar. I absolutely love it and make it all the time for my family. I add 2 spoonfuls of syrup as well,Mmmn xx. I sometimes make it with soft dark brown sugar or soft light brown. I also use a handheld blender instead of a wooden spoon to beat at the end. You know after living in Scotland for more than 20 years I have still never made a proper tablet, I really need to give this a try!

Thanks for sharing. What a treat! HI I was wonder IF it is sweetened condensed milk that you use? Or unsweetened evaporated milk? Just been told by my cousin about Scottish Tablet. Never heard of it before!