A sugary, melt-in-your-mouth old-world fudge from the Highlands
Before you even take the first bite, Scottish Tablet already feels like comfort. It’s the kind of treat grandmothers cooked in heavy pots, stirring patiently until the house smelled like warm caramel and butter. It’s crumbly, creamy, and sweet in a way that makes you close your eyes for a second. This is the dessert folks make for holidays, church socials, or when they just need something that tastes like home. One small square goes straight to the heart.
Ingredients
- 4 cups (800 g) granulated sugar
- 1 cup (240 ml) whole milk
- 1 stick + 2 tbsp (150 g) salted butter
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Prep the dish
Line an 8×8 or 9×9 baking dish with parchment paper and lightly butter it. - Dissolve the sugar
In a heavy pot, add sugar + milk + butter. Heat gently, stirring until the sugar melts completely. Do not rush this step. - Add condensed milk
Pour in the sweetened condensed milk. Turn the heat to medium and bring the mixture to a gentle boil, stirring constantly. - Cook it to perfection
Let it simmer for 15–20 minutes, stirring often, until thick, creamy, and lightly golden.
(It should reach “soft-ball stage” — about 240°F / 116°C — but you can eyeball it.) - Beat the mixture
Remove from heat. Add vanilla.
Then beat vigorously with a wooden spoon for 5–8 minutes until the mixture thickens, becomes matte, and starts to feel heavy. - Pour & set
Spread into the lined dish, smooth the top, and let cool at room temperature for at least 1 hour. - Cut into squares
Once set, slice into small squares — tablet is rich, so small pieces are perfect.
Storage
- Keeps 2 weeks in an airtight tin.
- Perfect for gifting — wrap in wax paper like old-fashioned sweets.
Enjoy !!!
