|Prep time||25 minutes|
|Cooking time||30 minutes plus setting time|
Scottish tablet is a fudge-like confectionery which is kind of like a dense, firmer, gainy fudge.
- 20 ⨉ 30 baking tin or dish
- 900g white sugar
- 250g whole milk
- 110g unsalted butter
- 397g condensed milk
- Heat the milk and butter in a very large pan until the butter has melted. It's important that this pan is absolutely massive – the tablet will expand in size as you cook it.
- Add the sugar to the warm milk and stir continuously until dissolved.
- Add the condensed milk and stir well. Increase the heat and bring the mixture to a boil. It's important to keep stirring continuously, or you risk burning the tablet on the bottom of the pan.
- Cook until the mixture reaches soft-ball or 120℃, then remove from the heat and set aside for a few minutes to cool slightly. Meanwhile, line the baking pan with baking paper.
- Start beating the tablet until it starts to thicken and set – it will look distinctly thick and grainy. This takes around 10 minutes.
- Add a pinch of salt, or optionally some whisky, vanilla, or Baileys, then stir through. Pour the mixture into the pan.
- After 30 minutes, score the surface into small squares – this will make it easier to break up later. Leave to set overnight, and then break up. Store in an airtight container.