Equipment
Ingredients
Base
- 900 g granulated sugar, white
- 250 ml whole milk
Enrichment
- 397 g sweetened condensed milk
- 115 g salted butter, room temperature
Flavoring
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 160 kcal
- Protein
- 1 g
- Carbohydrates
- 31 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 31 g
- Sodium
- 24 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 8 mg
- Potassium
- 45 mg
- Calcium
- 38 mg
- Iron
- 0.0 mg
- Magnesium
- 1 mg
- Phosphorus
- 7 mg
- Zinc
- 0.0 mg
- Vitamin A
- 25 mcg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B12
- 0.0 mcg
- Riboflavin
- 0.02 mg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 7 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Grease a deep baking tin or line it with baking parchment to prevent sticking.
Place the sugar and whole milk into a large, heavy-bottomed saucepan over low heat. Heat gently without boiling until the sugar has completely dissolved.
Add the salted butter and sweetened condensed milk to the pan, stirring until the butter melts and the mixture is uniform.
Increase heat to medium-high and bring to a boil, stirring constantly to prevent the bottom from scorching. Cook until the mixture reaches the soft-ball stage, specifically 116°C (240°F).
Remove the pan from the heat and allow the bubbling to subside slightly. If using vanilla, stir it in now.
Beat the mixture vigorously with a wooden spoon or electric mixer. Continue beating until the mixture thickens, feels heavier, and changes from glossy to matte/dull.
Pour the mixture quickly into the prepared tin before it sets completely, tilting the tin to level the surface.
Allow to cool for about 15-20 minutes until firm but still slightly warm, then score into squares with a sharp knife.
Leave at room temperature until completely cold and set hard before removing from the tin and snapping along the scored lines.
Chef's Notes
- The transition from glossy to matte during the beating stage indicates micro-crystallization, which gives tablet its signature sandy texture.
- Do not scrape the sides of the pan back into the mixture during the boiling stage, as this can introduce premature crystals.
- Be extremely careful with boiling sugar syrup; it causes severe burns. Keep a bowl of ice water nearby for emergencies.
- If the mixture sets in the pot while beating, return it to low heat for a few seconds to loosen it just enough to pour.
Storage
Reheating: Serve at room temperature.
Troubleshooting
Tablet didn't set (too soft/fudge-like)
Cause: Mixture did not reach 116°C (240°F) or wasn't beaten long enough
Fix: Reheat slowly with a splash of milk to dissolve, re-boil to temp, and re-beat (texture may suffer)
Prevention: Calibrate thermometer and beat until the gloss disappears
Burnt taste or black specs
Cause: Sugar scorched on the bottom of the pan
Fix: Cannot be fixed; discard to avoid bitter flavor
Prevention: Use a heavy-bottomed pot and stir constantly during the boil
Cultural Context
Tablet is a Scottish institution, dating back to at least the early 18th century when it was made with just sugar and cream. It is distinctly different from fudge, which is smoother and softer due to added fats and less crystallization. It is a staple at weddings, ceilidhs, and holidays.
