Equipment
* optional
Ingredients
Base
- 900 g caster sugar, white
- 250 ml whole milk
- 397 g sweetened condensed milk
- 115 g unsalted butter
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 90 kcal
- Protein
- 1 g
- Carbohydrates
- 18 g
- Fat
- 2 g
- Fiber
- 0 g
- Sugar
- 18 g
- Sodium
- 2 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 4 mg
- Potassium
- 25 mg
- Calcium
- 21 mg
- Iron
- 0.0 mg
- Magnesium
- 0 mg
- Phosphorus
- 4 mg
- Zinc
- 0.0 mg
- Vitamin A
- 14 mcg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B12
- 0.0 mcg
- Riboflavin
- 0.01 mg
- Folate
- 0 mcg
- Water
- 4 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Grease a deep baking tray (approximately 30cm x 20cm) generously with butter.
In a large, heavy-bottomed saucepan, combine the caster sugar and whole milk. Heat gently over low heat, stirring occasionally, until the sugar has completely dissolved. Do not let it boil until no sugar crystals remain on the spoon.
Add the butter and sweetened condensed milk to the pan. Increase heat to medium-high and bring to a boil while stirring constantly to prevent sticking.
Boil the mixture vigorously until it reaches 120°C (248°F) on a candy thermometer (soft-ball stage). You must stir constantly, scraping the bottom of the pot, as the mixture will darken and can easily burn.
Remove the pan from the heat immediately. Allow the mixture to settle for 2-3 minutes.
Add vanilla extract (if using) and beat the mixture vigorously with a wooden spoon or electric hand mixer. Continue beating for 5-10 minutes until the mixture thickens, loses its glossy shine, becomes matte/opaque, and feels slightly gritty.
Quickly pour the mixture into the prepared tin before it sets completely. Tilt the tin to level it out; do not scrape the very bottom of the pot if it looks burnt.
Let it cool for about 20-30 minutes until firm but still slightly warm. Score into squares with a sharp knife.
Allow to cool completely in the tin (at least 3-4 hours) before removing and breaking along the scored lines.
Chef's Notes
- The 'beating' phase is the most critical step. This process creates small sugar crystals, giving tablet its signature sandy texture rather than the smooth texture of fudge.
- Be extremely careful when boiling sugar; sugar burns are severe. Keep a bowl of ice water nearby for emergencies.
- If using whisky for flavoring, add 30ml alongside the butter, but be aware it may slightly lower the boiling point, so ensure you hit 120°C firmly.
- Clean your pot immediately by filling it with water and boiling it; the hardened sugar will dissolve effortlessly.
Storage
Reheating: Do not reheat.
Troubleshooting
Tablet didn't set (too soft or runny)
Cause: The mixture did not reach the correct temperature (120°C) during the boiling phase.
Fix: Scrape back into the pot, add a splash of milk, and re-boil to 120°C, then re-beat.
Prevention: Use a reliable candy thermometer and ensure it hits the full soft-ball stage.
Burnt specks in the final product
Cause: The high sugar content caught on the bottom of the pan during the boil.
Fix: Do not scrape the burnt layer into the tray when pouring; leave the bottom layer in the pot.
Prevention: Use a heavy-bottomed pot and stir constantly, ensuring you scrape the entire base.
Cultural Context
Tablet is a Scottish culinary institution dating back to the early 18th century. Unlike English fudge, which is soft and pliable, tablet is semi-hard and brittle due to its crystallization process. It is a staple at Scottish weddings, celebrations, and tea times.
