Scottish Tablet Recipe: by 30Seconds Food

2 cups (1 pint) whole milk

1 cup (8 ounces) butter, chopped into pieces

4 pounds sugar (superfine or caster)

1 pound sweetened condensed milk

Flavorings like vanilla extract or whisky, optional

Steps to Make It

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Gather the ingredients.

Traditional Scottish Tablet ingredients, sugar, butter, sweetened condensed milk, whole milk, vanilla extract

Butter a 12-by-4-inch or 7-inch square tin.

baking pan on the counter

In a large, deep pan (4-pint minimum capacity but preferably larger), heat up the milk on low heat. Add the butter and stir until melted and all is well combined.

Milk and butter until melted and combined in a pot

Add the sugar and stir until all of it has dissolved. Raise the heat to high and bring the mixture to a hard boil for 5 minutes, stirring all the time to prevent the sugar from sticking to the edges of the pan and/or burning. If you have a candy thermometer, bring the temperature to 250 F (also known as hard-ball stage in candy and toffee making).

Add sugar to milk and butter mixture using a candy thermometer

Once it's reached 250 F, carefully add the condensed milk. Because the sugar is at a high temperature it may splatter and burn you, so use caution. Stir well. Lower the heat and simmer for 20 minutes. The mixture will bubble and resemble a moon crater. Keep cooking; the mixture will also start to slightly darken.

Add condensed milk to the sugar and butter mixture until it's bubbling

Once the mixture has visibly thickened, remove the pan from the stove and place on a kitchen towel to add stability. Beat the mixture vigorously for 5 to 10 minutes. Use an electric mixer if available, as doing it by hand can be tiring due to the thickness of the mixture.

Remove pan from heat and beat mixture

Add any optional flavorings.

Add any flavorings to the milk and sugar mixture

Pour the mixture into the greased pan and spread out flat using a spatula or wooden spoon.

Pour mixture into a greased pan

When the tablet is cool but still soft, cut into 1-inch squares. Let sit until completely cooled. If you'd prefer, put the pan in the freezer to make sure it is completely cold.

Cool and cut the Traditional Scottish Tablet into 1-inch squares

Wrap tablet pieces in greaseproof paper and store in an airtight tin for up to a week.