Copperpot Clotted Cream Butter Fudge - 150g

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When I try and explain it to people who’ve never heard of it or tasted it, I usually compare it to fudge, and I have heard it called Scottish fudge before, although it has a medium-hard texture rather than soft as a fudge usually does. I like to transfer the melted butter, milk, and sugar mix to the pan to finish the recipe because I think it gives it a better taste. Other essences, like the floral ones, can be added near the end once removed from the heat and just before you beat it. You can substitute the granulated sugar for caster sugar (superfine sugar in the USA) if you like but we’ve always made it with granulated; just make sure it’s fully dissolved. How to Make this Scottish Tablet Recipe

The setting point of Tablet is 120 degrees Celcius if you want to use a thermometer. This means you use a candy thermometer to get it to that point and know it will set. I also realised we have something really similar in New Zealand called Russian Fudge (although I can’t seem to find any reason why it’s called that, and all recipes seem to originate in New Zealand). It’s essentially the same but with Golden Syrup added to it as well. Why not try your hand at making your own with the Scottish tablet recipe below? See our top tips to make sure things don’t go wrong! Moving from New Zealand to Scotland and having lived in the United States for a while means I’m never quite sure what measurement system belongs, so I’ve tried to put everything you might want in the recipe card below but let me know if you need help!Margaret always melts the butter, sugar, and milk together in the microwave, and I find that much easier to do that.

You need to have a big pot because as the tablet mixture rises with heat and comes to a boil it’ll expand. I learnt this the hard way. As you can see, I only just managed to keep it in the pot! There’s no getting away from it; Tablet is definitely not diet-friendly! It requires a lot of sugar, but I firmly believe we all deserve a treat now and then, so why not Tablet? However, it’s also really fun to make your own Scottish Tablet. It can be temperamental (we’ll get to that with all our tips below!), but it’s worth giving it a go. Especially if you don’t have access to Tablet where you live. After it’s been sitting about 20 minutes or so you can scour the top with lines for where you’ll cut later. This means you’ll get neater lines, as it can shatter if you just try and cut it without the lines.You should leave it to set further for at least 2-3 hours or overnight if you can keep people away from it for that long!The recipe also makes quite a lot, and Tablet always makes a great gift… if you can bear to part with it! Other Scottish Classics Once you have melted the first lot of ingredients together in the microwave add it to the pan with the condensed milk. It was called “Tablet”, which explained absolutely nothing about what it is, so I didn’t exactly rush out and try to find some. Traditionally this was done with a wooden spoon, and that’s how I’ve always done it too, but I know some people do use an electric beater as well.

From here, you need to bring it all to a boil. This is a really important step because if you don’t get the mixture hot enough, the Tablet won’t set properly later on. Some recipes call for vanilla essence to enhance the flavour, but traditional Tablet recipes don’t include it, and, in my opinion, it’s not really necessary. The caramelisation flavour is already there, and it’s sweet enough. Thank you for this recipe! I’m teaching a group of teenage girls about connecting with their ancestors and having Scottish ancestors myself, thought it would be fun to bring a little treat representing that part of my family history. Although I’ve been to Scotland, I’ve never tried Tablet before but figured you really can not go wrong with butter, sugar, and sweetened condensed milk! And that’s how you make traditional Scottish Tablet at home! It sounds complicated but it’s really not too bad. You just need to keep an eye on it and keep on stirring! I hope my little step-by-step tips will help you along the way. What if my Tablet doesn’t set?Your tips were so helpful! I used powdered (confectioners) sugar, dissolving in the microwave and it worked beautifully. Thank you! Reply However, having now lived in Scotland for years, I have to say I’m most partial to Scottish Tablet! It’s become a part of my life here. After numerous people had told me that I just had to try it, when I finally did, I wasn’t disappointed. Instead, I wondered what took me so long!

My first Christmas, someone finally bought me some, and I realised I had been missing out big time!I have seen some other recipes use water instead of milk in the tablet recipe, but milk gives the Tablet a much creamier taste. But I have to say the homemade stuff has always been better than the shop-bought kind because it doesn’t need preservatives or any substitution for milk products. I tend to weigh ingredients on the scales when I bake, but you can also measure it out in cups if that’s what you prefer. To be perfectly honest, I hadn’t heard of traditional Scottish Tablet before I came to Scotland, but I’m really glad I’ve heard of it now!