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British

Tablet

The classic Scottish sugar confection: sweetened milk and sugar boiled to soft-ball stage, then beaten until it turns from a glossy fudge into the pale, crumbly, melt-on-the-tongue tablet sold in every village shop. A small batch for one, cut into a handful of squares.

SnacksDessertsVegetarian
40 min10 prep · 30 cookMedium1310 kcalper serving
Tablet

Method

  1. Line a small tin (about 15 x 10 cm) with baking parchment and set it on a heatproof surface within reach of the hob. Have a sugar thermometer and a wooden spoon ready.
  2. Melt 15 g of butter in a heavy-based saucepan over low heat, then pour in 60 ml of milk and add 250 g of granulated sugar. Stir gently for about 5 minutes until you cannot feel any grains against the base of the pan; do not let it boil before the sugar has dissolved or the tablet will be gritty.
  3. Stir in 60 g of sweetened condensed milk and raise the heat to medium so the mixture comes to a steady rolling boil. Stir constantly with the wooden spoon, scraping the base and corners, for 15-20 minutes: it will darken to a deep biscuit colour and smell of toffee. It is ready at 115C on the thermometer, or when a little dropped into cold water forms a soft ball you can squash between finger and thumb.

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Per serving

1310kcal
7gprotein
286gcarbs
20gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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