*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
i changed a few things in this recipe and it turned out perfect!! i dont have a candy thermometer so i cooked the mixture for about 35 min instead. i also whisked it with a hand whisk while cooking instead of spoon.then when i removed it i used an electric blender and beat it for about 2-3 min.... it set perfectly!!!! i hope these tips help !!
This recipe made fantastic tablet the first time round (followed instructions but cooked for 30mins and used the cream rather than milk). Second time round it didnt set but I didnt stir it until cooled and used milk... so the secret is not to cut corners!
Having made this recipe a few times, I've finally figured out the best way to make this... ADD 2T LIGHT CORN SYRUP. I've compared this recipe to similar SBT recipes and i think adding in the corn syrup is key to preventing sugar crystalization.
Here's what i do: in a 5qt pot add all the ingredients + 2T corn syrup and set to medium. Let dissolve/melt together before stirring constantly, around 170 degrees, then start stirring constantly with a wooden spoon. Once it comes to a boil, reduce to medium low heat (as I'm impatient) and constantly stir until closer to 240 degrees. Turn off + remove from heat; instead of beating vigorously by hand, i plugged in my hand mixer and beat on low for 3min (temperature wise it was around 210 after 3min.) With my foil lined with Pam sheet pan, I poured the whole mixture + scrapped the sides. The mixture setup perfectly and had a smoother texture...vs the gritty texture I've experienced in the past. So delicious... Enjoy!
Absolutely delicious! A good friend of mine from Scotland brought some of her mom's tablet back to the US and this is totally on par with her mom's. I didn't have a candy thermometer so I just cooked the mixture for 40 minutes while stirring with a wooden spoon. Then I cooled the mixture while stirring with a whisk for 5 minutes. I didn't wait until the mixture began to feel grainy. I just stopped whisking once it reached the consistency of brownie batter. It set perfectly and has a smooth glossy finish and a knife literally glides through the firm tablet just like butter. The texture is smooth and velvety and absolutely to die for! I used whole milk as I didn't have cream. I also didn't have unsalted butter so I used regular lightly salted butter and omitted the salt in the recipe. Perfect!
I also found I had to boil for longer than 20mins 28 / 30 and then beat for approx 5mins before getting the 'grit'. Hubby says its the best tablet i've made and my granddaughter is still stealing it from the tub. I was tryin out recipes for my sisters wedding she's a scot getting married in England and wants to give a small piece as a favour. This is the one that reminds us of being kids and the one we're going to use. thanks
Great taste o Scotland. Boil a little longer though and use a 'spurtle' to mix 'like a wooden spoon without the spoon end' or use the Handle of the spoon. Don't use a metal whisk. P.S Dont eat too much you will get sick.
I used a candy thermometer & it took forever to reach 235-240 almost 40 mins. Used another's suggestion with using wisk while on the stove and hand mixer afterwards which worked well. This tastes a lot like the sugary (a little grainy) Canadian Maple candy. It was good my husband LOVES it.
Im Puerto Rican and This is very close to the Dulce De Leche I grew up eating & taste like the ones we buy in bodegas... Came out perfect set up perfectly...I cut the recipe in half and also added a tablespoon of Trimoline which is an Invert Sugar.. Not readily available I happen to keep it on hand because I'm a pastry chef... You can use Light Corn Syrup instead this prevents crystallization acts as a preservative and gives a better mouth feel to the tablet.... It also adds to the caramelization... Which will bring your temperature higher thus cooking faster so use it and you won't have the issues other reviewers are having getting up to temperature I reached the temperature in 16 minutes It makes a big difference... Use 2 tablespoons of invert sugar for the full recipe.... I also used my hand mixer & beat it for 3 min to cool off... I was done making this in less than 30 min..... It set up perfectly..... Only suggestion is less butter to taste more like dulce de Leche. Hope this review helps others.
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