Scottish Tablet

Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is our family's recipe for tablet.

By Heather Feather

Gallery

Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
6 hrs
total:
6 hrs 30 mins
Servings:
16
Yield:
16 pieces
Nutrition Info
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Butter a 10x15 inch jellyroll pan, and set aside.

    Advertisement

  • Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.

  • Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.

Nutrition Facts

Per Serving:
324 calories; protein 2g; carbohydrates 70.1g; fat 5g; cholesterol 16mg; sodium 31.7mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

FRAMBUESA
Rating: 4 stars
03/03/2008
This is super sweet so you only need a tiny tiny square or you'll feel sick. Make sure to use a very large saucepan because this does expand a fair amount while it is cooking. Read More
Helpful
(9)

Most helpful critical review

Khadine Grant
Rating: 3 stars
04/24/2009
this is quite a good recipe but if you want it to be authentic do not use vanilla extract.I'm scottish and the orginall version does not have this ingredient!!! Read More
Helpful
(13)
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Khadine Grant
Rating: 3 stars
04/24/2009
this is quite a good recipe but if you want it to be authentic do not use vanilla extract.I'm scottish and the orginall version does not have this ingredient!!! Read More
Helpful
(13)
FRAMBUESA
Rating: 4 stars
03/03/2008
This is super sweet so you only need a tiny tiny square or you'll feel sick. Make sure to use a very large saucepan because this does expand a fair amount while it is cooking. Read More
Helpful
(9)
rose
Rating: 4 stars
02/15/2016
My grandmother and mother made this with honey instead of sugar. It had a wonderful taste as well as this recipe. Does anyone know the recipe using honey??? I have searched online and cannot find it. I did have the recipe from my Mom and made it a few times but lost it several years ago. Can anyone help as measurements are very important for it to work. Hope there is a kind soul out there who has the honey recipe. Either way it is goooooood:) Read More
Helpful
(2)
Advertisement
BarbJ
Rating: 4 stars
02/11/2015
My family had a recipe for fudge that was passed down for at least 4 generations it was always called "Aunt Ruby's Fudge". I always got confused when I was older and read most fudge recipes they had marshmallows in it and were much darker and softer than our family fudge which was harder and sugary. Now it all makes sense we were making Chocolate flavored Scottish tablet! I wonder if Aunt Ruby (lived around 1900) was from Scotland? This is pretty much the same recipe except we added Ghirardelli cocoa powder to the sugar to make it fudge. (we're from San Francisco that's our chocolate!) It made a light brown not dark brown fudge. Not at all traditional tablet but boy oh boy it was good! The recipe got lost over the years but this seems close enough to try it out. Thanks so much! Read More
Harpie
Rating: 4 stars
12/22/2018
Tastes terrific. A wee bit crumbly but since it's going to melt in your mouth anyway... Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/04/2021