Fudge Or Swiss Milk Tablet Recipe at MyDish

Fudge Or Swiss Milk Tablet

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Method

  • Place all the ingredients except the condensed milk into a heavy based saucepan.

  • Over a low heat let them melt and mix together, stir to keep things on the move.
  • When everything is melted together, add the condensed milk bring to a rolling boil STIRRING ALL THE TIME.

  • Set a timer for 20 mins and keep stiring as the mixture boils away gently. Gradually the mix will darken. You must keep stirring making sure that the mixture from the base and sides of the pan is constantly on the move.

  • At about 15 -18 mins you will notice that the mixture thickens slightly as you stir it .. this is known as "turning", continue stirring until the 20 mins are up.

  • Pour into 2 greased and base lined sandwich cake tins and with a sharp knife mark out into 1" square portions, allow to cool.

    • Tips

    • You could of course use a sweet thermometer in the mixture to get it to the fudge making temperature, but this recipe was shared in the family before such things were commonly available and .. hey ...it's much more fun and satisfying to make this whilst cooking by the seat of your pants .... thermometer are for wimps! I find it's a good idea to have a book propped up nearby when making this, stiring for 20 mins can be very boring and reading something helps the time pass.
      It's also a good idea to take the phone off the hook and ignore the doorbell (or assign someone else in the house to attend to these duties if they occur) The mixture must not be left for a moment whilst it's boiling. There was always a tussle in our house to be the one who licks out the tin of condensed milk after it had been emptied into the mixture. There is an art in leaving just a little more than necessary behind in the tin, as a reward for answering the phone or the door if necessary whilst the fudge is cooking!

    Comments Add your comment

    • Brings back memories of visiting my family in Scotland as a child. My Aunt would always have some 'proper Scottish Tablet' for me. You just couldn't get it in England! There's no other taste like it, & this recipe was perfect.....teeth-achingly sweet!

      by Mary A on Wed Sep 9 2009   reply to this comment

    Ingredients

    • INGREDIENTS
    • 2 ozs Butter
    • 1 lb Granulated sugar
    • 2 tbspns Water
    • 2 tblspns Golden syrup
    • 1 large tin Condensed full cream milk

    By Views 5439  Added Wed Dec 31 2008


    This is a special calorific treat which I usually make at Christmas time

     

    Whilst the indulgent mood is upon me around Christmastime I sometimes make this treacle toffee. My brother, David, first made this after hearing the receipe on the radio (about 50 years ago!). On the scrap of paper on which he wrote the recipe it's c Read More

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