Scottish Tablet Recipe at MyDish

Scottish Tablet

5 stars based on 16 reviews Rate this Recipe


  • 1.Grease a tin.

  • 2. Place all the ingredients in a large saucepan and heat until the butter has melted and sugar has dissolved.

  • 3. Bring the mixture to the boil. It is important to stir continuously at this point so the mixture doesn't stick to the bottom of the pan.

  • 4. Bring the mixture down to simmer for approximately 10 minutes. The mixture should be thick and the colour should have turned from white to caramel.

  • 5. Take the pan from the hob and place it on a heat resistant surface for about 5 minutes.

  • 6. After the 5 minutes beat the mixture really hard. At this point it will start to set.

  • 7. Before the mixture sets, use a wooden spoon to transfer it into the prepared tin. You will find it sets almost straight away.

  • 8. Before it has completely set, cut the tablet into bite size pieces and leave it to cool and set hard for 5 minutes.
  • Comments Add your comment

    • Oh... my... God...!You've made me a v ery happy bunny today. Will definitely try this - I just hope I can find condensed milk in Lanzarote.Thanks for sharingElle xx

      by elle on Thu Jan 26 2012   reply to this comment

    • I often make fudge (my South African mum's version) and she says to keep cooking it until it starts to crystalise on the side of the pot in which you are constantly stirring the fudge. It does result in slightly darker fudge but it works. I have read about beating it well to get it to crysalise, so am going to try making my normal fudge, but taking off earlier and beating it really well. Will let you know if it sets. It would be great as it is so boring stirring for so long. WIll also try your recipe. Thanks.

      by yummymummy on Tue Jan 25 2011   reply to this comment

    • My gran's recipe is very like this with the addition of a good slug of vanilla essence or even mint on occasion. I assume that's sweetened condensed milk is that right.

      by johnthefatman on Sat Jan 22 2011   reply to this comment

    • The secret to successful fudge and tablet making is beating it hard, I use electric beaters. The idea is to make it crystallise which creates the crumbly texture. If you don't beat it, then it stays toffeeish and doesn't really set properly. Soft ball is the right temperature to boil it to. Lovely recipe, will try it soon.

      by Josa on Thu Jan 20 2011   reply to this comment

    • This is one of the best Scottish Tablet recipes I have found

      by Kenny on Sat Sep 11 2010   reply to this comment

    • my first effort was almost right but sure i will nail it next time thanks for the recipe

      by robertmills on Sun Aug 23 2009   reply to this comment

    • mine is in fridge cooling looking good thanks for recipe

      by robertmills on Sat Aug 22 2009   reply to this comment

    • Just got back from a week in Scotland, which reminded me about how much I loved the tablet my Gran used to make. Looking forward to giving this a go!

      by svejk on Mon Aug 17 2009   reply to this comment

    • Hi, I find pouring my tablet mix into paper cake mould work a treat, once set, looks very proffesional, if you peel the paper off before serving.

      by pippa on Sun Aug 2 2009   reply to this comment

    • Hi Carol, humble apolgies I hadn't realised that questions were coming in against my recipe.

      The Tablet is meant to be crumbly and the secret to ensuring that it doesn't go sticky is in getting the heat right and making sure you beat it really hard.

      I hope you will have another go. It is well worth it.

      Cheers, Chris (a.k.a. Tintin).

      by Tintin on Wed Sep 24 2008   reply to this comment

    • Yes tell me too, When making Fudge it always turns into a sticky toffe mess. I love the crumbly fudge and cannot find it anywhere to buy.

      by drevilc on Tue Sep 9 2008   reply to this comment

    • Hi Tintin, I made your Scottish Tablet but it turned out like toffee - i've never been able to make crumbly fudge - please tell me the secret to getting it right

      by carol savage on Sat Nov 10 2007   reply to this comment

    • Looks yummy, What size of tin would this go in? Thanks

      by Marion on Tue Oct 16 2007   reply to this comment

    • This looks scrummy is it supposed to be smooth or crumbly?

      by carol savage on Thu Oct 11 2007   reply to this comment


    • 500g/18oz/2 cups granulated sugar
    • 60g/2oz/one quarter cup butter
    • 3½ tablespoons condensed milk.
    • 170ml/6 floz/three quarters cup water

    By Views 23699  Added Thu Oct 11 2007

    A traditional Scottish sweet, served to me as a wee lad by my granny in Glasgow.


    Scottish Tablet like my Granny used to make - thanks Gran! Read More