Scottish Tablet

A delicious, easy to make sweet that is safe for anyone on the C&B-free diet unless you also react to dairy.

makes about 1 1/2kg of tablet. If made well and properly hard, it should store in a sealed container for up to a fortnight (if its not all eaten first!)

Note it does get very hot so two pieces of advice – don’t make with very young children underfoot, and don’t be tempted to taste until it has solidified and cooled.

1kg caster sugar

125g butter

390g-400g tin condensed milk

150ml semi-skimmed milk

(optional) 1/2tsp vanilla extract. (note some people react to some vanilla extracts so only use if you know you are safe with it)

  1. Put all ingredients except vanilla in a large, deep pan.
  2. Heat to melt and combine everything, stirring well.
  3. Bring to boil, turn heat down and simmer gently for 40 minutes, stirring occasionally
  4. Bring back to boil if mixture has stopped bubbling, then remove from heat
  5. Add vanilla if using and, working quickly, start beating with a hand held electric whisk for a minimum of 5 minutes or until mixture thickens
  6. pour onto a tray lined with a non-stick covering, spread out evenly, mark lines on top to make breaking easier, then leave to cool
  7. Once cold, break along lines into squares and pack into an airtight container for storage.

About Tiger

dreamer. writer. thinker. sometimes all three at once.
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