I know it sounds like a medicine or something to write on.
In actuality it is candy! A decadent, melt in your mouth delight from Scotland.
Apparently there is a trend for people to go to Edinburgh, Scotland, savor some Tablet, then lament when they get home and find out that you can’t get it here in the states.
So, here we were, going to a potluck. Not just any potluck but one where the food was going to be judged! So Phil calls me from work and said something about tablet. I looked around the room thinking he left some notebook or other behind. Then he got through to me. He wanted to make Tablet and did I have any recipes?
I looked through the Scottish cookbooks he brought me. Nope.
But that’s what Google is for.
Here is where I got the recipe, from Not So Humble Pie.
It was hard for my son to describe. Kind of like fudge, but without chocolate. Kind of butterscotchy, crumbly, melty and very rich.He mostly described it with expressions and moans and eye rolling.
So Phil made it, following the detailed instructions from Ms. Humble and with me looking over his shoulder. And it WORKED!
Phil the candy maker.
It’s pretty simple, sort of. Mix, cook, mix some more, beat to death, pour…
Then when it is cooler, start slicing…
Now for the recipe. Thank you to ‘Not So Humble Pie’. Your directions made it easy. She did all the experimenting for us, made all the flops and perfected the recipe. She has won my sons heart.
So for more detail, you can go to that website. (see above)
Oh, and his candy won 2nd place at the potluck. Some banana whoopie pies won 1st. (I think his Tablet totally whipped the whoopie! But I might be partial. Both to my son and to Tablet.)
- Yield: about 3 pounds (60 Servings)
A confectionery from Scotland. Delicate, rich and keeps a long time. Great gifts.
- 2 pounds white sugar
- 1/2 cup unsalted butter melted
- 1/2 cup whole milk
- 1/2 cup cream
- 1 can sweetened condensed milk about 14 ounces give or take.
- 1 teaspoon vanilla optional
- Use a large heavy bottomed pot. It may bubble up and you dont want that hot sticky mess all over your stove. You will also need a candy thermometer, a long handled wooden spoon and a pastry brush with a bowl of cool water, to brush down the sides of the pot later.
- Grease a 9 x 13 baking pan with butter or spray.
- Put the sugar, butter, milk and cream in the pot on medium low heat, stirring slowly and constantly with a wooden spoon. Bring to a boil, which will take about 10 minutes. Do not rush it. This is candy, enjoy the ride. If you see spatters or crystals forming on the sides, use a dampened pastry brush to wipe the inside of the pot.
- When it is boiling, you can check to see if the sugar is dissolved. Using a teaspoon, take out some of the candy, let it cool and rub between your fingers. If it no longer feels gritty, the sugar is dissolved. You can now add the sweetened condensed milk.
- Bring the mixture back to a boil over medium low heat. It will start to turn blond in color. You can stop constant stirring now, except for occasionally, to make sure it is cooking evenly. Scrape down any build up on the side of the pot. Either use a different wooden spoon or wash this one well, to remove any sugar crystals. Yo can use the pastry brush on the inside walls of the pot still.
- Keep this up for about 20 minutes, until the candy thermometer says it is 240 degrees F. Remove the pot from the stove and now add the vanilla, if you are using it. The reaction with the vanilla will make it bubble up, so don’t let it freak you out.
- Now, using a wooden spoon, you are going to beat the daylights out of it, for 10 minutes. Trade off with someone if you want, but beat it vigorously for 10 minutes. The mixture will start to look smooth and creamy, getting glossy and thicker as the minutes tick by.
- Pour into the prepared pan, smoothing the top and tap the pan on the countertop a couple of times to remove any air bubbles. Let it cool, then slice.