Traditional Recipe

Butter or margarine - half pound (225g)
Sweetened condensed milk - one pound (450g)
Castor sugar - 4 pounds (1.8kg)
Water - 1 pint (half litre)

Using a non-stick pan, put the water on a low heat and melt in the butter. Add the sugar and bring to the boil. It is important to keep stirring all the time. Once it is boiling, stir in the condensed milk and simmer for 20 minutes. Again, keep stirring to avoid it sticking/burning. Take off the heat and beat vigorously for five minutes, adding the flavouring of your choice. Pour into a rectangular greased tin and once it is partly cooled, cut into bars (roughly 5 inches long by 1/2 inches wide). Once the tablet is cold, wrap the bars in waxed paper and store in an airtight jar or tin
Recipe taken from RampantScotland.com

Modern Take

Whisky Tablet

1 Kilo white sugar
300 grammes butter
1 tin Nestles sweet condensed milk
1 tea cup of whisky
2 pints of freshly made, hot, milkless tea

Melt butter in a large saucepan, then add the tea. Add all sugar stir continuously until all the sugar has melted. Stir in the milk and whisky and stir continuously until the correct consistency is reached (about 10 to 15 min.)

To get the correct consistency have a cup of cold water handy and add a teaspoon of the mixture to it from time to time until it sets firm in the water. Pour the fudge into a large buttered tray and when partly set cut into bite sized squares.
Recipe from Scotland for Visitors


	Tablet

		Traditional Recipe Butter or margarine - half pound (225g) Sweetened condensed milk - one pound (450g) Castor sugar - 4 pounds (1.8kg) Water - 1 pint (half litre) Using a non-stick pan, put the water on a low heat and melt in the butter. Add the sugar and bring to the boil. It is important to keep stirring all the time. Once it is boiling, stir in the condensed milk and simmer for 20 minutes. Again, keep stirring to avoid it sticking/burning. Take off the heat and beat vigorously for five minutes, adding the flavouring of your choice. Pour into a rectangular greased tin and once it is partly cooled, cut into bars (roughly 5 inches long by 1/2 inches wide). Once the tablet is cold, wrap the bars in waxed paper and store in an airtight jar or tin Recipe taken from RampantScotland.com Modern Take Whisky Tablet 1 Kilo white sugar 300 grammes butter 1 tin Nestles sweet condensed milk 1 tea cup of whisky 2 pints of freshly made, hot, milkless tea Melt butter in a large saucepan, then add the tea. Add all sugar stir continuously until all the sugar has melted. Stir in the milk and whisky and stir continuously until the correct consistency is reached (about 10 to 15 min.) To get the correct consistency have a cup of cold water handy and add a teaspoon of the mixture to it from time to time until it sets firm in the water. Pour the fudge into a large buttered tray and when partly set cut into bite sized squares. Recipe from Scotland for Visitors


What is it? Tablet is a bit like fudge, but more crumbly. There are as many recipies for tablet in Scotland as there are for fudge in the US and everyone who makes it has their "secret" ingredient or preperation method. I personally enjoy the whisky version. It is available in all the gift shops across Scotland.

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