Scottish Tablet (pronounced tab-let) is a beloved traditional Scottish sweet—denser than fudge, crumblier than caramel, and packed with pure, buttery sweetness. Often described as “fudge’s crumbly cousin,” it’s made with just three ingredients—sugar, butter, and condensed milk—slow-cooked to the “soft-ball” stage, then beaten until thick and grainy before setting into a melt-in-the-mouth treat.
For centuries, tablet has been a staple at Scottish gatherings, Highland games, and tea tables—homemade, humble, and deeply nostalgic. It’s not overly sweet like candy, but rich, creamy, and satisfying in small bites.
Ingredients You’ll Need
(Makes 16–20 pieces)
- 1 lb (454g / 2¼ cups) granulated sugar
- 1 (14 oz / 397g) can sweetened condensed milk
- ½ cup (1 stick / 115g) unsalted butter
- Optional:
- 1 tsp pure vanilla extract
- Pinch of salt (enhances sweetness)
Pro Tips:
- Use a heavy-bottomed saucepan—prevents scorching.
- Don’t stir once boiling—crystals ruin texture.
- A candy thermometer is helpful (target: 240°F / 116°C), but not required.
Step-by-Step Instructions (Crumbly, Buttery, Foolproof)
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