Scot’s Tablet

18 Sep


How to describe Scot’s tablet to someone that’s never had it? Well, it’s kind of like fudge but with a more crumbly texture. In fact the first time I ever made it was when I was attempting to make fudge with my dad but we could not get the mixture to a high enough temperature, so out came Tablet. You don’t need a sugar thermometer or anything for this, you can basically do it all by eye.

I have made this five times now, three times it has worked well, once it was a disaster and the fifth – well, time will tell!

If you do not cook it long enough and it doesn’t set, it’s all over I am afraid, you do have to throw it away and start again. Following time number 3 which was a disaster, I tried all remedies I could find online and NOTHING works. Certainly not putting it in the freezer, this just appeared to freeze the bits that were still liquid, cause it to separate from the sugar and then when it comes out of the freezer (or if you accidentally leave it at a slight angle) it goes everywhere. I had to take everything out of the freezer and clean it – it was not a fun afternoon, and there wasn’t even any tablet to cheer me up!

I have been off work with the cold today, so thought Scot’s tablet may be just the remedy I need!

Two things to remember:

  • Sugar is hot and sticky when it boils, so as tempting as it looks, keep your fingers away! Especially as if you do touch it and it is hot, your natural reaction is to stick your finger in your mouth – double burns! Very unpleasant, and yes, I have done this, every time I have made tablet!
  • You will need a big pan – the mixture pretty much triples in size when boiling! I used a wok for my first attempt and it was pretty successful though involved a lot of stirring!

I have looked at and trialled a number of recipes but the one that I have had the most success with is Scruss’s.

JM likes to think it’s FODMAP-free but I guess that depends on your ability to tolerate lactose, and I have no idea of the types if sugars and how that relates. All I know is it tastes amazing and JM and I can both tolerate A LOT of this.



1kg caster sugar
1 tin (405g) condensed milk
100g butter
Fresh milk (enough to damp sugar – approx 1/4 pint)



  • I repeat myself, but make sure you have a BIG pan! The last thing you want is boiling hot sugar boiling over the pan!
  • Add the sugar to the pan, and wet with milk, I used about 1/4 pint, maybe a little more, just to make sure it is all wet – this will stop it burning.
  • Add the butter and condensed milk
  • Put on a medium heat, when the butter is melted pop a dollop on a plate or spoon rest – this will help you to see the difference in colour as sometimes it can be a little difficult noticing the subtle changes.


  • Mix the mixture continuously until it boils


  • Once boiling turn the heat down low – it will continue to bubble at the same level. The mixture takes about 20 minutes until it is ready, make sure you stir it every few minutes and keep an eye on the colour (and how close to the top of the pan the boiling sugar is getting!)
  • You’ll notice the colour of the mixture will darken over time – the below two images are two different mixes, they both worked well and set, but the second one was cooked slightly longer.


  • you can keep an eye on the colour by comparing it to the original mix on your plate


  • After the 20 minutes grab a tea spoon and pour a little of the mixture into a glass of cold water, if it sets you are ready. I think you are maybe meant to dunk the whole spoon in, but I find if you pour it and it sets you can eat it, whereas if it is a blob on spoon it is still boiling and you will burn your mouth!


  • Next comes the hard bit, take the pan off the heat and mix the mixture with a wooden spoon – vigorously for about 10 minutes.  As you are doing this, a the sugar will start to set on the edges of the pan, so scrape that off and combine it into the mixture as you are going. You’ll notice that the mixture starts to set slightly, you’ll see the mixture holding the ripples from your stirring slightly, when this happens, you’ll know it is ready!


  • It’s always quite nice to see the ripples as you pour. Again these are two different mixes – the second being cooked slightly longer.


I wonder if it is set yet…. mmm


2 Responses to “Scot’s Tablet”

  1. SF October 3, 2013 at 10:28 am #

    **UPDATE** before it is fully-set its a good idea to score the tablet otherwise it can be a bit of a challenge to cut! I forgot ur we did successfully eat the lot, it was just a little more challenging! SF x


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