Snap a square of Scottish tablet in half and a few crumbs should land on the plate. The candy breaks cleanly, then melts on your tongue with a buttery, cooked-milk flavor. All it takes is sugar, whole milk, sweetened condensed milk and salted butter. The part worth paying attention to is the short stretch between taking the pot off the heat and pouring it into the pan.
What is Scottish tablet?
Scottish tablet is a traditional candy with a firm bite and a fine, sugary crumb. It looks a little like caramel fudge in the pan, but it snaps when you break off a piece. It’s quite sweet, so cut it into little squares for a holiday candy tin or serve a couple with a cup of tea.
How to make Scottish tablet
Line the pan and give the syrup room to rise
Grease and line the 9-by-13-inch pan before you start. The grease helps hold the parchment down when the hot candy goes in. A smaller pan makes thicker pieces if that’s what you like. Set it near the stove so you can pour as soon as the candy is ready.
The microwave step starts melting the butter and dissolving the sugar. The cooking happens in a deep pot on the stove, where the mixture has room to foam up after the condensed milk goes in. Once you add it, keep the spoon moving along the bottom. If you spot dark flecks, lower the heat and keep stirring. The whole mixture should darken evenly as it cooks.
Check for a soft ball before beating
The mixture will look thicker and turn caramel-colored as it simmers. Start checking near the lower end of the 240–248°F range in the recipe card. If you’re working without a thermometer, drop a little syrup into a glass of cool water and give it time to cool. Scoop the sample out with a spoon. If it holds together in a soft ball that gives when pressed, the pot is ready to come off the heat. A sample that disperses in the water needs more cooking.
Watch the trail from the beaters
As you beat the hot mixture off the heat, it starts to thicken. When the beaters leave a visible trail, pour it into the lined pan. A wooden spoon works too, though it may take longer to get there. If you keep beating after the trail appears, the candy can start setting in the pot and get harder to spread. A gentle tap on the counter helps it reach the corners.
When to score and cut the squares
Give the tablet 10 minutes in the pan, then mark a grid across the surface with a knife. You’re only making shallow score lines here. Wait until the candy is fully set before cutting through them. That usually takes two to four hours, and you can leave it overnight if you’re making it ahead. Scoring early gives the knife a guide so the slab is less likely to break into uneven pieces.
How to store Scottish tablet
Once the squares are fully set, keep them in an airtight container at room temperature. Slip a sheet of parchment between layers if you’re packing them in a tin. For a holiday assortment, the little squares are a good match for cranberry orange shortbread cookies or quick chocolate fudge.
Scottish Tablet (4-Ingredient Butter Candy) Recipe
Scottish Tablet (4-Ingredient Butter Candy)
Ingredients
Method
- Grease a 9-by-13-inch pan and line it with parchment. Use a smaller pan for thicker squares or a larger one for thinner pieces.
- Put the sugar, whole milk and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between bursts, until the butter has melted and the sugar starts to dissolve.
- Pour the mixture into a deep stockpot or saucepan. Bring it to a boil over medium-high heat, stirring occasionally. Once the sugar dissolves, add the sweetened condensed milk and turn the heat down to medium. The syrup will foam up quickly.
- When the mixture returns to a boil, lower the heat to keep it at a gentle simmer. Stir as it cooks for 15 to 20 minutes. Once the syrup thickens and turns caramel-colored, remove the pot from the heat when a candy thermometer reads 240–248°F. To check without a thermometer, drop a little syrup into cool water. It’s ready if the cooled drop holds together in a soft ball.
- For an optional flavor variation, stir in 1 teaspoon of vanilla extract or 1 tablespoon of whiskey off the heat.
- Beat with a hand mixer for 8 to 10 minutes, watching for the mixture to thicken and the beaters to leave trails. Stop as soon as you see the trails. A wooden spoon also works and may take longer.
- Pour into the lined pan and tap it gently on the counter to settle the candy into the corners. Leave the surface alone. After 10 minutes, score it into squares. Let it set for 2 to 4 hours or overnight before cutting through the score lines.
