Scottish Tablet or ‘Taiblet’, in Scots, is a traditional Scottish confection made from sugar, butter and condensed milk. It can also be found under the name of the ‘Swiss Milk tablet’ since condensed milk is sometimes called Swiss Milk.
Usually, it is flavoured with vanilla, and sometimes whiskey and nut pieces. However, whatever that goes into it, the tablet is a sugar bomb.
It is not officially known from where Scottish Tablet originates. However, the first record of it dates back to the early 18th century from The Household Book of Lady Grisell Baillie. As is the case with other recipes in old cookbooks, this one is quite modest. It consisted only of sugar and cream.
It is sometimes mistakenly considered that Tablet is some kind of fudge. However, there are significant differences in the texture and ingredients. Unlike fudge which is much softer, Tablet has grainier and brittle texture.
A very similar to Tablet are Sucre à la crème from Quebeck, Borstplaat from the Netherlands and Barfi from India.
FAQs
The most common reason for this is that you haven't taken your tablet to a high enough temperature when cooking it. The Scottish Tablet mixture needs to be not only boiling for a decent time (approx. 20 mins), it also needs to reach a very high temperature to ensure it will set.
How long does a homemade Scottish tablet last? ›
Tablet is over 50% sugar and because sugar is a natural preservative, it means that if it is kept in an airtight tin and stored at room temperature, it can last for around 10 days. If you keep it in the fridge, however, it can keep for a few weeks!
What does tablet mean in Scottish? ›
Tablet (taiblet in Scots) is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla and sometimes has nut pieces in it.
What's the difference between fudge and Scottish tablet? ›
Ingredients: Scottish tablet is typically made with sugar, condensed milk, butter, and sometimes vanilla extract. Scottish fudge, on the other hand, often contains sugar, butter, cream, and milk, and may also include flavours such as chocolate or nuts.
Can I reboil a Scottish tablet? ›
If you pour it into the tin and it doesn't set, don't worry, just reboil for a little while longer (I've done this a few times) Also good with a bit of fresh ginger added at the beginning, flavours the tablet beautifully and leaves little exciting nuggets to bite into!
Can you set a Scottish tablet in the fridge? ›
Remove the pan from the heat leave to cool for 5 minutes, then beat until set. Pour into the tin and leave to set fully in the fridge for 2 or more hours. Then remove from the tin and cut into squares.
When should I eat Scottish tablet? ›
Also known as Scots tablet or Swiss Milk tablet, it is best enjoyed after dinner and is often seen at Scottish weddings or other celebratory dinners.
What does a Scottish tablet taste like? ›
Think the sweetest fudge you've ever had, without the vanilla flavour, but more of a crumbly, melt-in-the-mouth texture. And multiple the sweetness by about a hundred. Then you're pretty close to what tablet tastes like!
What are the ingredients in Mrs Tilly's Scottish tablet? ›
Our recipe for Scottish tablet includes sugar, whole milk, salted butter, sweetened condensed milk, and glucose syrup, which are boiled together to form a thick, caramel-like mixture.
What is a very Scottish thing to say? ›
Scottish Sayings
Yer lookin' a bit peely wally – Meaning you look pale or ill. That's gee-in me the boak – A gross but classic Scottish expression one might use if something was making them feel sick! Gonny no dae that – Means please don't do that! Haud yer weesht – Is a not super polite way of saying 'be quiet'!
Scottish drinking slang varies from place to place, with the North-east of Scotland providing plenty of Doric terms for those “awa' wi' it” or “stoatin' aboot”. Other popular terms from the area include “half-cut”, “bleezin”, to be “pie-eyed” or even to be “sloshed”.
What is a Scottish child called? ›
Bairn is a Northern England English, Scottish English and Scots term for a child. It originated in Old English as "bearn", becoming restricted to Scotland and the North of England c. 1700. In Hull the r is dropped and the word Bain is used.
Why is my Scottish tablet gritty? ›
A grainy texture normally means that your sugar has melted too quickly. So if you'd prefer it to be a little smoother then it's down to beating. Give it a little more elbow grease!
What is a tablet in Scottish slang? ›
Tablet is occasionally referred to as Scottish or Scots tablet or as Swiss Milk tablet, since some people call condensed milk “Swiss Milk”. For most Scots, tablet is their favourite sweet, especially when home-made.
What is Scottish tablet ice cream? ›
Traditionally Scottish with an Italian twist. Chunks of smooth butter tablet mixed into a creamy panna cotta ice cream.
Why won't my tablet harden? ›
Most likely answer is that you are not boiling it enough: a 'rolling boil', which is when it keeps boiling while you stir; as you boil the mixture, the water evaporates and the temperature increases. In pure sugar-work, a sugar thermometer is used, but the dairy content of Scottish Tablet blurs the lines.
What is the shelf life of Scottish tablet? ›
Product Shelf LifeThis Tablet product comes with a minimum of 5 weeks shelf life and a maximum of 8 weeks.
Should a tablet be gritty? ›
She uses the higher fat content to inhibit over-crystallisation – tablet should be slightly sandy in texture, but stop short of grittiness.
Why is my homemade tablet sugary? ›
You've cooked the Tablet too fast. One of the most important things about making Scottish Tablet is patience! If you try to cook your Tablet too fast your sugar won't dissolve. Tablet is over 50% sugar, so while you want to create tasty Scottish Sweets you need to give it time to melt and cook properly.
