Chocolate Tablet (Scottish Fudge)

    30 minutes

    This Scottish version of fudge is melt in your mouth but not chewy. It may take a little practice but follow the recipe and all will be well. Enjoy!

    10 people made this

    Serves: 32 

    • 450g white sugar
    • 185ml evaporated milk
    • a pinch of salt
    • 1/2 teaspoon of vanilla essence
    • 125g milk chocolate buttons or chocolate chips

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Butter a 20cm shallow square cake tin. Fill a shallow roasting tin with cold water.
    2. Place the sugar in a heavy-based (not non-stick) medium saucepan with the milk. Heat very gently, stirring occasionally, until the sugar is dissolved. Do not let mixture boil during this time or it will crystallise.
    3. Bring to the boil and leave it boiling for about 20 minutes or until it registers 118 degrees C on a sugar thermometer (i.e. the hard ball stage - when a little of the mixture will form a hard ball when dipped in cold water).
    4. Immediately stand the base of the pan in the cold water and stir in the salt and vanilla essence.
    5. Remove the saucepan from the water and beat the mixture as it begins to go grainy around the edge of the pan. Do not overbeat, otherwise the mixture will not pour; if underbeaten, it will be chewy.
    6. Stir in the chocolate and mix well.
    7. While still pourable, transfer the mixture into the prepared tin and allow to cool slightly until set. Mark the squares and leave until completely cold, then cut into squares and store in an airtight container.

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    Reviews in English (9)


    Great recipe Susan! a nice twist to an old favourite that we used to make as kids. Thank you.  -  19 Aug 2009


    Something else. How long will they keep for? Wanting too make them as gifts  -  07 Nov 2010  (Review from Allrecipes UK & Ireland)


    I missed out the chocolate and didn't stir so much at the beginning as it seemed to take ages for the sugar to dissolve otherwise, I just gave it an occasional stir and a swill round. I also used another pan to pour into when it finished cooking as it seemed to catch quite easy on the bottom. I only needed to stir it for a little while which was great although it didn't pour out of the saucepan and spreading it was hard work even with a hot metal spatula!!!But great if you want fudge that sets!!!Also try the peanut butter fudge that was so easy and very tasty!!!  -  26 Feb 2010  (Review from Allrecipes UK & Ireland)