Scottish Tablet Fudge

    Scottish Tablet Fudge

    60saves
    20min


    34 people made this

    Scottish tablet may be too sweet for some people, it is a complete sugar rush. I bet the kids will love it!

    Ingredients
    Serves: 30 

    • knob of butter (to grease the tin)
    • 450g caster sugar
    • 1/2 cup (125ml) milk
    • 1 small tin (395g) sweetened condensed milk
    • 1/2 teaspoon vanilla esence

    Directions
    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Grease a square baking tin (with tall sides) with butter.
    2. Heat sugar and milk slowly in a heavy based saucepan till all the sugar dissolves. Add the condensed milk and bring to the boil.
    3. Boil for about 15-20 minutes until it becomes pitted, like a moon base. Then boil for another 5 minutes until it comes off the sides of the pan easily.
    4. Pour into the greased tin. Leave to cool for ten minutes, mark into squares of desired size and cut when completely cool.

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    Reviews (4)

    Moyra
    by
    3

    Being a Scot and having made this such a lot of times my only alteration would be is to beat the toffee with an electric mixture for at least 10 mins. This thickens the mix and it sets too.. But a tried and true recipe Thanks CelticFC - 22 May 2011

    by
    3

    Super yummy. But this recipe, really shouldn't be marked as easy and it definatley isn't 20min from start to stop...considering it needs more than 20 mins of boiling. It is a little time consuming in that you really need to be able to keep an eye on it as it will foam up heaps. I stirred it a lot, another thing to note is that to know if it is cooked properly it needs to be a deep caramel colour. For me it took best part of an hour to get all the ingredients measured and cooked. I spooned them in to mini silicone cupcakes. - 22 Nov 2010

    raphaelsmummy
    3

    I made this and added the vanilla when I added the condensed milk.I'm not sure what I did wrong but it still hasnt set yet and I made it 4 days ago!! Its really yummy but quite hard to eat as its very gooey. May make another attempt at it and see if it comes out different. - 05 Feb 2010

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