Tablet – a uniquely Scottish confection from as early as the 18th Century (seemingly) that is often confused with Fudge.

It’s quite different. From the recipe, to the taste and mouth feel – it’s nae the same; and growing up, I was under the impression that Fudge was English, and Tablet was Scottish.

Tablet has been a daunting recipe for me. The liquid hot lava of molten sugar, ready and waiting to burn my delicate skin and eyeballs; the rapid beating for 6 hours until the mixture is cooled.

No ta.

I tried making it once, back in the day, and I failed. I made sludge. Differing opinions from the parental unit were that I didn’t beat it enough at the end, or I didn’t boil it enough. Funny that… I failed at both parts that I was nervous about.

Here is a traditional Scottish Tablet recipe…. CLICK ME!!!

See where she mentions both the boiling, and the vigorous beating?

*shudder*

…. so… meanwhile, in internetland, some 10 years later – I fell upon THIS recipe.
I was involved in a Swap on Ravelry, and my spoilee said she liked fudge – I thought I should make her some, and this recipe looked like the bees’ knees. Just the ticket.

I went home, and I whipped up a batch with condensed milk (because I didn’t have cream).

It cooled, I cut it up….

… this isn’t FUDGE!!!!!

IT WAS TABLET!!!!!

(almost, I’d say 95% – so I dubbed it FABLET!!!! as per my mate Si’s idea)

… and then I realised. The recipe called for condensed milk *OR* heavy cream. DUH!!!!! Condensed milk makes tablet; cream makes fudge. How could I forget such a rudimentary fact?!?!?!!

 

Anyhoo…. tomato:tomato – Husband tried it….

… noms ensued.

I brought a tub of it into work…. MANY noms were heard.

And if any one is curious…

This is what 2 kilos of sugar, quarter of a kilo of butter, and 250ml of milk looks like when boiling….

 2012-12-12 16.38.24

… and here’s what the end result looks like:

2012-12-12 17.50.40

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Here is the recipe of less boiling and no beating:

** I wouldn’t/don’t add the vanilla essence for Tablet.

Vanilla fudge recipe with condensed milk or double cream.

  • 225ml Milk
  • 1kg Sugar
  • 125g Butter
  • 350ml Condensed Milk/Double Cream
  • 1 Teaspoon vanilla essence

  1. Place the milk, sugar and butter into a saucepan
  2. Boil the ingredients for about 10 minutes on a high heat, stir the mixture continuously to avoid scorching
  3. Add to the mixture the condensed milk/double cream, still stirring continuousl
  4. You can stop stirring and boiling once the mixture begins to obtain a light brown colour and begins to thicken on the side of the saucepan
  5. To test if the mixture is ready there is a simple test. Scoop a teaspoon of the mixture and drop it into a cold glass of water. If the mixture is ready to become fudge it will form a soft ball, if it does not then you can continue to cook the fudge for a further couple of minutes
  6. Add vanilla essence* once the fudge is cooked
  7. Once the fudge is cooked grease a shallow baking pan and pour the mixture into it
  8. Leave the fudge to set or pop it in the fridge
  9. Once set the fudge is ready to cut into squares and eat

** Also… I still don’t “get” the soft-ball test, I just drop a peice in the cold water, and then eat it 😛
I let my tastebuds tastify as to it’s cookedness.

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