Scottish Tablet Fudge Recipe
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*This recipe was taken from the BBC food recipe here. However, I will put into my own words the method I used.
What is Scottish Tablet fudge?
A very special fudge indeed, I can tell you. If you know the difference between them, you will understand that Scottish Tablet fudge is the delightful, creamy, crumbly cousin of the fudge you know and love from old-fashioned sweet shops. It happens to be one of my favourite fudges so this is why I wanted to make it.
Do you need a separate fudge recipe?
While I was doing my lurking, all of the fudge recipes looked pretty much the same. That being said, ensure if you do want to make tablet you find a tablet recipe, like the one from BBC Food I used.
175g unsalted butter
450g caster sugar
75g sweetened condensed milk
150ml of water
1. Line a baking tray with baking paper. The actual recipe says 22cm by 18cm but I just used a big pasta dish
. Note the bit about the baking paper, you are going to want to make sure you do that, because fudge sticks like shit to a blanket.
2. Put the 150ml of water and the butter into a pan
. Start melting this on low heat. If this were a Greek recipe I would tell you to do this “slowly slowly”.
3. Start stirring in the sugar. Because there is so much, you might not need to stir it in all in one go unless your pan is a cauldron, so just try and make sure you get it all in as quickly as you can.
4. Once all of the sugar is in, bring the mixture to the boil.
5. Once the mixture has started boiling, bring the heat down then stir in the condensed milk.
6. Simmer and stir until the mixture darkens in colour. Now this bit is so important: it will take half an hour AT LEAST until he mixture darkens. In this time you will lose faith in your ability to follow this recipe. You will call BBC Food all of the names under the sun. You will be ready to give up. DON’T. The mixture genuinely will darken in colour.
7. To test it, spoon a bit onto a cold plate. It should set and be “sticky” after a few seconds. Alternatively, you can use a sugar thermometer and ensure the mixture hits 115 degrees.
8. After half an hour or so, your newly darkened Scottish Tablet will look exactly as the fudge recipe says it should. Take it off of the heat, and give it another stir until the mixture thickens.
9. Leave the fudge for around half an hour to set. If you are a greedy bitch like me, you’ll want to “lock the spoon”. Don’t. The temperature of cooked sugar is unbelievably high, and you will more than likely fry your oesophagus.