Copperpot Clotted Cream Butter Fudge - 150g

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You’ll often hear it referred to as “Scottish Tablet”, but actually, lots of sweets similar to Tablet can be found around the world. They sometimes tend to be a bit on the softer side than the traditional Tablet found in Scotland, but some are awfully close in texture as well. Personally, we prefer our Tablet without any additional flavours, but we’d love to hear if you give something else a go!

You can substitute the granulated sugar for caster sugar (superfine sugar in the USA) if you like but we’ve always made it with granulated; just make sure it’s fully dissolved. How to Make this Scottish Tablet Recipe As well as these suggestions, you could experiment with other spirits such as Rum or Baileys. Add these in the same way as whisky above. However, it’s also really fun to make your own Scottish Tablet. It can be temperamental (we’ll get to that with all our tips below!), but it’s worth giving it a go. Especially if you don’t have access to Tablet where you live. But I have to say the homemade stuff has always been better than the shop-bought kind because it doesn’t need preservatives or any substitution for milk products. To be perfectly honest, I hadn’t heard of traditional Scottish Tablet before I came to Scotland, but I’m really glad I’ve heard of it now!And that’s how you make traditional Scottish Tablet at home! It sounds complicated but it’s really not too bad. You just need to keep an eye on it and keep on stirring! I hope my little step-by-step tips will help you along the way. What if my Tablet doesn’t set? Allow the mixture to really bubble up and reach boiling point for a few minutes before turning it down to simmer. If it doesn’t get hot enough, it won’t set. Why not try your hand at making your own with the Scottish tablet recipe below? See our top tips to make sure things don’t go wrong! Scottish Tablet was originally made with sugar and cream, but it’s now more commonly made with sweetened condensed milk and butter since it’s so easy to burn the cream. This is what we do in our Tablet recipe. Traditionally this was done with a wooden spoon, and that’s how I’ve always done it too, but I know some people do use an electric beater as well.

The mixture will begin to darken when it’s ready, but that’s not exactly a clear instruction. As with fudge, there are some tests you can do to see if you’ve got it to the right temperature, although you will just get to know that it’s right if you make it a few times (and why wouldn’t you?). I also realised we have something really similar in New Zealand called Russian Fudge (although I can’t seem to find any reason why it’s called that, and all recipes seem to originate in New Zealand). It’s essentially the same but with Golden Syrup added to it as well.The setting point of Tablet is 120 degrees Celcius if you want to use a thermometer. This means you use a candy thermometer to get it to that point and know it will set. I have seen some other recipes use water instead of milk in the tablet recipe, but milk gives the Tablet a much creamier taste. After numerous people had told me that I just had to try it, when I finally did, I wasn’t disappointed. Instead, I wondered what took me so long! When I try and explain it to people who’ve never heard of it or tasted it, I usually compare it to fudge, and I have heard it called Scottish fudge before, although it has a medium-hard texture rather than soft as a fudge usually does.