Copperpot Clotted Cream Butter Fudge - 150g

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It was called “Tablet”, which explained absolutely nothing about what it is, so I didn’t exactly rush out and try to find some.

Any tips for Canadian made tablet appreciated. Will also make a lovely neighbour gift and hand down recipe for the grandkids. Amazing you are doing this…Thank you! Alongside other Scottish classics like Cranachan, Stovies, Scottish Macaroons, and Clootie Dumpling, Tablet is one of the Scottish dishes you just have to try. Chocolate would completely change the taste, but you could add some cocoa powder to the recipe if you want to give it a go. 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.

Scottish Tablet was originally made with sugar and cream, but it’s now more commonly made with sweetened condensed milk and butter since it’s so easy to burn the cream.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.

Some recipes call for vanilla essence to enhance the flavour, but traditional Tablet recipes don’t include it, and, in my opinion, it’s not really necessary. The caramelisation flavour is already there, and it’s sweet enough. From here, you need to bring it all to a boil. This is a really important step because if you don’t get the mixture hot enough, the Tablet won’t set properly later on. The mixture will reduce a little in the pan, and you should keep stirring the whole time. You certainly get a workout making Tablet! It’s often present in hotels/B&B’s as a treat on the tea tray, and there are lots of variations to be found, like Tablet Ice-cream and Tablet Cheesecake.

Moving from New Zealand to Scotland and having lived in the United States for a while means I’m never quite sure what measurement system belongs, so I’ve tried to put everything you might want in the recipe card below but let me know if you need help! I like to transfer the melted butter, milk, and sugar mix to the pan to finish the recipe because I think it gives it a better taste. In Latin America, there’s Dulce de Leche en Tabla, then Borstplaat in the Netherlands, and Sucre a la creme in Quebec, Canada. Sometimes you’ll hear it called Swiss Milk Tablet, but that refers to the type of condensed milk used rather than anything to do with Switzerland. 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. The recipe also makes quite a lot, and Tablet always makes a great gift… if you can bear to part with it! Other Scottish Classics

After it’s been sitting about 20 minutes or so you can scour the top with lines for where you’ll cut later. This means you’ll get neater lines, as it can shatter if you just try and cut it without the lines.You should leave it to set further for at least 2-3 hours or overnight if you can keep people away from it for that long! You can put it in the pot you intend to use on the stove, however, and just melt it together on low heat, ensuring it doesn’t catch on the pan or burn. Your tips were so helpful! I used powdered (confectioners) sugar, dissolving in the microwave and it worked beautifully. Thank you! Reply The Tablet recipe then calls for a “brisk simmer” for about 20 minutes which means not fully boiling but not on a low heat either.

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. Other essences, like the floral ones, can be added near the end once removed from the heat and just before you beat it. However, having now lived in Scotland for years, I have to say I’m most partial to Scottish Tablet! It’s become a part of my life here. 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.