• STEP 1

    Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.

  • STEP 2

    Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.

  • STEP 3

    Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.

  • STEP 4

    To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

Do I need a sugar thermometer?

Luckily with this recipe, you don’t need a sugar thermometer as at each stage, it tells you exactly what you’re looking for before continuing on to the next instruction. If you wanted to be precise and have a sugar thermometer to hand, this will help. You’re looking for it to reach soft ball stage which is around 120C and then when beating it until it’s just beginning to set.

What texture should the tablet be?

A Scottish tablet has a gritty, melt-in-the mouth texture that is incredibly sweet but irresistible, unlike fudge which although visually similar, has a softer texture.

How long do I cook the sugar for?

We recommend cooking your tablet for 20-30 mins over a medium heat, however it will depend on the size of your pan, the thickness of it and the intensity of the heat. It could take anywhere up to 45 mins for it to be at the right temperature/colour so make sure you keep an eye on it and only take it off when it either reaches 120C or has turned a deep caramel colour.

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