Pieces of Scottish tablet in a jar

Scottish tablet

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(20 ratings)

Prep: 5 mins Cook: 25 mins plus cooling


Makes 20-25 pieces

Make this Scottish tablet as a sweet treat for family and friends – it makes a lovely gift. Tablet is similar to fudge, but with a more crumbly texture

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per piece (25)

  • kcal133
  • fat6g
  • saturates4g
  • carbs20g
  • sugars20g
  • fibre0g
  • protein0.3g
  • salt0.01g
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  • 175g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 450g caster sugar
  • 75g sweetened condensed milk


  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.


  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. 

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

  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. 

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Comments, questions and tips

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15th Jun, 2020
Great recipe, really easy to make and tastes great
23rd Feb, 2020
Great recipe, it took a good 50 mins to thicken though so persevere! It’s the beating after that changes it from a straightforward fudge into tablet although I only needed to beat for 5 mins. Yum. Just like Granny used to make!
20th Aug, 2018
Perfect tablet. My Mum used to make this all the time and, until now, I've struggled with it. Followed this recipe very closely and, although it was quite hard work constantly stirring the mixture, the results were worth it. Many thanks
30th Jan, 2018
Only worked once out of four attempts for me - twice it crumbled into sand after a couple of minutes of beating, once the butter separated from it and it ended up as a hard block of tablet-flavoured sugar, and once it did make some decent tablet (although it wasn't as creamy as I was hoping, probably due to the surprisingly small amount of condensed milk). Might be my cooking skills, but I haven't had the same issue with other tablet recipes, so I'm not sure I can recommend it unless you know what you're doing.
4th Dec, 2016
Sorry about previous comment...far too long! Upshot is that it is totally delicious, made loads and am about to make more for Christmas now I know timings, colours etc!
11th Nov, 2016
Can't believe in such a simple recipe that there is so much room for error!! Thought I was a competent cook, but obviously didn't cook for long enough (was at it for 45-50 mins), tested as per cold plate and went for the beating (used machine), poured in tin...waited till set....saw it hadn't...scraped everything back in pan...more heat and stirring...darkened more....plate test.....now, do we beat again? I did, but after a few minutes had crumbly mix which I then had to press into tin pronto. Learnt then, whilst moving spoon sideways that it was thixotropic (good word eh?!) but the side effect is that the butter rushes to top. FOR GOODNESS SAKE. So blotted it off, put the ruddy mess into fridge and later cut it into squares (got loads by the way, about double the suggestion of 24) So, of course it's going to taste OK...sugar, butter condensed milk, but for me I like a crumbly, hard bite and I have something a little softer. Married to a Scot, so I know I'm off the mark here as to how it should be. Would love a temperature to attain before taking off the heat. Also, we have a complete mixture of measurements from pints, to grams to pounds.....but obviously this worked for so many...it must be me. I can take that.
sashaspfh's picture
29th Oct, 2016
Good recipe and easy to follow. Takes ages to thicken tho. Thank you for it!
28th Apr, 2016
Worked perfectly really easy to follow would definitely recommend this recipe
11th Apr, 2015
Worked very well. Thanks for the recipe.
29th Oct, 2014
Great recipe! Made this as a Halloween treat for the kids and it turned out perfect, just how I remeber it tasting. I didn't need to beat for 10mins at the end as it began to set, also used slightly more condensed milk (100g). Will definitely make it again


Alana Befriender of Frogs's picture
Alana Befriende...
23rd Dec, 2019
Mine has turned into sandy mush and wont harden into peices. Is there any way to sace it now or should i just start over? And if I do start over, what can i do to make sure it doesnt happen again?
lulu_grimes's picture
24th Dec, 2019
Hello, I've just checked the other comments, it seems you can press it into a tin and leave it to set, provided you press it firmly it should stick together so you can cut it. We will recheck the recipe and see if we can add in more detail to help.
N O's picture
21st Dec, 2019
We are currently doing this recipe and have been doing step 3 for 45 minutes now and still nothing has changed.any recommendations?
lulu_grimes's picture
23rd Dec, 2019
Hello, I can see from previous comments that it takes longer for some people, it can depend on the size of your pan or how high/low the heat is, did it work in the end? I will get the recipe made again in the New Year to check it.
cracker4marley's picture
7th Dec, 2014
Mine has turned to what can only be described as 'sand'. What have I done wrong. It's stayed a light colour too. One minute it was simmering I was stirring then it's gone from liquid to crystallisation before test plating. I've pressed it into a tin to see what happens.
22nd Apr, 2014
Hi how much tablet does it make on average? If possible weight-wise as I understand depth of trays vary :)
pennyclark's picture
21st Jun, 2020
Instead of trying to guess when to stop cooking use a jam thermometer at 240 degF soft ball it helped me
sashaspfh's picture
29th Oct, 2016
Add vanilla essence for an even better taste!
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