TheDebugosaurus

Tablet

Traditional Scottish fudge

Ingredients

Steps

  1. Grease a baking tray / tin with butter
  2. Mix all ingredients together in a large (deep) pan
  3. Put on a medium heat (6/10) and bring to a gentle boil stiring constantly
  4. Switch down to a low heat (4/10) and cook for 20 minutes
  5. Take the mixture off the heat and stir vigorously for 5 minutes
  6. Pour mixture into baking tin, cover and leave to cool
  7. After cooling for around 20 minutes score into several large pieces (it'll make it easier to cut up later on)

About

This my simplified version of Stewart C. Russel’s tablet recipie - simplified in that the measurements and cooking times are specific to my kitchen setup.

If you’re not familliar with tablet it’s sort of like a grainy fudge. I’ve made this recipie for my Kiwi cousins, and they’d (wrongly) call it “Russian Fudge”.

Notes

This recipie uses metric cups - 250 ml.

The recipie this is based on calls for unsalted butter, I’m less strict and will use salted butter if that’s what I have to hand. I also don’t use vanilla - mostly because I never have any rather than out of any sense of tradition.

When mixing the ingredients together make sure the sugar is dampened and the milk is mixed in - this helps prevent the mixture from caramalising, or worse burning, later on.

Once on the heat you need to keep stiring constantly, again to stop caramalising. If you start to see brown streaks in the mixture move the pan off the heat and turn it down - you’ll need to bring it to the boil more slowely.

When it comes time to take it off the heat you need to be stiring as furiously as you possibly can, for the full 5 minutes. Typically this means switching hands every minute or so. Be careful not to splash yourself, the mixture is super hot and I’ve managed to burn myself a few times - especially right at the start when the mixture is the least set.