Best 4 Scottish Tablet Fudge Recipes
In search of a confectionery delight that tantalizes taste buds and embarks on a journey of velvety textures? Look no further than Scottish tablet fudge, a classic Scottish confection relished for its smooth, buttery texture and delectable caramel flavor. Whether you're a seasoned baker seeking to elevate your dessert repertoire or a novice cook yearning for an indulgent treat, this comprehensive guide will unveil the secrets of crafting the perfect Scottish tablet fudge.
Let's cook with our recipes!
SCOTTISH WHISKY TABLET (FUDGE)
I use this when I have foreign guests. This is a traditional Scottish Sweet with a adult twist. I get lots of compliments as it just melts in the mouth.
Provided by C-J from the UK
Categories Candy
Time 32m
Yield 100 serving(s)
Number Of Ingredients 5
Steps:
- On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
- It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
- When the sugar has disolved add the whisky.
- Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
- When the mixture has reached the correct temperature take the pan off the heat.
- Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
- Pour into a Swiss roll tray.
- Leave to cool.
- When part set mark into bite size portions.
- Continue to leave the mixture until it is cold and set completely.
- Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).
Nutrition Facts : Calories 49, Fat 1.1, SaturatedFat 0.7, Cholesterol 3.1, Sodium 10.8, Carbohydrate 9.6, Sugar 9.2, Protein 0.2
SCOTTISH TABLET (FUDGE)
A traditional yet simple recipe for Scottish tablet.
Provided by sarahhouston
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 6h30m
Yield 16
Number Of Ingredients 4
Steps:
- Prepare an 8-inch square pan by rubbing liberally with butter; set aside.
- Place milk, water, sugar, and butter into a large saucepan. Bring to a boil over medium heat, stirring continuously. Turn heat to low, and continue to simmer until a candy thermometer reaches 234 to 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.
- Once the temperature has been attained, and the tablet has turned a dark tan color, remove from heat, and let stand for 5 minutes.
- Beat tablet with an electric hand mixer for five minutes, until it cools and begins to harden. Pour into prepared pan, and score into serving-size pieces while it is still soft. Allow to cool until completely set, 6 hours to overnight.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 27.2 g, Cholesterol 9 mg, Fat 3.2 g, Protein 0.4 g, SaturatedFat 2 g, Sodium 6 mg, Sugar 27.2 g
SCOTTISH TABLET (FUDGE) - CANDY FOR SWEET TOOTH
I've lost count of the amount of compliments I get with this melt in the mouth confectionery. I cut this into small bite size squares and put into a pretty box to give as Christmas gifts or into rectangles (approx. 6cm x 8cm) and wrap in greaseproof paper and the local school sells them at fundraising craft fairs.
Provided by C-J from the UK
Categories Candy
Time 32m
Yield 9-100 serving(s)
Number Of Ingredients 5
Steps:
- On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
- It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
- Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
- When the mixture has reached the correct temperature take the pan off the heat.
- Add the vanilla.
- Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
- Pour into a Swiss roll tray.
- Leave to cool.
- When part set mark into portions. Either bite size or rectangles (6x8cm).
- Continue to leave the mixture until it is cold and set completely.
- Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).
- Serving suggestions :- Wrap the rectangular portions in greaseproof paper or put the bite size pieces into a pretty box lined with greaseproof paper and give as a gift.
SCOTTISH TABLET (FUDGE)
Scottish tablet is a very sweet, sugary, fudge-like candy and very easy to make. It is recommended that you use a very large pot, preferably a stock pot because this reaches a rolling boil and has a tendency to boil over if your pan is not large enough. Recipe & photo: britishfood.about.com
Provided by Ellen Bales
Categories Candies
Time 1h5m
Number Of Ingredients 3
Steps:
- 1. Melt the butter in a large pot; add sugar and milk and cook over medium heat, stirring constantly. It will take about 45 minutes to thicken and deepen in color.
- 2. After it thickens, remove it from and heat and beat it with a wooden spoon very vigourously for 15 minutes. Turn it out into a greased 9x13 pan and mark it into squares with a knife.
- 3. When the fudge is cool but still soft, cut into 1" squares. Store in an airtight container.
- 4. NOTE: If you can't find Demarara sugar in your supermarket, try Amazon.com. I'm told theirs is cheaper. Some recipes use caster sugar, and you can make your own by pulsing granulated sugar in the food processor until it is very fine (but don't let it turn to powder).
Tips:
- Use a heavy-bottomed saucepan to prevent the sugar from burning.
- Stir the mixture constantly to prevent it from sticking to the bottom of the pan.
- Use a candy thermometer to ensure that the mixture reaches the correct temperature.
- Pour the mixture onto a greased baking sheet and allow it to cool completely before cutting it into squares.
- Store the tablet in an airtight container in a cool, dry place.
Conclusion:
Scottish tablet is a delicious and easy-to-make treat that is perfect for any occasion. With its buttery, creamy flavor and chewy texture, it is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give Scottish tablet a try. You won't be disappointed!
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