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.
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nazir ullah
[email protected]5 stars!
Sarah Workman
[email protected]This is the best fudge I've ever had! It's so smooth and creamy, and it has the perfect amount of sweetness. Thanks for sharing this recipe!
DJ AFRO OFFICIAL
[email protected]This fudge is so easy to make, and it's so delicious! I love the way it melts in my mouth.
Marlon Ferrell
[email protected]I'm not a huge fan of fudge, but this stuff is amazing! It's not too sweet, and it has a really nice texture. I'll definitely be making this again.
jurissa febres' crafting spot
[email protected]This fudge was a hit at my holiday party! Everyone loved it. It's so easy to make, and it's a great way to use up leftover condensed milk.
Jake Wanamaker
[email protected]This Scottish Tablet Fudge is absolutely delicious! It has a smooth, creamy texture and a rich, buttery flavor. I love the way it melts in my mouth. I will definitely be making this again!