Directions: |
Directions: Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
In a large saucepan (4 quart), add butter and milk. Cook on low heat until butter is melted. Increase temperature, add sugar and bring to a boil, stirring constantly. Add condensed milk slowly.
When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy.
Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.
Important Note: For this recipe you will need a heavy based 4-pint sauce pan but if you have a larger one I recommend using it; the Scottish tablet reaches a rolling boil and sometimes if you have the heat even a fraction too high the mixture can swell up very quickly and boil over. For safety's sake a larger pan will be best.
Want real specific instructions with pictures of steps along the way, try this website notsohumblepie.blogspot.com/2010/06/scottish-tablet.html. |
This recipe for Tablet is from