Sunday, August 10, 2014

Scottish Tablet Recipe

Scottish Tablet


1 can (14 oz) sweetened condensed milk
1 cup light cream (or milk)
4 1/2 cup white sugar
1/2 cup unsalted butter, cubed
1 dash of salt
1 tsp vanilla extract (optional)

1. Line a 9x9 pan with wax paper and set aside. 

2. Stir condensed milk, cream (or milk), sugar, and butter in a large (4 qt) heavy bottomed sauce pan (or pot). 

3. Bring to a boil over medium heat, stirring constantly (approx 20 min). 

4. When it reaches a boil, reduce heat to low and continue to cook and stir until a sugar (or meat) thermometer reads 234 to 240 degrees F. This is known as the soft ball stage (approx 20 - 25 min).

5. When the mixture reaches this temperature range it should be a light tan color. Remove from heat and beat vigorously with a wooden spoon. Stop when the mixture turns grainy. 

This is the tricky part. You want to mix enough so that the tablet isn't chewy. But if you over stir, it won't pour. I filled the bottom of the sink with cold water and put the pot in it to speed the cooling. 

6. If you want to add chocolate chips (4 oz), peppermint, or other flavorings, do it here. Just mix it. 

7. Pour into a prepared pan. Allow to cool for a few minutes then score the top with a serrated knife into 1" squares. Let cool for 6 hours or overnight. 

8. Cut into squares and store in an airtight container. 

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