So its a properly frosty November day today, which means it is probably close enough to Christmas for it to be acceptable for me to make the ultimate sweet treat – Scottish condensed milk tablet. This is not for those who have a bit of a sweet tooth, Scottish condensed milk tablet is for the seriously sweet toothed out there! You can see from the recipe below that it contains a large amount of sugar, however this does make quite a lot of tablet and due to the high sugar content it does keep quite well. I wouldn’t suggest eating this all in one go or keeping it all to yourself (tempting though…!)
The recipe I have used adapted from one that belonged to my grandmother, her recipe is a little more measure by eye and by various household objects (one teacupful of milk is used for example) so I have changed these quantities to grams, litres and ounces.
When the Scottish condensed milk tablet mixture is heating to boiling point, make sure that the heat is low – it should take at least twenty to thirty minutes to come to the boil. Resist the temptation to whack up the heat to speed up the process, or you will end up with a sweet toffee glue and lots of burnt sugar (and a saucepan that will take a century to get clean again).
When it is slowly heating I warn you in advance that the mixture will look a bit gross, the sugar will sit at the bottom and the butter and some of the condensed milk will sit on the top and look a bit like sea foam. Do not fear, this is absolutely fine and all of the layers will be beaten together after boiling for about twelve to fifteen minutes.
If you are one of those people lucky enough to own a Kitchen Aid/Kenwood mixer you can give it a gold old beat and exert very little energy. If like me, you have these items on your wishlist but not in your kitchen, roll up your sleeves and turn up the radio – and get beating!
The mixture will combine and thicken slightly as you beat, it should take about 12 – 15 minutes and be a thick very slightly gritty texture. If you want to check that the tablet is ready, spoon some onto a cold plate and leave it to cool for a minute, if it sets to a slightly oozy fudge texture then it is ready. If it is runny and does not firm at all, keep on mixing!
Word of warning – once you have tipped the mixture into the tray do not be tempted to do as I did and run a spatula around the empty saucepan and lick it. I have a burnt tongue. Tasted good though!
- 907g (2lb) Golden Granulated Sugar
- 1 Tin Condensed Milk
- 150ml Whole Milk
- 28g (1oz) Unsalted Butter
- Place a large saucepan on the hob and add all of the ingredients and stir.
- Set the heat to low, and bring very slowly to the boil (at least 20 minutes)
- Use a wooden spoon to gently scrape the base of the saucepan now and again but don't stir.
- Grease a 8.5" square baking tin and line with baking paper.
- Let the mixture boil for 15 minutes, keeping an eye on it to make sure it does not bubble over/burn.
- Remove from the heat and beat hard for at least 12 - 15 minutes, until slightly thickened and a light caramel colour.
- Drop some of the mixture onto a cold plate, leave for a minute. If it has firmed and does not slide across the plate it is ready - it should still have a slightly gritty texture from the sugar.
- Pour into the lined baking tin and leave somewhere cool to set.
- Once set, cut into chunks. Store in an airtight container.
- Will keep for about two weeks.