Scottish Tablet


This is the ultimate sweet treat in my opinion!

What can you not love about a four ingredient recipe that gives you the Scottish equivalent of fudge?

Where as fudge may have a bit of chewy ness to it, tablet crumbles and has a grittiness that makes it divine!

We often make a batch around Christmas to give away and share if friends are round, this year I have also made it for the school cake stall at our local arts festival so fingers crossed it sells well!

I can’t make it sound healthy but it is gluten free and egg free!

A word of warning, don’t be tempted to make more than double this recipe at once, it becomes much harder to beat and get to the graining stage and the chances of being burnt with the bubbling sugar increase dramatically!


900g granulated sugar

200mls water

110g butter

1 x 380g tin condensed milk


Line a baking tray with baking parchment.

In a large pan over a medium heat the water and butter.

Once the butter has melted add the sugar and condensed milk.

Bring up to the boil.

Simmer, stirring constantly,  for 20mins until a caramel colour and thickened.

Take off the heat and beat until the mixture starts to go grainy.

Pour carefully on to the prepared tin.

Allow to cool completely and then break into small pieces and store in an airtight container.


10 thoughts on “Scottish Tablet”

  1. This sounds great! I absolutely love Scottish fudge. There’s a wonderful fudge shop in Edinburgh at the lower end of the Royal Mile–near the Palace of Holyroodhouse that my husband and I always visit. I’ll definitely make this over the holidays. Thanks for sharing!

    1. Sorry Beck!!! It doesn’t last long in our house! It actually lasts quite well in a tin in Scotland but I find the summer heat here shortens its shelf life to maybe 7-10 days in an airtight container.
      The boys always make a batch at Christmas time to deliver to their friends, and, eat themselves!

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