Real traditional Scottish tablet

    1 hour 35 min

    This recipe is originally my mother's, however I've taken my own twist with it, increasing the sugar and adding vanilla - removing the butter to create a perfect tablet every time that's easy for anyone to create. Family and friends and strangers from around the world have tried it themselves and sent me feedback stating that it's turned out perfect and tastes delicious. It melts in your mouth and is bursting with sweetness; the slight hint of vanilla is an added bonus that leaves for a great aftertaste.


    Fife, Scotland, UK
    539 people made this

    Serves: 8 

    • 50g butter (for greasing)
    • 150ml full fat milk
    • 500g granulated sugar
    • 397g condensed milk
    • 2 teaspoons vanilla extract

    Prep:20min  ›  Cook:45min  ›  Extra time:30min cooling  ›  Ready in:1hr35min 

    1. Liberally grease a 25mm deep baking tray. Set aside.
    2. Add the milk and granulated sugar to a large cooking pan, and heat on a high heat until sugar dissolves.
    3. Pour the condensed milk into the mixture, and cook over low heat, stirring constantly with a wooden spoon, until it thickens, 20 to 25 minutes.
    4. When the mixture has thickened it will turn a darkened yellow to light brown colour, and should start to bubble and look like a pitted moon base. Add the 2 teaspoons of vanilla extract.
    5. Take it off the heat, and stir constantly at a fast pace until it thickens and starts to turn brown, 10 to 15 minutes. It should start coming away from the bottom of the pan and stick to the wooden spoon.
    6. Pour into the greased tray - Place this to the side to cool for 15 minutes.
    7. After 15 minutes it should be cool enough to cut into bite size pieces. Do this with a sharp knife then leave to cool for a further 5 to 10 minutes.
    8. It should be cool enough to then remove from the tray with your butter knife and place onto a plate of your choice - ready to eat!

    Serving suggestion

    Crumble into small pieces over vanilla ice cream for a sweet, creamy and crunchy treat.

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    Reviews in English (19)


    Finally, a tablet recipe that works every time and tastes uh-maz-ing!! I have made it 3 times in one week. Although I didnt simmer it for the full time stated, I knocked 10 mins off, if not it would burn or turn to inedible toffee and trip to the dentist. But apart from that this is now the recipe I stick with and will use it to teach my friend to make tablet after her epic fail at her first attempt xxx Update: I havent made tablet since I wrote this review, the bookmark of this page had vanished so I googled tablet and knew I find this recipe again. I actually had to use my review to remember how to cook it. This afternoon I made it stuck to my deducting 10 mins off total time and yet again it came out perfect and tasty! I stand by what I said previously! Its EASY, FOOL PROOF & yummy!! But you must take 10mins off. Enjoy folks xx  -  07 Oct 2011


    don't want to hijack the thread but here's my spin on it... the key to a really rich and smooth tablet is to cook it low and sloooooow. i usually have mine on a very low heat for over an hour, giving a good stir every 5 mins or so. this requires a lot of patience but the end product is worth it. i remove from the heat once the tablet has reached a rich caramel brown colour, and beat for 5 - 10 minutes as most recipes call for. i believe the darker the colour of the end product, the greater caramelisation of sugar, and therefore a caramel type flavour rather than simply a sugary flavour. to test if your tablet is ready to remove from the heat drop a spoonful in a bowl of water. if you end up with clear water and a solid blob in the bottom of the bowl then you can start beating. if you end up with a cloudy mess then stay on the heat a bit longer. the last difference in my method is that i use greaseproof paper rather than a greasing the tin. i do however put butter in the initial mix, recipe as such: 125g unsalted butter 2lbs granulated sugar 200ml milk 300g sweetened condensed milk NO VANILLA EXTRACT!!  -  09 Jul 2013


    Yipee!!! It finally worked!!!! Great recipe easy and precise.. Thanks  -  11 May 2011