Never fails Scottish tablet

Never fails Scottish tablet


540 people made this

About this recipe: A crumbly sweet traditional Scottish treat with an easy method. Whisking ensures a gloriously smooth tablet!

tootsweet Lanarkshire, Scotland, UK

Makes: 35 squares

  • 900g (2 lb) caster sugar
  • 125g (4 1/2 oz) butter
  • 1 tin condensed sweetened milk
  • 150ml (1/4 pt) milk
  • 1/2 teaspoon vanilla extract

Prep:5min  ›  Cook:1hr  ›  Extra time:1hr setting  ›  Ready in:2hr5min 

  1. In a large deep pot place all ingredients except vanilla over medium heat until all melts, stirring frequently. Simmer for 40 minutes stirring now and again.
  2. Bring to boil, add vanilla, remove from the heat stirring all the time; be careful.
  3. Electric whisk for 5 minutes; mixture will thicken.
  4. Spread mixture in a flat tray leave to cool for at least 1 hour. Cut into squares and enjoy.

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Reviews (31)


What did I do wrong? Followed to the letter but it didn't set properly. Crumbly on top but still soft in the middle. - 25 Mar 2015


never fails as name says..only thing i changed was i put 1 teaspoon of vanilla in as i like that after taste. i will say incase anyone else wondered the same as me the temperature i used was 120 oC in a steel pot and obviously i used unsalted butter..this is proper Scottish tablet that melts in the mouth with no gristle..UPDATE: seen a couple of questions go unanswered here so i will answer a couple. LindaMunce the soft centre can happen if mix is not heated to correct temp(too low temp) or it can be the condensed milk that can cause it too as i found with cheaper brands..nestle condensed milk works best for me and i use 100mls of milk just to wet the sugar and when it starts to simmer make sure temp does not go above 116oC and simmer for about 15mins only until light golden colour then turn up heat slightly for last 5 mins to finish reducing the milk stirring constantly so not to burn the suger..118oc will give soft melt in mouth best kept in fridge ans 120oc is just a bit harder which is better for norm room storage temps i also like to air them overnight to let air dry out any moisture (i use tinfoil cupcakes sleeves so they get moisture). Moocameron -40 mins is a guide also use your eye for light golden colour this means milk is reducing and to get the boil part right and be able to replicate your desired texture everytime u need a thermometer as it can get slightly harder to heat as it reduces so you need turn heat up slow for about 5 mins i average. condensed milk 400g - 12 Aug 2013


Perfect. I tried another recipe online and it was a yellow gluey mess. This one however was great. Followed the recipe to the letter and it worked perfectly. I kept it in the freezer and have pieces when I fancy it! Thank you. - 04 May 2014

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