Scottish Tablet

“Another recipe from Lesley Cairns, her tablet (a traditional Scottish sweet) is famous in the Scottish Aga Shops! I can vouch that it is delicious and very moreish.”

Ingredients
Makes 50-60 pieces

•    1kg (2lb 3 oz) granulated sugar
•    125g (4½ oz) butter
•    1 cup milk
•    1 x 397g tin of full cream condensed milk
•    2 tsp vanilla extract
•    A sugar thermometer


Method

Put all the ingredients except the vanilla in a large heavy pan. The ingredients should only come half way up the pan.

Melt over a low heat on the simmering plate till the grains of sugar are not visible. Add the sugar thermometer. Leave the mixture to boil slowly till it turns golden brown (up to 30 minutes). Move to the boiling plate and boil steadily, stirring constantly. At this stage you may see the odd brown fleck of caramelised sugar appearing – don’t worry, as long as they are not black bits they will disappear later.

It will take about 5 minutes to reach 118ºC (240ºF), the ‘soft ball stage’. Remove from the heat and leave to cool for a few moments. Add the vanilla and beat hard for about 3 minutes till beginning to thicken (the Aga kMix electric hand mixer is wonderful for this). Pour into a buttered Swiss roll tin and leave to set. When set, but not quite cold, mark into squares.

It will keep in an airtight tin for up to a month

Conventional cooking: Cook on the hob.

 
 

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