Copperpot Clotted Cream Butter Fudge - 150g

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You can substitute the granulated sugar for caster sugar (superfine sugar in the USA) if you like but we’ve always made it with granulated; just make sure it’s fully dissolved. How to Make this Scottish Tablet Recipe Personally, we prefer our Tablet without any additional flavours, but we’d love to hear if you give something else a go! It’s often present in hotels/B&B’s as a treat on the tea tray, and there are lots of variations to be found, like Tablet Ice-cream and Tablet Cheesecake. Once you have melted the first lot of ingredients together in the microwave add it to the pan with the condensed milk. Tablet is a wonderfully tasty, sugary, sweet (or candy) with a slightly grainy texture that melts in your mouth.

As noted above, I used the microwave in the first part of this recipe. This is a little controversial! Tablet purists might say that it should all be done in a pan on the stove. The mixture will begin to darken when it’s ready, but that’s not exactly a clear instruction. As with fudge, there are some tests you can do to see if you’ve got it to the right temperature, although you will just get to know that it’s right if you make it a few times (and why wouldn’t you?).

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There’s no getting away from it; Tablet is definitely not diet-friendly! It requires a lot of sugar, but I firmly believe we all deserve a treat now and then, so why not Tablet? When I try and explain it to people who’ve never heard of it or tasted it, I usually compare it to fudge, and I have heard it called Scottish fudge before, although it has a medium-hard texture rather than soft as a fudge usually does. Moving from New Zealand to Scotland and having lived in the United States for a while means I’m never quite sure what measurement system belongs, so I’ve tried to put everything you might want in the recipe card below but let me know if you need help! In Latin America, there’s Dulce de Leche en Tabla, then Borstplaat in the Netherlands, and Sucre a la creme in Quebec, Canada. Sometimes you’ll hear it called Swiss Milk Tablet, but that refers to the type of condensed milk used rather than anything to do with Switzerland. To be perfectly honest, I hadn’t heard of traditional Scottish Tablet before I came to Scotland, but I’m really glad I’ve heard of it now!

I have seen recipes that add a whole other flavour, such as chocolate or even a more floral infusion, such as lavender or rose.

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Allow the mixture to really bubble up and reach boiling point for a few minutes before turning it down to simmer. If it doesn’t get hot enough, it won’t set.