I love how this recipe transforms just a handful of pantry staples into something truly memorable. Sugar, milk, butter, and condensed milk come together to create a beautifully caramelized candy.
I also appreciate the unique texture. Unlike smooth fudge, Scottish Tablet has a slightly grainy, crumbly bite that I find incredibly satisfying.
Another reason I enjoy making this is how perfect it is for gifting. Once cut into neat squares, it looks charming and keeps well, making it ideal for holidays or special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 1/2 cups Granulated White Sugar 1 cup Whole Milk 1 (14 oz) can Sweetened Condensed Milk 6 tablespoons Salted Butter
Optional:
1 teaspoon Vanilla Extract 1 tablespoon Whiskey
Directions
I start by greasing and lining a 9×13-inch pan, or another size depending on how thick I want the tablet to be.
In a large microwave-safe bowl, I combine the sugar, whole milk, and butter. I heat it in 30-second intervals until the butter is melted and the sugar begins to dissolve, stirring each time.
I pour the mixture into a deep stockpot or large saucepan and set it over medium-high heat. I bring it to a boil, stirring occasionally.
Once the sugar is fully dissolved, I pour in the condensed milk and reduce the heat to medium. Since the mixture expands rapidly, I make sure I’m using a deep pan.
After it comes back to a boil, I reduce the heat to a gentle simmer and let it bubble for 15 to 20 minutes, stirring often to prevent burning. When it thickens and turns a caramel color, I check the temperature. I look for 240–248°F on a candy thermometer. If I don’t have one, I drop a small amount into cool water. If it forms a soft ball, I know it’s ready.
If I want extra flavor, I stir in vanilla extract or whiskey after removing the pot from the heat.
I then beat the mixture using a hand mixer for about 8 to 10 minutes, or with a wooden spoon for a bit longer. I stop when the mixture thickens and my spoon or beaters leave visible trails.
I pour the tablet into the prepared pan, trying not to touch the surface too much. I gently tap the pan on the counter to help it settle evenly.
After about 10 minutes, I score the top into squares to make cutting easier later.
I let it set completely for 2 to 4 hours, or overnight, before cutting all the way through the scored lines.
Servings And Timing
This recipe yields approximately 38–48 squares, depending on how I cut them.
Prep Time: 3 hours (including beating and setting time) Cook Time: 30 minutes Total Time: About 3 hours and 30 minutes
Each square contains approximately 114 calories.
Variations
I sometimes stir in vanilla extract for a warm, classic sweetness.
For a traditional Scottish twist, I add a tablespoon of whiskey after removing it from the heat.
If I want a slightly salted contrast, I sprinkle a tiny pinch of flaky sea salt over the top before it sets.
I also experiment with pan sizes to create thicker or thinner squares depending on my preference.
Storage/Reheating
I store Scottish Tablet in an airtight container at room temperature for up to 2 weeks.
I keep parchment paper between layers to prevent sticking. I do not refrigerate it, as moisture can affect the texture.
There’s no need to reheat. I simply enjoy it as is.
FAQs
What Is The Difference Between Tablet And Fudge?
Scottish Tablet has a more crumbly and slightly grainy texture, while fudge is smoother and creamier.
Do I Need A Candy Thermometer?
A thermometer is helpful for accuracy, but I can use the soft-ball test in cold water if I don’t have one.
Why Do I Beat The Mixture After Cooking?
Beating helps create the signature crumbly texture and prevents the candy from setting too hard or glossy.
Can I Make This Without Condensed Milk?
Traditional recipes sometimes use only sugar and milk, but condensed milk helps create a richer and more consistent result.
Why Did My Tablet Turn Out Too Soft Or Too Hard?
If it’s too soft, it may not have reached the correct temperature. If it’s too hard, it may have cooked slightly too long. Monitoring the temperature carefully helps me get it just right.
Conclusion
I love how Scottish Tablet delivers intense sweetness and a uniquely crumbly texture in every bite. With just a few simple ingredients and careful attention during cooking, I can create a traditional treat that feels both comforting and celebratory. It’s a timeless recipe that I enjoy sharing with family and friends whenever I want something truly special.
Scottish Tablet is a classic creamy fudge candy made with sugar, milk, butter, and sweetened condensed milk, cooked to a rich caramel color and beaten for that signature crumbly melt in your mouth texture.
Author:Sarah
Prep Time:3 hours (includes setting time)
Cook Time:30 minutes
Total Time:About 3 hours 30 minutes
Yield:38–48 squares
Category:Dessert, Candy
Method:Stovetop
Cuisine:Scottish
Diet:Gluten Free
Ingredients
4 ½ cups granulated white sugar
1 cup whole milk
1 (14 oz) can sweetened condensed milk
6 tablespoons salted butter
Optional Flavor Variations:
1 teaspoon vanilla extract
1 tablespoon whiskey
Instructions
Prepare Pan:
Grease and line a 9”x13” pan (or smaller for thicker pieces). Set aside.
Melt Sugar Mixture:
In a large microwave-safe bowl, combine sugar, milk, and butter. Heat in 30-second intervals, stirring each time, until butter melts and sugar begins dissolving.
Boil:
Transfer mixture to a deep stockpot or large saucepan. Bring to a boil over medium-high heat, stirring occasionally.
Add Condensed Milk:
Once sugar has dissolved, pour in condensed milk and reduce heat to medium. The mixture will expand, so ensure your pan is deep.
Simmer:
Let mixture gently bubble for 15–20 minutes, stirring frequently to prevent burning. The mixture will thicken and turn caramel-colored.
Check Temperature:
It should reach 240–248°F on a candy thermometer (soft-ball stage). Alternatively, drop a small amount into cold water — if it forms a soft ball, it’s ready.
Flavor (Optional):
Remove from heat and stir in vanilla extract or whiskey if desired.
Beat Mixture:
Using a hand mixer, beat for 8–10 minutes until thickened and matte. (Or stir vigorously with a wooden spoon until trails form.)
Set:
Pour into prepared pan without smoothing the top too much. Tap gently to spread evenly.
Score & Cool:
After 10 minutes, score the surface into squares. Let set 2–4 hours (or overnight), then cut completely along scored lines.
Notes
Stir constantly during simmering to avoid scorching.
Use a heavy-bottomed pan for best results.
Beating is crucial for achieving the traditional crumbly texture.
Store in an airtight container at room temperature for up to 2 weeks.
