Based on these, we’ve compiled these top tips. There is some further explanation above throughout the recipe method, but these will get you started. 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. Traditionally this was done with a wooden spoon, and that’s how I’ve always done it too, but I know some people do use an electric beater as well.

You can put it in the pot you intend to use on the stove, however, and just melt it together on low heat, ensuring it doesn’t catch on the pan or burn.The Tablet recipe then calls for a “brisk simmer” for about 20 minutes which means not fully boiling but not on a low heat either. Alongside other Scottish classics like Cranachan, Stovies, Scottish Macaroons, and Clootie Dumpling, Tablet is one of the Scottish dishes you just have to try. I also realised we have something really similar in New Zealand called Russian Fudge (although I can’t seem to find any reason why it’s called that, and all recipes seem to originate in New Zealand). It’s essentially the same but with Golden Syrup added to it as well. Margaret always melts the butter, sugar, and milk together in the microwave, and I find that much easier to do that.

It was called “Tablet”, which explained absolutely nothing about what it is, so I didn’t exactly rush out and try to find some. Personally, we prefer our Tablet without any additional flavours, but we’d love to hear if you give something else a go! You need to have a big pot because as the tablet mixture rises with heat and comes to a boil it’ll expand. I learnt this the hard way. As you can see, I only just managed to keep it in the pot!

Some recipes call for vanilla essence to enhance the flavour, but traditional Tablet recipes don’t include it, and, in my opinion, it’s not really necessary. The caramelisation flavour is already there, and it’s sweet enough. But I have to say the homemade stuff has always been better than the shop-bought kind because it doesn’t need preservatives or any substitution for milk products. Once you have melted the first lot of ingredients together in the microwave add it to the pan with the condensed milk. As well as these suggestions, you could experiment with other spirits such as Rum or Baileys. Add these in the same way as whisky above. I tend to weigh ingredients on the scales when I bake, but you can also measure it out in cups if that’s what you prefer.

Tablet is a wonderfully tasty, sugary, sweet (or candy) with a slightly grainy texture that melts in your mouth.

Scottish Tablet was originally made with sugar and cream, but it’s now more commonly made with sweetened condensed milk and butter since it’s so easy to burn the cream. This is what we do in our Tablet recipe. This award winning Festive Spiced fudge made with a subtle blend of festive fruits & spices with a hint of warming brandy for a rich and indulgent treat. After numerous people had told me that I just had to try it, when I finally did, I wasn’t disappointed. Instead, I wondered what took me so long! After it’s been sitting about 20 minutes or so you can scour the top with lines for where you’ll cut later. This means you’ll get neater lines, as it can shatter if you just try and cut it without the lines.You should leave it to set further for at least 2-3 hours or overnight if you can keep people away from it for that long!

Most weddings I’ve attended feature Tablet after the main meal or as a favour to take home with you, and we even had Tablet on the cake table at our wedding – yes we had a whole cake table don’t judge us!From here, you need to bring it all to a boil. This is a really important step because if you don’t get the mixture hot enough, the Tablet won’t set properly later on. 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!