How to make Scottish Tablet, recipe by Pam Eddington

Thermomix UK

Thermomix UK

Standard Supplier 21st November 2011
Thermomix UK

Thermomix UK

Standard Supplier

How to make Scottish Tablet, recipe by Pam Eddington

Tablet is a delicious Scottish sweetie, like a sugary fudge, and it always reminds me of my childhood. My dad would make it about once a year and we children were sometimes allowed to help with the stirring.

Many thanks to Pam Eddington of Way Out West Chocolates for her contribution to the development of this recipe for Thermomix. The flavour is outstanding because the constant stirring of your Thermomix means the tablet never catches or overheats as it would sometimes in a pan on the hob. Thermomix will save you about an hour of constant stirring time with this recipe! Makes 1.2 kg.

Ingredients

  • Ingredients
  • 920 g organic granulated cane sugar
  • 200 g full cream milk
  • 60 g unsalted butter
  • 170 g condensed milk

Method

Method
1. Cook all ingredients 20 minutes/80°C/Speed 4 until the sugar is dissolved.
2. Cook 50 minutes/Varoma Temperature/Speed 1/Measuring Cup OFF.
3. Remove the TM lid and scrape any sugary crystals off the side of the bowl into the middle of the mixture, mix 10 seconds/Speed 3.
4. Cook 10 minutes/Varoma Temperature/Speed 1 until the mixture is a golden/light tan colour. When a small amount is taken out, it should set firm but not solid in a few minutes; the temperature of the mixture will be 113°C. (Cook 10 minutes more or longer if necessary until golden – it can take longer to cook tablet on a rainy or humid day).
5. Place the internal steaming basket on top of the TM lid and beat 3 minutes/Speed 5/Measuring Cup OFF. (Steam can escape but spits are safely caught by the basket.)
6. Add flavouring if you wish, such as vanilla essence, rum and raisin, coconut, cherry etc. but turn up the speed gradually if the flavourings are liquid, as they can splash out. Beat again 5 minutes/Speed 7/Measuring Cup OFF/internal steaming basket on top – until the mix is a bit grainy. Immediately pour out into a 23 x 30 cm swiss roll tray or a 25 cm square tin, either non stick or lined with parchment. Leave to cool for 10 minutes, then cut into 2 cm squares. Leave in the tray to cool fully before cutting again and separating the pieces.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.