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


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.

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