Ah, you mean Scottish tablet—that wonderfully sweet, crumbly confection that’s somewhere between fudge and candy. It’s different from fudge because it’s more granular and melts in the mouth rather than being creamy. Here’s a classic recipe for you:

Classic Scottish Tablet Recipe

Ingredients (makes about 24 pieces)

4 cups (800 g) granulated sugar
1 cup (240 ml) whole milk
1/3 cup (80 g) unsalted butter
1 tsp vanilla extract (optional)

Method

1. Prepare your tray:
   Line a 20 cm (8 inch) square baking tin with parchment paper. Lightly butter it.
   Combine ingredients:
   In a large, heavy-bottomed saucepan, combine sugar, milk, and butter.
2. Heat slowly:
   Place over medium heat, stirring constantly until the sugar dissolves.
   Bring to a gentle boil, reduce the heat, and simmer for 10–15 minutes, stirring occasionally. The mixture should reach soft-ball stage (~235–240 °F / 112–115 °C if using a candy thermometer).
3. Beat the mixture:
   Remove from heat. Let it cool slightly for a few minutes (just so it’s warm, not hot).
   Beat vigorously with a wooden spoon for 8–10 minutes until the mixture thickens and becomes creamy and slightly grainy.
4. Add vanilla:
   Stir in vanilla extract, if using.
5. Pour and set:
   Quickly pour into the prepared tin and spread evenly.
   Let it cool completely at room temperature (do not refrigerate).
6. Cut into pieces:
   Once set, cut into small squares or rectangles with a sharp knife.

Tips for Perfect Tablet

• Do not rush the cooling/setting stage; tablet needs to crystallize properly to get that crumbly texture.
• Stir gently but consistently during boiling—don’t let it scorch.
• You can add a small pinch of salt to enhance the flavor.
• For a twist, add finely chopped nuts, or a sprinkle of cocoa for chocolate tablet.

If you want, I can also give you a quick 3‑ingredient shortcut version that’s easier for beginners but still tastes like traditional Scottish tablet.

Do you want that version too?

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