[Edit: Cranachan is an interesting-looking chilled dessert item that calls, in US's recipe, for a slug of single malt. The picture on the site shows a bottle of Longmorn 15.]
Tablet is an original Scottish confectionery. There are a number of variations on the recipe and the method. Some miss out stage 6 below, giving the tablet a smooth finish instead of the rough (and more authentic) texture and appearance shown here.
» 500g/18oz/2 cups granulated sugar.
» 60g/2oz/one quarter cup butter.
» 3½ tablespoons condensed milk.
» 170ml/6 floz/three quarters cup water.
1. Grease a tin.
2. Place all the ingredients in a large saucepan and heat until the butter has melted and sugar has dissolved.
3. Bring the mixture to the boil. It is important to stir continuously at this point so the mixture doesn't stick to the bottom of the pan.
4. Bring the mixture down to simmer for approximately 10 minutes. The mixture should be thick and the colour should have turned from white to caramel.
5. Take the pan from the hob and place it on a heat resistant surface for about 5 minutes.
6. After the 5 minutes beat the mixture really hard. At this point it will start to set.
7. Before the mixture sets, use a wooden spoon to transfer it into the prepared tin. You will find it sets almost straight away.
8. Before it has completely set, cut the tablet into bitesize pieces and leave it to cool and set hard for 5 minutes.
9. Take the pieces from the tin and store them in an airtight container.
Try Scottish Tablet with an old sherried malt one day - maybe Macallan 25yo, or Glenfarclas 30yo. The two go together very well indeed!
Admiral wrote:You would be just as well eating a bag of sugar!!!!
You say that as though it were a bad thing?
I can think of far better things to have with Whisky...try oat cakes or a Soda Scone these are quality products from Scotland. Tablet is far too sweet for 90% of people and not too good for you (unless you happen to be hypoglycemic).
Mr. Tattieheid wrote:7. Before the mixture sets, use a wooden spoon to transfer it into the prepared tin. You will find it sets almost straight away.
A word of caution, don't beat it a moment too long in step 6, otherwise the Fudge will set up immediately and break the stirring spoon before you can follow step 7.
Yeah, I know that now, regretfuly I shattered the handle of the wooden spoon before I realised it - I was making fudge for Christmas. I do the baking for Christmas. Anyone want my recipe for homemade Butter tarts? (You could probably lace them with Laggy instead of vanilla.) MP
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