This buttery dessert is similar to fudge but with a more granular texture. Sometimes called “Swiss milk” tablet due to the use of condensed milk, the recipe adds butter and sugar to the thick, concentrated milk. Sometimes vanilla, whisky, or nuts are added. The comfort food treat dates to the early 1700s though its exact origins are unclear. Scots love their tablet and enjoy making it at home. It is served after dinner, at weddings, and as the sweet conclusion to special meals.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup and 1 Tbsp butter, plus extra to grease tin
- 5 cups sugar
- ½ tsp salt
- 1 cup and 1 Tbsp whole milk
- 1¼ cups and 3 Tbsp condensed milk
- ½ tsp vanilla extract (optional)
Directions
- Prepare a 12 x 4-inch or 7 x 7-inch tin, greasing the interior with butter.
- In a large, deep saucepan, heat the milk to a low simmer, then add the butter, stirring until melted.
- Add the sugar and stir until it is completely dissolved.
- Raise the heat to high and bring the milk mixture to a hard boil for a full 5 minutes, stirring continuously and preventing sticking or burning.
- Raise the temperature of the mixture to 250°F on a candy thermometer.
- Slowly add the condensed milk.
- Stir well, then reduce the heat to low and simmer for 20 minutes, allowing the mixture to bubble and crater, and to slightly darken in color.
- Once the mixture is visibly thickened, remove the pan from the stove, add vanilla if using, and beat vigorously with a wooden spoon or electric mixture for 5–10 minutes. Mixture should be thickened but still pourable.
- Pour the mixture into the greased tin and allow to cool.
- When completely set, cut into 1-inch squares.
- The individual pieces of tablet can be wrapped in greaseproof paper and stored in an airtight container.
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