Scottish tablet, a non-chocolaty, fudge-like sweet, has been around for hundreds of years. We fell in love with it on a recent trip to Scotland. There's nothing better to keep your energy up as you're touring castles and distilleries than some scotch flavored candy. Fortunately, all of the gift shops are selling it.
Travel always adds things to my "must make this at home" list, and tablet went right to the top of that list. Kim and I both thought that we didn't like Scotch. Now, we know that it just needs a hefty load of sugar and cream to be palatable.
Ingredients
2 pounds sugar
4 tablespoons golden syrup
1/2 cup butter
2 cups milk
1/2 cup Scotch whisky
Directions
- Butter a 9-inch square dish.
- In a large saucepan, combine sugar, syrup, butter, and milk over low heat until the sugar has dissolved.
- Add the whisky and boil until the mixture reaches the soft ball stage, 240 degrees. (All you're getting is the flavor of the whisky because you're boiling the heck out of it.)
- Remove from the heat and beat the tablet for approximately 5 minutes. The mixture will be almost cool and thick, but still pourable.
- Pour into prepared pan.
- When the tablet is cool, cut into 1 inch squares. When it is completely set up, wrap each piece in a small square of greaseproof paper and store in an airtight container.
6 comments:
I love fudge so I'd love to try the Scottish version! That's so true! Traveling inspires such wonderful new recipes. Thanks for sharing this one!
I can see how this would keep your energy up (wow, 2 lbs of sugar). I wonder if the texture is like saltwater taffy. Did you have to take the pan off the heat before adding the whiskey? To avoid flare-ups?
Jane - I've been making notes in my phone, so I won't forget what I want to cook when I get home. :)
Hanaâ - the texture is more creamy than chewy.
Oh boy does this ever look good!
How fat of a milk should I use 2% or 1%?
Some of my mother's family called themselves Scotch-Irish. My great-grandmother spelled her last name Murphey rather than the traditional Irish way. I think this recipe, however, explains the tradition of making what is called in our family, brown sugar fudge.
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