Copperpot Clotted Cream Butter Fudge - 150g

Product Information

Tablet is well known to be temperamental, and it’s no surprise we’ve had many questions since we released this recipe! I like to transfer the melted butter, milk, and sugar mix to the pan to finish the recipe because I think it gives it a better taste. As noted above, I used the microwave in the first part of this recipe. This is a little controversial! Tablet purists might say that it should all be done in a pan on the stove. You can substitute the granulated sugar for caster sugar (superfine sugar in the USA) if you like but we’ve always made it with granulated; just make sure it’s fully dissolved. How to Make this Scottish Tablet Recipe

Tablet is a wonderfully tasty, sugary, sweet (or candy) with a slightly grainy texture that melts in your mouth.While simmering and stirring your Tablet, you can also add some whisky if you want to make it even more Scottish. I’d suggest just a dash; too much is quite overpowering! To be perfectly honest, I hadn’t heard of traditional Scottish Tablet before I came to Scotland, but I’m really glad I’ve heard of it now! In Latin America, there’s Dulce de Leche en Tabla, then Borstplaat in the Netherlands, and Sucre a la creme in Quebec, Canada. Sometimes you’ll hear it called Swiss Milk Tablet, but that refers to the type of condensed milk used rather than anything to do with Switzerland. This award winning Festive Spiced fudge made with a subtle blend of festive fruits & spices with a hint of warming brandy for a rich and indulgent treat.

As well as these suggestions, you could experiment with other spirits such as Rum or Baileys. Add these in the same way as whisky above. Your tips were so helpful! I used powdered (confectioners) sugar, dissolving in the microwave and it worked beautifully. Thank you! Reply I tend to weigh ingredients on the scales when I bake, but you can also measure it out in cups if that’s what you prefer.Scottish Tablet was originally made with sugar and cream, but it’s now more commonly made with sweetened condensed milk and butter since it’s so easy to burn the cream. This is what we do in our Tablet recipe. The mixture will begin to darken when it’s ready, but that’s not exactly a clear instruction. As with fudge, there are some tests you can do to see if you’ve got it to the right temperature, although you will just get to know that it’s right if you make it a few times (and why wouldn’t you?).