A while ago, Susan Murphy sent me this email:
Hi Susan, I am a big fan of yours and the Baking Sheet and look forward to receiving
it every 2 months- it is by far my favorite baking publication. Hats off to you and your
staff for such creativity and for searching for recipes from so many different sources!
Anyways, I had an interesting idea for a recipe for one of your future publications and
just thought I would just pass it along....My husband and I just traveled to Scotland for
a vacation and I sampled all of the local baked goods offered there. I tried a confection
there which I had never heard of before, Scottish Tablet. It is like fudge but less rich
and more crumbly in texture. It tends to be a bit sweeter also. I tried a few different
versions there by different makers, and clearly some were better than others. The traditional version is just flavored with vanilla, but I also tried some flavored with ginger
which was wonderful, and they had some made with whisky also. I think the key is to
make it not too sweet. When I was there, I was told that all of the "grannies" make it.
I would love to have a recipe of my own to make it- once you have tried it, it becomes
addicting.....thanks so much for just reading my email, Happy Thanksgiving! Susan
I was intrigued, since I spent a year in Scotland myself, and somehow missed tablet
altogether. I did some hunting, and found several recipes, but the most helpful
one I found was by Ms. Humble at http://notsohumblepie.blogspot.com/2010/06/
scottish-tablet.html, from whence this recipe comes with minor adaptations.
It’s similar to penuche, but a teensy bit grainy and very seductive. You could use
some good Scotch whiskey instead of the vanilla if you like. —S.R.
4 1/2 cups ( 2 pounds) sugar
1/2 cup (1 stick, 4 ounces) unsalted
1/4 teaspoon salt
1/2 cup ( 4 ounces) heavy cream
1/2 cup ( 4 ounces) whole milk
1 (14-ounce) can sweetened condensed
1 teaspoon vanilla extract
Butter a 9" x 13" pan, or line it with parchment and clip the paper to the sides.
Combine the sugar, butter, salt, heavy
cream and milk over medium low heat
in a large, heavy-bottomed saucepan
over low heat (the mixture will double in
height as it boils, so reach for something
a bit bigger than you think you need). Stir
to dissolve the sugar, and wash down
any sugar crystals on the side of the pot
with a wet pastry brush. The mixture will
slowly come up to a boil (this can take up
to 10 minutes; don’t rush the process, just
let it happen at its own pace).
Once the mixture is boiling and the sugar
is totally dissolved (dip a spoon into it,
let it cool, then rub the syrup between
your fingers. If you don’t feel any grit, it’s
ready), add the condensed milk.
Return to a boil and cook until the mixture
reaches 240°F on an instant-read thermometer. As it cooks it will gradually get
darker, turning a golden, butterscotchy
brown. If any sugar starts to crystallize
on the sides of the pan, wash it down
with your damp pastry brush. When it
reaches 240˚F, remove the pan from the
heat and add the vanilla. You can let it sit
for a few minutes to cool, then stir with a
heat-resistant spatula or wooden spoon
for 5 to 10 minutes, until the tablet begins
to thicken and you begin to see some
lighter streaks. As soon as that happens,
pour the mixture into the prepared pan.
Let it cool completely before cutting 7
across and 10 down to make 70 candies.
Nutrition information per serving (1 candy, 24g): 87 calories,
1g protein, 16g carbohydrates, 2g fat, 0g fiber, 2g saturated
fat, 0g trans fat, 7mg cholesterol, 16mg sodium, 16g sugars,
0mg vitamin C, 0mg iron, 18mg calcium. Weight Watchers
PointsPlus®: 2 points.