{"id":8214,"date":"2025-05-16T22:38:39","date_gmt":"2025-05-16T22:38:39","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=8214"},"modified":"2025-05-16T22:38:39","modified_gmt":"2025-05-16T22:38:39","slug":"scottish-tablet","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/scottish-tablet\/","title":{"rendered":"Scottish Tablet"},"content":{"rendered":"

With its buttery flavor and crumbly texture Scottish Tablet might be a bit confusing to those who\u2019ve never sampled this old fashioned treat before. It\u2019s something in between penuche fudge and toffee in flavor and color, but the texture is perfectly unique. It\u2019s a true classic in Scotland, served at weddings, holidays, and family events. But, it can be a bit tricky to make. Follow our tips and you\u2019ll end up with a delicious batch of this incredible candy for you and yours.<\/p>\n

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The Recipe Can Vary<\/h3>\n

I read through a lot of tablet recipes before settling on a method and chose the ingredients to work with. Since I\u2019m not from Scotland I didn\u2019t grow up watching relatives make this candy. But, I found something in common with almost every recipe I read: everything in my kitchen happened\u00a0a lot faster<\/em>\u00a0than what the recipes suggested. I\u2019m not sure if it\u2019s the American equipment or just a difference of technique but it seems to me like the candy mixture boiled and set much faster than the suggested times.<\/p>\n

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One factor in this may well be the humidity. The amount of moisture in the air and in your sugar can affect any type of candy making. So with that in mind just know that the time for this treat to boil, mix, and set can vary. What you want to do is keep an eye on the texture and color of the mixture, as well as the temperature.<\/p>\n

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I got a candy thermometer for this recipe, but found it was too slow and that it was hard to both stir and take the temperature at the same time. Instead, I found the old fashioned method of dropping some of the mixture into a glass of cool water, waiting about 20 seconds, then fishing it out to see if it makes a soft ball to be the most accurate and easiest method for texting the temperature. If you want to use a thermometer I give the temperature range in the recipe directions. As it cooks you\u2019ll see the candy turn from pale to a rich caramel color. As long as it\u2019s uniform in color you\u2019re good to go.<\/p>\n

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Some Important things About This Recipe<\/h3>\n