Over 50% of Scottish Tablet is sugar, so when making your Scottish Tablet Recipe it’s probably logical to think that it should taste like sugar. However, this is not the case. Scottish Tablet should be smooth and it is one of the more popular Scottish Sweets because it melts in your mouth.
How do you preventScottish Tablet from tasting like a mouthful of sugar?
There are three main reasons why your Scottish Tablet recipe is going wrong and leaving you with a clump of brown sugar, instead of the perfect smooth bite of Scottish Tablet:
1. You don’t have enough milk. There are two milk options when making Scottish Tablet - condensed milk or whole milk. Using condensed milk, in theory, lowers the risk of you burning your Tablet, however, some Scottish Tablet Specialists, believe using condensed milk is cheating! At The Ochil Fudge Pantry, we believe that as long as you use quality ingredients and a robust method to avoid your Scottish Tablet tasting too sugary, you should use what you like. If you notice your mixture looking slightly dry make sure to add more whole milk or condensed milk or both!
2. The butter to sugar ratio is wrong. This is another really important factor when following a Scottish Tablet Recipe. If you have too much sugar and not enough butter or vice versa you will not be able to melt your mixture effectively. There are various Scottish Tablet recipes online that will provide different measurements of butter to sugar, however, measurement when following these particular recipes is extremely important. Make sure you use weighing scales and don’t just guess.
3. You’ve cooked the Tablet too fast. One of the most important things about making Scottish Tablet is patience! If you try to cook your Tablet too fast your sugar won’t dissolve. Tablet is over 50% sugar, so while you want to create tasty Scottish Sweets you need to give it time to melt and cook properly.All good things come to those who wait…as our gran used to tell us so patience is a key virtue when making this tasty treat.
We hope you enjoyed our mini blog on how to avoid making homemade Scottish Tablet that tastes too sugary and tips on how to make it smooth and delicious. Leave a comment below, we’d love to hear from you!
FAQs
You'll see the mixture dull and thicken feel it thicken and only at that point is it ready to pour. Pour too soon and you'll get a very grainy mixture as the sugar crystals haven't been fully stretched.
Why is my homemade tablet sugary? ›
You've cooked the Tablet too fast. One of the most important things about making Scottish Tablet is patience! If you try to cook your Tablet too fast your sugar won't dissolve. Tablet is over 50% sugar, so while you want to create tasty Scottish Sweets you need to give it time to melt and cook properly.
How long does a homemade Scottish tablet last? ›
Tablet is over 50% sugar and because sugar is a natural preservative, it means that if it is kept in an airtight tin and stored at room temperature, it can last for around 10 days. If you keep it in the fridge, however, it can keep for a few weeks!
Can you reboil a Scottish tablet? ›
If you pour it into the tin and it doesn't set, don't worry, just reboil for a little while longer (I've done this a few times) Also good with a bit of fresh ginger added at the beginning, flavours the tablet beautifully and leaves little exciting nuggets to bite into!
How to fix grainy tablet fudge? ›
For the best Scottish Tablet that is smooth and delicious rather than thick and grainy, you need to let your tablet cool down for 2 or 3 minutes and then vigorously beat it for a good 5 minutes or until the shine disappears.
What is the shelf life of Scottish tablet? ›
And with a shelf life of 5 to 8 weeks, you can savour its unique flavour for a good while. And as for the ingredients, there's no messing about.
Why is my Scottish tablet not hardening? ›
Why Is My Scottish Tablet Not Setting? If your Scottish tablet isn't setting up, the reason likely has to do with temperature. The mixture must be brought up to a full boil for five minutes and reach 250 F before simmering.
What is the difference between fudge and Scottish tablet? ›
Scottish tablet is higher in sugar, while fudge is higher in fat. Tablet is often flavoured with vanilla or other extracts, providing a delicate aroma that enhances its sweet taste. It's important to note that traditional tablet recipes typically contain dairy products and may not be suitable for vegans.
Can you reheat a Scottish tablet? ›
This is where the soft ball test or sugar thermometer come in handy. And once it loses its shine and thickens when you're beating it, then it's done. Don't keep going, or it will turn rock-hard. If your Tablet still doesn't set, it is possible to pour it back in a pan, reheat, and start the process again.
Why is it called a Scottish tablet? ›
Tablet is occasionally referred to as Scottish or Scots tablet or as Swiss Milk tablet, since some people call condensed milk “Swiss Milk”. For most Scots, tablet is their favourite sweet, especially when home-made.
Think the sweetest fudge you've ever had, without the vanilla flavour, but more of a crumbly, melt-in-the-mouth texture. And multiple the sweetness by about a hundred. Then you're pretty close to what tablet tastes like!
Should you keep a tablet in the fridge? ›
It depends on the medication. Some require refrigeration, most don't. Most tablets and capsules should be stored in a relatively cool, dark, dry place, such as in a cabinet not over the oven.
Do you Stir fudge while boiling? ›
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.
Can you freeze a Scottish tablet? ›
Since sugar is a natural preservative, tablet will last for a while! Stored in an airtight tin, it will keep well for at least two or three weeks. Can you freeze it? Yes!
Should a tablet be gritty? ›
She uses the higher fat content to inhibit over-crystallisation – tablet should be slightly sandy in texture, but stop short of grittiness.
What do you do if your Scottish tablet doesn't set? ›
If your Tablet still doesn't set, it is possible to pour it back in a pan, reheat, and start the process again. It can turn out a bit more sugary/grainy, but at least you'll still get Tablet!
Why is my brownie mix grainy? ›
From the description of the batter, we suspect that the chocolate became slightly overheated as it melted. This causes it to seize, where the solids in the chocolate start to clump together, which will give a thick and probably slightly grainy batter.
Why is my drawing tablet blurry? ›
Your screen may appear blurry if your resolution is set above 100% scale. To adjust this setting, open the display settings and locate scale, select 100%.
