Scottish Tablet

Ingredients

• 4 1/2 cups granulated white sugar
• 1 cup whole milk
• 1 (14 oz) can sweetened condensed milk
• 6 tablespoons salted butter

Preparation

1. Grease and line a 9”x13” pan -or another size pan depending on how thick you want the candy to be.
2. In large microwave-safe bowl combine sugar, whole milk, and butter. Heat for 30-second intervals until butter is melted and sugar is beginning to dissolve, stirring each time you take it out.
3. Add mixture to stockpot or large saucepan and set heat to medium-high. Bring to boil, stirring occasionally. Once sugar is dissolved pour in condensed milk and reduce heat to medium. The mixture will rapidly expand so make sure to use a very deep pan.
4. Once it’s boiled reduce heat to simmer and keep it gently bubbling for 15-20 minutes, stirring often to avoid burning. When mixture becomes thick and has turned the color of caramel it’s time to take it off the heat. At this point it should read 240-248˚F on the candy thermometer. You can also test the temperature by dropping a small drop into a glass of cool water. If it forms a soft ball it’s ready to remove from the burner.
5. Optional: stir in one teaspoon vanilla extract or 1 tablespoon whiskey after removing from heat for variations on flavor.
6. Using a hand mixer beat the tablet for 8-10 minutes or until somewhat thickened. This can also be done with a wooden spoon and a bit more time. Stop mixing when your beater or spoon leaves trails in the mixture. This step ensures the texture is correct when it sets.
7. Pour into prepared pan. Do not touch the top surface with spoon if you can help it. Tap pan gently on worktop to get it spread into corners. After 10 minutes score the top with lines to make cutting easier. Let set fully for 2-4 hours (or overnight) then cut through your score lines completely.