Coinneach MacLeod

Vanilla Tablet

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Preparation info
    • Difficulty

      Easy

Appears in
The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands
The Hebridean Baker

By Coinneach MacLeod

Published 2021

  • About

Scottish tablet is not as soft as fudge, nor is it as hard as toffee. It has a unique and delicious crumbly texture all of its own. The first recipe was discovered in The Household Book of Lady Grisell Baillie (1692–1733), and it is still made in kitchens throughout Scotland every week.

Ingredients

  • 450 g granulated sugar
  • 250 ml milk
  • 1 ta

Method

Grease well a baking tin with a low lip.

Place the sugar, milk and golden syrup into a pan. Now warm over a gentle heat and stir occasionally until all the sugar is dissolved. Once dissolved, add the butter and allow to melt.

Bring the mix slowly to boiling point. Now increase the heat and stir continuously while the mixture boils until it has reached soft-ball stage at 120°C.</