SCOTTISH WHISKY TABLET (FUDGE)
I use this when I have foreign guests. This is a traditional Scottish Sweet with a adult twist. I get lots of compliments as it just melts in the mouth.
Provided by C-J from the UK
Categories Candy
Time 32m
Yield 100 serving(s)
Number Of Ingredients 5
Steps:
- On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved.
- It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved.
- When the sugar has disolved add the whisky.
- Bring to Boil until the temperature reaches soft-ball stage (240º F or 115º C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape.
- When the mixture has reached the correct temperature take the pan off the heat.
- Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler.
- Pour into a Swiss roll tray.
- Leave to cool.
- When part set mark into bite size portions.
- Continue to leave the mixture until it is cold and set completely.
- Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself).
Nutrition Facts : Calories 49, Fat 1.1, SaturatedFat 0.7, Cholesterol 3.1, Sodium 10.8, Carbohydrate 9.6, Sugar 9.2, Protein 0.2
SCOTTISH TABLET
This is our family's recipe for tablet.
Provided by Heather Feather
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 6h30m
Yield 16
Number Of Ingredients 6
Steps:
- Butter a 10x15 inch jellyroll pan, and set aside.
- Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 70.1 g, Cholesterol 16 mg, Fat 5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 31.7 mg, Sugar 70 g
SCOTTISH TABLET
A very traditional sweet candy/fudge from Scotland, kids love it, however be warned it is very sweet!!!
Provided by fehchristiemsn.com
Categories Candy
Time 1h
Yield 24 squares, 24 serving(s)
Number Of Ingredients 4
Steps:
- 1. Melt Butter (blend well) add condensed milk and milk.
- 2. Stir till boiling.
- 3. Reduce heat to high simmer and stir for 45 minutes (seat,book and coffee are optional).
- 4. Remove from heat, beat with wooden spoon at least 50 times (plate test small ball, if sets it is ready).
- 5. Pour tablet on cookie tray score top allow to set and then chill before breaking.
- 6. Store in airtight container (if you can).
Nutrition Facts : Calories 237.8, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.3, Sodium 51.2, Carbohydrate 47.5, Sugar 47, Protein 1.8
SCOTTISH TABLET
Make this Scottish tablet as a sweet treat for family and friends - it makes a lovely gift. Tablet is similar to fudge, but with a more crumbly texture.
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 20-25 pieces
Number Of Ingredients 3
Steps:
- Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
- Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
- Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
- To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.
Nutrition Facts : Calories 133 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
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