Tablet From Scotland Recipes

Steps:

• 1. Butter your pan, I use a 11x19 jelly roll pan, and it is the recommended side, you can use smaller or two pans but make sure they are well buttered and on a heat resistant surface. Have a heavy wooden spoon ready. Have a glass of water to test for soft ball stage or use thermometer. Once I get everything in the pot I take a small spoon of the ingredients and put on a saucer so I can keep an eye on color as it forms.
• 2. Using a heavy bottomed saucepan slowly melt the milk and margarine together. Don't allow to boil. When the margarine has melted add the sugar and bring to the boil while stirring occasionally. Use a wooden spoon.
• 3. When the sugar mixture has reached boiling point stir in the entire can of sweetened condensed milk and return to the boil stirring all the time.
• 4. Cook on a rolling boil for 18-20 minutes stirring all of the time - please don't walk away from your pot as it will boil over and burn. It should be at the soft ball stage.
• 5. At the end of your 20 minutes take the pan from the heat and beat vigorously with your wooden spoon for about five minutes. Try to mix in some of the crystallized mixture that has formed on the side of the pan; what we're trying to do is to get the mixture to form large enough crystals that it will set, but small enough crystals that it will still pour. Once you feel the spoon stirring slightly grittily on the base of the pan, and the mixture being slightly stiffer, it's ready to pour.
• 6. The above is much harder to explain than to do; you'll know it when you feel the change. Of course, let it set too long or too fast, and you'll end up with a trayful of gritty lumps looking alarmingly similar to a cat box.
• 7. Quickly pour into your buttered pan (I use a 11x19 jelly roll pan, don't want big hunks of this) and allow to cool enough so that you can score the surface with a sharp knife into little bite sized pieces ( I make pieces about 1″ square). Make sure your pan is on a heat resistant surface.
• 8. Allow to cool completely before turning out your tin and breaking into pieces. Hide in a tin - I don't mean from everyone else in the house I mean from you - this stuff is seriously addictive .................. ask me how I know this??
• 9. Notes: PLEASE BE CAUTIOUS, this is a great pot of boiling hot sugar that can spatter and create great burns, do not have children present. Also please note you can flavor your tablet with vanilla sugar using a vanilla bean in the sugar for about a week before making the tablet. You can also use any other flavorings or a bit of whisky, or nuts, just add after cooked and right before beating.

Steps:

• Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
• Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
• Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
• Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

Steps:

• Grease and line a baking sheet with parchment paper.
• Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".

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.

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.