Scottish Tablet is a beloved classic, known for its rich, buttery flavor and uniquely crumbly texture. To those unfamiliar with this traditional treat, it might seem somewhere between penuche fudge and toffee in taste and appearance, yet its texture sets it apart. A staple at Scottish weddings, holidays, and family gatherings, tablet is a true delight—but it can be a bit tricky to master. Follow our tips, and you’ll have a perfectly sweet batch of this irresistible confection to share.

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Ingredients
Ingredient Amount
Granulated white sugar 4 1/2 cups
Whole milk 1 cup
Sweetened condensed milk 1 (14 oz) can
Salted butter 6 tablespoons
Preparation
Prepare the pan – Grease and line a 9”x13” pan (or adjust the size based on desired thickness).
Heat the base mixture – In a large microwave-safe bowl, combine sugar, whole milk, and butter. Heat in 30-second intervals, stirring each time, until the butter has melted and the sugar starts dissolving.
Bring to a boil – Transfer the mixture to a deep stockpot or saucepan over medium-high heat. Once the sugar has fully dissolved, pour in the condensed milk and reduce heat to medium. The mixture will expand rapidly, so use a deep pan.
Simmer to perfection – Once boiling, lower the heat and allow it to gently bubble for 15–20 minutes, stirring frequently to prevent burning. When the mixture thickens and takes on a caramel-like hue, it’s ready to remove from heat. A candy thermometer should read 240–248˚F, or you can test by dropping a bit into cool water—if it forms a soft ball, it’s done.
Enhance the flavor (Optional) – Stir in 1 teaspoon of vanilla extract or 1 tablespoon of whiskey for a twist.
Achieve the right texture – Use a hand mixer to beat the tablet for 8–10 minutes until it thickens slightly. This can also be done with a wooden spoon, though it requires more time. Stop mixing once the mixture holds trails when stirred.
Set and cut – Pour the mixture into the prepared pan without disturbing the surface. Gently tap the pan to spread it evenly. After 10 minutes, score the top with lines for easier cutting. Let it set completely for 2–4 hours (or overnight), then slice along the scored lines.
Enjoy this melt-in-your-mouth Scottish delight!