The texture of Scottish Tablet is extremely important as it should have a bite to the exterior and if you follow a good Scottish Tablet Recipe it should dissolve when you push it against the roof of your mouth.So when you make Scottish Sweets make sure you do it right because no one likes a grainy Scottish Tablet!
In this blog, we will discuss why your Scottish Tablet may be grainy and remedies that your recipe may not have pointed out.
Why is my Scottish Tablet Grainy?
If your Scottish Tablet is grainy, it usually means you have done something wrong when following the steps of your Scottish Tablet Recipe. The best Scottish Tablet should be smooth and melt in your mouth. A grainy texture normally means that your sugar has melted too quickly. So ifyou’d prefer it to be a little smoother then it’s down to beating. Give it a little more elbow grease!
How do you avoid making grainy Scottish Tablet?
For the best Scottish Tablet that is smooth and delicious rather than thick and grainy, you need to let your tablet cool down for 2 or 3 minutes and then vigorously beat it for a good 5 minutes or until the shine disappears. Once you see the mixture thicken it should be ready to pour. However, pour too soon and your mixture may end up very grainy and that’s what you want to avoid.
We hoped you enjoyed our mini-blog on how to avoid making grainy Scottish Tablet. Leave us a comment below to let us know your thoughts.
FAQs
The best Scottish Tablet should be smooth and melt in your mouth. A grainy texture normally means that your sugar has melted too quickly.
Should a tablet be gritty? ›
She uses the higher fat content to inhibit over-crystallisation – tablet should be slightly sandy in texture, but stop short of grittiness.
What to do if a Scottish tablet doesn't set? ›
The most common reason for this is that you haven't taken your tablet to a high enough temperature when cooking it. The Scottish Tablet mixture needs to be not only boiling for a decent time (approx. 20 mins), it also needs to reach a very high temperature to ensure it will set.
Can I reboil a Scottish tablet? ›
If you pour it into the tin and it doesn't set, don't worry, just reboil for a little while longer (I've done this a few times) Also good with a bit of fresh ginger added at the beginning, flavours the tablet beautifully and leaves little exciting nuggets to bite into!
Does Scottish tablet go bad? ›
How long does Scottish Tablet Keep? Tablet is over 50% sugar and because sugar is a natural preservative, it means that if it is kept in an airtight tin and stored at room temperature, it can last for around 10 days. If you keep it in the fridge, however, it can keep for a few weeks!
How to fix grainy tablet fudge? ›
If your Scottish Tablet tastes sugary and grainy, or doesn't set, you can pop it back in the saucepan, melt it down slowly and boil it a little longer.
Is Scottish tablet fudge? ›
Some people will try to tell you that tablet is a form of fudge. However, proper tablet aficionados (and we have been doing a lot of sampling) will tell you that there is a clear difference in texture between tablet and fudge. Fudge tends to be softer, while tablet has a grainier and more brittle texture.
Can you put a Scottish tablet in the fridge to set? ›
Remove the pan from the heat leave to cool for 5 minutes, then beat until set. Pour into the tin and leave to set fully in the fridge for 2 or more hours.
How do you know if a tablet is good? ›
Key things to consider when deciding which tablet to buy are screen size, storage space, battery life and connectivity, as these factors will be affected by what you want to use it for.
Where do you store Scottish tablets? ›
Store Scottish tablet in an airtight container with pieces separated by wax paper or parchment paper. Keep it at room temperature for up to 10 days or store it in the refrigerator for 2 to 3 weeks. Scottish tablet may be frozen for up to 3 months. Wrap it in wax pepper, then wrap it in foil or plastic wrap.
Yes, Scottish tablet can be frozen to extend its shelf life. It is recommended to wrap individual pieces or place them in an airtight container before freezing.
Why is it called a Scottish tablet? ›
Tablet is occasionally referred to as Scottish or Scots tablet or as Swiss Milk tablet, since some people call condensed milk “Swiss Milk”. For most Scots, tablet is their favourite sweet, especially when home-made.
Why is my Scottish tablet soft? ›
If your tablet does not set up after sitting for 1 to 4 hours, you probably didn't boil it for long enough to reach soft-ball stage. Make sure that the mixture reaches 240°F/120°C.
What happens if a tablet is too soft? ›
However, if the tablet is too soft it could lead to quick disintegration, and it can easily chip or break during packaging and transport. Factors that could affect the hardness of tablets are: The speed of compression. The flow and air entrapment.
Can you over beat a tablet? ›
You want to beat it until it starts to thicken, but not too thick either. The good news is that you can't really over-beat tablet – even if it is thicker than you wanted, it'll still taste great, it just won't look as pretty and smooth on top.
Why is my tablet sugary? ›
You've cooked the Tablet too fast. One of the most important things about making Scottish Tablet is patience! If you try to cook your Tablet too fast your sugar won't dissolve. Tablet is over 50% sugar, so while you want to create tasty Scottish Sweets you need to give it time to melt and cook properly.
What is the difference between fudge and Scottish tablet? ›
Traditionally fudge is made with double or clotted cream, while tablet is made with condensed milk. After comparing tablet and fudge recipes, food journalist, Felicity Cloake suggests that the perfect recipe for tablet includes butter, sugar, a little salt, whole milk and condensed milk.
Why did my tablet go crumbly? ›
Answer: Some ingredients in supplements are hygroscopic, that is, they attract water. If sold as uncoated tablets and exposed to humidity, the tablets may become soft, crumbly, and fall apart.
