Scottish Tablet | Traditional Scottish Cuisine | World Food Story (2024)
Scottish Tablet or ‘Taiblet’, in Scots, is a traditional Scottish confection made from sugar, butter and condensed milk. It can also be found under the name of the ‘Swiss Milk tablet’ since condensed milk is sometimes called Swiss Milk.
Usually, it is flavoured with vanilla, and sometimes whiskey and nut pieces. However, whatever that goes into it, the tablet is a sugar bomb.
It is not officially known from where Scottish Tablet originates. However, the first record of it dates back to the early 18th century from The Household Book of Lady Grisell Baillie. As is the case with other recipes in old cookbooks, this one is quite modest. It consisted only of sugar and cream.
It is sometimes mistakenly considered that Tablet is some kind of fudge. However, there are significant differences in the texture and ingredients. Unlike fudge which is much softer, Tablet has grainier and brittle texture.
A very similar to Tablet are Sucre à la crème from Quebeck, Borstplaat from the Netherlands and Barfi from India.
Scottish tablet is a centuries old recipe, and has stood the test of time due to its simple and inexpensive ingredients. Historians believe that the first tablet recipe was published in the 1700, although at this time, tablet was made with sugar and cream!
Tablet (taiblet in Scots) is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla and sometimes has nut pieces in it.
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.
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