How long does tablet take to set

I make russian fudge quite often, which i find to be somewhere in between tablet and soft fudge, but wanted to try a proper crumbly butter tablet. Sadly this did not go well for me!! I suspect I overbeat it at the end as it seemed to seize and very suddenly became granular in the pan.

I tried to tip it into the tray, but it had already solidified too much and was too crumbly to press together, so i just ended up with cooked sugar! As i have seen replies to comments above asking these questions: I did fully dissolve the sugar at the start; I brought it to the boil and turned it down to a simmer, stirring constantly until it changed to a caramel colour; I did use a sugar thermometer to check the temp after the colour had changed; i beat it with a wooden spoon, it began to thicken slightly then very suddenly solidified after perhaps seconds of beating.

It can definitely be temperamental for sure. There are a couple of reasons it could have done this. Firstly it may be that the sugar was dissolved too quickly in the beginning, which can lead to this happening sometimes.

Secondly, it could be like you say, because of the beating part. Sometimes it can be best to leave for a couple of minutes before you start beating, and make sure to only do so until it starts to slightly thicken and no more.

Fingers crossed you may have better luck with another batch! We do usually try to save the batch by putting it on a low heat and letting it all dissolve again and then basically start the process again, bringing it to the boil, simmering, and then beating before pouring.

All usually for a bit less time. Worked really well! A sugar thermometer is essential though! I will definitely be trying this soon! I grew up thinking this is what fudge should taste like, and have never found anything like it when visiting a confectionery.

I have not had it in years. It brings back many memories. I still today will not eat ordinary fudge. Thank you so much for sharing. I have been making tablet for over 60 years.

I always add 2 tblsp. Works great. Thankyou for this recipe very similar to the one my mother taught me to make as a child. She was born in Scotland they came to NZ when she was 14 and we even have the address they lived at. We are going for a visit when lockdown hopefully ends.

Sadly we have had to put the visit off. This recipe brings back many memories. Many thanks. Fingers crossed for a visit soon. I discovered it on a tea tray at a hotel on Orkney. I was by myself and it felt quite naughty and exciting to taste it before the rest of the group even knew it existed.

You can usually keep it for days after baking it without freezing it because of the high sugar content, again in a sealed, dry container of some sort. Save my name, email, and website in this browser for the next time I comment. Share Tweet Pin it Share Email.

Prep Time 5 minutes. Cook Time 45 minutes. Total Time 50 minutes. Ingredients g granulated white sugar 4. Yes, that much sugar! Instructions Slowly dissolve the sugar, milk, and butter until it's smooth. This can be done in a pot on the stove but it's also easy to do in the microwave and lowers the risk of burning. Put in a microwave-safe bowl and blast for 90 seconds at a time on a low or defrost setting.

It'll take approximately 6 times in the microwave for it to melt into a smooth mixture. Most families in Scotland will have a relative who used to make Tablet and it is always the very essence of nostalgic dreams.

Even then things can go awfully wrong……. Now whilst you may well end up with some sort form sugary treat at the end it is very unlikely to be considered to be a great Scottish Tablet. The reality is to make proper Scottish Tablet you really need at least an hour and a half. A great Scottish Tablet really does take time and that is because all the flavour and the texture comes from slow deliberate cooking. The slow cooking properly breaks down the sugar crystals to allow the tablet to melt in your mouth as well as ensuring it has both the colour and taste that only the slow caramelisation of the sugar can bring.

Even after the initial hour and a half you will need to restrain yourself and all the family, neighbours and anyone walking by who catches the sweet aroma! Once you get to grips with making Scottish Tablet we promise you that this really will be the hardest part of the entire process! Lots of people start off making fudge and graduate to tablet and we always say if you can make Scottish Tablet then fudge is an absolute doddle.

The basic ingredients for making traditional Scottish Tablet are really simple and the list is short. All you need is Sugar, Milk and Butter. Whether you use Condensed Milk or not the ingredients remain the same. Afterall good quality Condensed Milk only has two ingredients which are Milk and Sugar.

Using condensed milk in the recipe theoretically lowers the risk of the mixture burning and allows you to make it just a little less time. Some Scottish Tablet fundamentalists reckon the use of condensed milk is cheating…others just think its progress. The long handled spoon will help not only keep your hands away from the intense heat and perhaps save you from the occasional splash but it also stops the spoon from slipping into the depths of boiling tablet.

The candy or sugar thermometer is completely optional. The more you make confectionery the easier it is to judge just how long you want your rolling boil to last. Alternatively if you are a novice then a thermometer works a treat!

Start testing at this point: once it reaches C, it's done. Alternatively, dribble some of the mixture on to a cold saucer. Leave for a couple of minutes, then push it with your finger; if it sets, it's done.

Take off the heat, add any flavourings, if using, and beat vigorously with a wooden spoon or electric beaters until thickened but still pourable about 10 minutes if done manually, less with beaters. Pour into the prepared tin and leave to set, scoring squares after about 20 minutes. It is best left out to dry slightly overnight. Tablet: sandy manna from heaven, fudge gone wrong or the kind of evil that needs eliminating from the Scottish diet?

Has anyone had any success in incorporating it into a dessert — and will anyone speak up in favour of evaporated milk? How to make the perfect tablet. Can't kick the sugar habit? Indulge your sweet tooth with tablet, fudge's grainy Scottish cousin — the perfect recipe requires a kilo of the stuff.

Felicity Cloake's perfect tablet. Photographs: Felicity Cloake for the Guardian. Topics British food and drink How to cook the perfect Prep time: 25 mins. Total time: 35 mins, plus setting. Scottish tablet Recipe by Tamsin Burnett-Hall. It has a denser and grainier texture than creamy English fudge. Makes: 60 squares. Rate this recipe. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail.

In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking.