Traditional Homemade Scottish Tablet Recipe

Homemade Scottish Tablet

The Spruce

Ratings (97)
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
1618 Calories
22g Fat
349g Carbs
17g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scottish Tablet is not as it sounds—something to write on. It is a sweet Scottish, fudge-like, extremely sugary candy. Scottish tablet contains sugar, butter, and condensed milk and as you can see in this recipe, is easy to make. Warning though—it is seriously moreish if you have a sweet tooth.

Traditional Scottish tablet ingredients
The Spruce


  • 1 pint/500 milliliters milk
  • 8 ounces/225 grams butter (chopped into pieces)
  • 4 pounds/1.8 kilograms sugar (super fine/caster)
  • 1 pound/450 grams condensed milk
  • Optional: flavorings as desired (please see note below)

Steps to Make It

For this recipe you will need a heavy-based, minimum 2 liter/4-pint saucepan but if you have a larger one I recommend using it as the Scottish tablet reaches a rolling boil and sometimes if you have the heat even a fraction too high, the mixture can swell up very quickly and boil over. A larger pan will make it safer. This recipe reaches very high temperatures and I recommend you do not make this with children around.

Butter a 12" x 4" or 7" square tin.

Butter a square tin for Scottish tablet
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In a large, deep pan saucepan (absolute 4 pint minimum but preferably larger; a stock pot works very well) heat the milk to a low simmer then add the butter. Stir until melted.

Heat milk and butter until melted
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Add the sugar and stir until all the sugar has dissolved. Raise the heat to high and bring the sugar to a hard boil for 5 minutes (the mixture should boil really fiercely which helps to reduce the liquid and color the mixture) stirring all the time to prevent the sugar from sticking and burning. If you have a thermometer take the temperature to 250 F (also known as hard ball stage in candy and toffee making).

Add sugar to milk and butter mixture using a candy thermometer
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Once the sugar is boiling, slowly add the condensed milk. Be careful; the sugar is at a very high temperature and may splatter. Stir well then lower the heat and simmer for 20 minutes. The mixture will bubble and resemble a moon crater, but don't be put off, keep cooking. The mixture will also start to slightly darken.

Add condensed milk to sugar until it's bubbling
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After 20 minutes or once the mixture is visibly thickened, remove the pan from the stove and beat the mixture vigorously for 5 to 10 minutes (you could use an electric mixer here as it will save your arm from aching.

Remove pan from heat and beat mixture
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Add any optional flavorings (see note below).

Add any flavorings to mixture
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Pour into the greased pan.

Pour mixture into greased pan
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When the tablet is cool, but still soft, cut into 1-inch squares; you can even put the pan in the freezer to make sure it is completely cold.

Cool and cut into 1-inch squares
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Wrap in greaseproof paper and store in an airtight tin.

Store Scottish tablet until ready to eat
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Tablet can be flavored as desired by simply adding a few drops flavoring; favorites include peppermint, whiskey, or vanilla.