Tablet ( in Scots) is a medium-hard, sugary confection from

Scotland Scotland (, ) is a country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a border with England to the southeast and is otherwise surrounded by the Atlantic Ocean to the ...

. Tablet is usually made from

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

condensed milk Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condens ...

, and

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the p ...

and sometimes has nut pieces in it. Tablet differs from fudge in that it has a brittle, grainy texture, where fudge is much softer. Well-made tablet is a medium-hard confection, not as soft as fudge, but not as hard as hard

candy Candy, also called sweets (British English) or lollies (Australian English Australian English (AusE, AusEng, AuE, AuEng, en-AU) is the set of varieties of the English language native to Australia. It is the country's common language an ...

. Commercially available tablet often uses

fondant Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers. There are numerous varieties of fondant, with the most basic being poured fondant. Others inc ...

instead of the milk products. This produces a slightly less granular texture compared to the traditional home-made tablet, and is supposedly easier to prepare on a commercial scale.

History

According to ''The Scots Kitchen'' by

F. Marian McNeill Florence Marian McNeill, (26 March 1885 – 22 February 1973) was a Scottish folklorist, author, editor, suffragist and political activist. She is best known for writing ''The Silver Bough'' (not to be confused with '' The Golden Bough''), ...

, tablet is noted in '' The Household Book of Lady Grisell Baillie'' in the early 18th century. The traditional recipe uses just sugar and

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

. More modern recipes substitute condensed milk and butter for the cream, as cream has a tendency to burn when boiled.

Names

Tablet is sometimes referred to as ''Swiss Milk tablet'' (Swiss Milk being a term used by some for

)S.W.R.I. (1977). ''S.W.R.I. Jubilee Cookery Book''. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p180 or ''butter tablet''.

References

External links

Tablet recipe
Scottish confectionery {{Scotland-stub

History

Names

See also

References

External links