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

confection Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categorie ...

from

Scotland Scotland (, ) is a Countries of the United Kingdom, country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a Anglo-Scottish border, border with England to the southeast ...

. Tablet is usually made from sugar, condensed milk, 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 condimen ...

, 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 Fudge is a type of confection that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline can ...

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. 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 in ...

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, 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 condensed milk)S.W.R.I. (1977). ''S.W.R.I. Jubilee Cookery Book''. Edinburgh:

Scottish Women's Rural Institutes The Scottish Women's Institutes (SWI), informally called ''"the Rural"'', is a registered charity which promotes the preservation of Scotland's traditions and rural heritage, particularly in the sphere of household activities. It does so by means ...

; 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