recipes on how to make tablet?

Answer 1

Scottish Tablet Recipe
- (also called Scottish Toffee) - Keep your dentist in business! But well worth it:

Tablet Ingredients:


1 teacup of milk
Large tin of condensed milk
900g of sugar
100g of butter .




Tablet Cooking Directions:


1. Melt the butter and sugar. Add the condensed milk and the teacup of milk.


2. Stir and turn up the heat and keep stirring until it reaches boiling point.


3. Turn the heat down low and stir for 45 minutes (chair and book optional!)





4. Remove from the heat and beat 60 times with a wooden spoon. Put a wee bit on a plate and if it sets then it's ready to be put onto the shallow trays.


5. Score the tablet surface marking into squares and allow to set and get cold.


6. Best washed down with Irn Bru!

Answer 2

Tablet Recipe

Answer 3

You may be boiling it a little too long.... Try this recipe.. 4 tablespoons milk 2 ounces butter 1 pound granulated sugar 2 teaspoons golden syrup 1 small tin of condensed milk vanilla can be added as a flavouring, optional Grease a 20 cm (8 inch) square tin. Put milk and butter into a heavy pan and heat until the butter melts. Add sugar and syrup and let them dissolve slowly. Add condensed milk, stirring all the time and bring to the boil. Boil until 120 degrees centigrade is reached. ( Test it in a dish of cold water: put a little bit in the cold water and roll in your fingers, it should feel a bit like putty when ready) Beat in chosen flavourings if desired, until thick and granular, then pour into greased tin. When almost set, mark into squares or bars. When cold, cut up and wrap in waxed paper. You can vary this recipe to your taste. Flavourings can include: half a teaspoon of vanilla essence; 100 grams (4 oz) finely chopped walnuts; 2 teaspoons cocoa; 50 grams (2 oz) chopped crystalised ginger; 2 tablespoons coffee essence; few drips peppermint essence; finely grated rind of one lemon or orange.

Answer 4

SCOTTISH TABLET

1 kg sugar
1 large tin of condensed milk
100 g of unsalted butter
100 ml milk
100 ml water
2 drops vanilla essence (if required)


You will need a large bowl (microwave safe), large heavy based pot (not non-stick), wooden spoon (for all the stirring), and a greased baking tray.
In a large microwave safe bowl, melt sugar, milk, water and butter in the microwave (high power) for approximately 10 mins (until the sugar has completly dissolved).

Check and stir every few minutes. Do not allow the mixture to overflow. Transfer mixture to a heavy-based pot (not non-stick).

Bring back to a boil over medium heat, stirring all the time for approximately another 10 minutes. Be careful not to allow the mixture to overflow.

Take off heat if required. Add tin of condensed milk (lower the heat a little), stirring again until the mixture goes from light to dark brown, approximately 10 minutes again. Add vanilla essence if required.

To test if the mixture is ready, drop a little into a cup of cold water; if it forms a little hard ball it is ready. If not, keep stirring and checking aforementioned until it does.

When mixture is ready, remove from heat and beat for 5 minutes, until all the bubbles are gone. Pour mixture into a greased baking tray and wait to set and cool.

Mark into squares when setting. You should see the mixture 'crystallizing'.

Eat when completely cold and set.

Be very careful making this recipe - do not allow the mixture to boil over the bowl or pot and watch out for splashes.

Answer 5

Buy the book -
On the 18 October 2007 Ma Broon published a collection of her favourite Scottish recipes and family recipes.

Answer 6

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Answer 7

Basic.
2lb. caster sugar 3 cups cream flavouring

Disolve the sugar in the cream over a slow heat,stirring constantly,then stir 'tll boiling.Boil rapidly for about 10 minutes to the "soft ball" stage,remove from stove.Stir in flavouring to taste.Lower the pan into a bowl of cold water.Stir rapidly with a wooden spoon until the syrup shows signs of thickening
round the edges.Keep stirring until the mixture turns slightly
granular,then pour onto a buttered slab or into a buttered tin.
Cut into bars 5 inches long and 1 1/2 inches wide.When quite
cold wrap each bar in waxed paper.
Long process but well worth it!

Answer 8

do as the recipes above they are good but have a cup with water on the side to drop a bit of the boiled mix in it when it solidify straightaway its good to came out the eat

Answer 9

Well done to the lady above-perfect!