Tablet (confectionery)

Tablet (confectionery)Main

Community hub

8 pages, 0 posts

0 subscribers

Recent from talks

Be the first to start a discussion here.

Recent from talks

Be the first to start a discussion here.

Contribute something

About hubMembersContent overviewUpdatesRules

Main reference articles

Tablet (confectionery)

View on Wikipedia

from Wikipedia

Tablet

Type	Confectionery
Place of origin	Scotland
Main ingredients	Butter, sugar, condensed milk
Media: Tablet

Tablet (taiblet in Scots^[1]^[2]^[3]) is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla and sometimes has nut pieces in it.^[2]^[4]

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 boiled sweets.

Commercially available tablet often uses fondant 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.^{[citation needed]}

History

[edit]

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.^[5] The traditional recipe uses just sugar and cream. More modern recipes substitute condensed milk and butter for the cream, as cream has a tendency to burn when boiled.

Names

[edit]

Tablet is sometimes referred to as Swiss Milk tablet (Swiss Milk being a term used by some for condensed milk)^[6]^[7]^[8] or butter tablet.

References

[edit]

^ Rennie, Susan (ed.). "Dictionary of the Scots Language (DSL)". Retrieved 27 May 2009.
^ ^a ^b Bell, John Joy (1903). Wee Macgreegor. pp. 8–9. ISBN 9780559576188. {{cite book}}: ISBN / Date incompatibility (help)
^ "Full text of "The household book of Lady Grisell Baillie, 1692-1733"". Retrieved 31 January 2016.
^ "Scottish Tablet Company". Retrieved 12 March 2011.
^ McNeill, F. Marian (1963). The Scots Kitchen (second ed.). London and Edinburgh: Morrison and Gibb Limited. p. 244.
^ S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p180
^ "Swiss Milk Tablet 1935". Bygone Dundee. 1 February 2011. Retrieved 5 June 2013.
^ "Tablet | VisitScotland Food and Drink". Eatscotland.visitscotland.com. Retrieved 5 June 2013.

External links

[edit]

Tablet recipe

v t e Scottish cuisine
Cereal	Brose Porridge Skirlie Sowans
Soups	Cock-a-leekie soup Cullen skink Hairst bree, or hodge-podge Partan bree Powsowdie Scotch broth
Meats	Balmoral chicken Black pudding (Stornoway black pudding) Chicken tikka masala Collops Forfar bridie Fried chicken Fruit pudding Full Scottish breakfast Guga Haggis Haggis pakora Killie pie King Rib Link sausage Lorne sausage, or square sausage Macon Mince and tatties Munchy box Popeseye steak Pottit heid and potted hough Red pudding Reestit mutton Scotch pie Steak pie Stovies White pudding
Fish and seafood	Arbroath smokie Cabbie claw Crappit heid Eyemouth pale Finnan haddie Fish and chips Kedgeree Kipper (Loch Fyne kipper) Rollmops Smoked salmon (Lochmuir)
Vegetables	Clapshot Kail Kailkenny Neeps and tatties Rumbledethumps
Fruit	Blaeberry Bramble Raspberry Rowan, and rowan jelly Strawberry Tayberry
Dairy	Bonchester cheese Caboc Crowdie Dunlop cheese Hatted kit Isle of Mull Cheddar Lanark Blue Shropshire Blue (orig. Inverness-shire Blue, Blue Stuart) Teviotdale cheese
Breads	Bannock Buttery, or rowie Deep-fried pizza Macaroni pie Morning roll Oatcake Pan loaf Plain loaf Soda bread (Farl) Tattie scone
Puddings, sweets, cakes, biscuits	Abernethy biscuit Barley sugar Berwick cockle Black bun Caramel shortbread Carrageen pudding Claggum, or clack Clootie dumpling Cranachan Deep-fried Mars bar Digestive biscuit Dundee cake Dundee marmalade (Keiller's marmalade) Edinburgh rock Empire biscuit Fatty cutties Festy cock Flapjack Fruit slice, or fly cemetery Fudge doughnut Hatted kit Hawick balls Heather honey Jethart snails Lucky tattie Macaroon Moffat toffee Pan drop (Scotch mint) Paris buns Scone (Girdle scone) Scottish crumpet Scottish pancake, or drop scone Selkirk bannock Shortbread Soor plooms Star rock Tablet Tunnock's caramel wafer Tunnock's teacake Tipsy laird
Drinks	Atholl brose Beer in Scotland (Scotch ale) Bouvrage Breakfast tea Drambuie Glayva Irn-Bru Red Kola Scotch whisky (Single malt Scotch)
Other articles: Barbara Gilmour Brochan Lom Fallaid Haggis hurling List of restaurants in Scotland Scotland Food & Drink (Scottish Food and Drink Fortnight) Scottish pork taboo Spurtle Wild haggis
Scotland portal Food portal Category: Scottish cuisine

Traditional British sweets

This confectionery-related article is a stub. You can help Wikipedia by adding missing information.

This Scotland-related article is a stub. You can help Wikipedia by adding missing information.

Revisions and contributors Edit on Wikipedia Read on Wikipedia

View on Grokipedia

from Grokipedia

Tablet (taiblet in Scots) is a traditional Scottish confectionery characterized by its medium-hard, crumbly texture and sweet, buttery flavor, typically made from sugar, butter, and condensed milk.^[1] Unlike smoother American fudge, tablet has a distinctive grainy consistency.^[1] The earliest documented reference to tablet appears in The Household Book of Lady Grisell Baillie from the early 18th century, where it was prepared simply with sugar and cream.^[1] Over time, the recipe evolved to incorporate condensed milk and butter, making it easier to achieve the desired consistency without burning, and it became a staple homemade treat in Scottish households.^[2] Common variations include flavors such as vanilla, whisky, ginger, or nuts, often enjoyed as an after-dinner sweet, with tea or coffee, or during celebrations like Burns Night.^[1] Tablet remains a beloved cultural icon in Scotland, symbolizing comfort and tradition, though its production has expanded commercially with shelf-stable versions using fondant for wider availability.^[2] Its brittle yet melt-in-the-mouth quality distinguishes it from related confections like toffee or praline.^[1]

Definition and Characteristics

Description

Tablet is a medium-hard, sugary confection native to Scotland, characterized by its brittle, grainy texture that distinguishes it from softer sweets like fudge.^[1] Typically formed into flat slabs or bars that are later cut into bite-sized pieces or cubes, it offers a rich, caramel-like indulgence that melts in the mouth despite its initial firmness.^[1]^[3] The name "tablet," also known as "taiblet" in Scots, originates from its flat, tablet-shaped form when prepared and portioned.^[3] As a traditional treat deeply embedded in Scottish culinary heritage, tablet is commonly made at home for family gatherings or sold at local markets and fairs, evoking nostalgia and hospitality across the region.^[4]^[5] Its grainy consistency arises from sugar crystallization, contributing to a short shelf life of about one to three weeks for homemade versions due to the absence of preservatives in traditional recipes.^[1]^[6]^[7]

Texture and Composition

Tablet, a traditional Scottish confection, exhibits a distinctive brittle and crystalline texture primarily resulting from the controlled crystallization of sugar during its preparation. This process involves boiling a sugar solution to the firm-ball to hard-ball stage (typically 245–250 °F or 118–121 °C) and then vigorously stirring or beating the mixture as it cools, which seeds and promotes the formation of numerous small sucrose crystals throughout the mass. The resulting structure is granular and crumbly, providing a satisfying snap when broken, in contrast to smoother, amorphous confections like fudge, where crystallization is minimized to achieve a creamy consistency.^[8]^[9] The composition of tablet is dominated by high sugar content, typically comprising granulated sucrose as the primary ingredient, which accounts for the majority of its hardness and structural integrity once crystallized. Butter contributes essential fats that impart a subtle creaminess and richness to the texture, preventing it from being overly austere despite the sugar's dominance. Milk solids, derived from full-fat milk and sweetened condensed milk, add body and a smooth undertone to the crystalline matrix, enhancing the overall mouthfeel without compromising the confection's firmness. This balance of ingredients—high in carbohydrates from sugar, with moderate fats and proteins from dairy—yields a product that is shelf-stable and resistant to melting at room temperature.^[4]^[9]^[10] Sensorially, tablet delivers an intensely sweet flavor profile inherent to its sugar base, paired with a melt-in-the-mouth quality where the fine crystals dissolve rapidly on the tongue, often leaving a lingering buttery aftertaste from the fat content. The texture provides a mild graininess that contrasts with its quick dissolution, offering a sensory experience that is both indulgent and texturally engaging.^[8]^[11]^[7] Variations in texture can arise from factors such as the rate of cooling post-stirring; slower cooling may result in larger sugar grains and a coarser bite, while rapid cooling encourages finer crystals for a smoother granularity, as seen in many commercial productions that employ controlled environments to achieve consistency. The degree of agitation during crystallization also influences grain size, with more vigorous beating producing smaller, more uniform crystals that contribute to the confection's signature crumbly yet not overly rough feel.^[9]^[4]

History

Origins in Scotland

The origins of tablet, a traditional Scottish confection, trace back to the early 18th century, with the earliest documented reference found in The Household Book of Lady Grisell Baillie (1692–1723). This record of household expenditures notes occasional purchases of "tablet for the bairns," referring to a sweet treat made for children using sugar and cream, prepared as part of domestic confectionery. In the pre-industrial context of Scotland, tablet was typically crafted in households with readily available local dairy products, such as cream and butter from regional farms, boiled together with imported sugar to form a crystalline sweet. Sugar imports from the Americas, particularly the West Indies, surged after the 17th century, enabling the establishment of refineries in ports like Glasgow and Leith by the late 1600s, which made refined sugar more accessible for home-based sweet-making.^[12] This confection emerged within broader Scottish traditions of boiled sweets, akin to those produced by "sweetie wives"—women who purchased bulk sugar and simmered it into various grainy treats sold at local markets, a practice that gained traction as sugar became cheaper post-1700. By the early 19th century, tablet appeared in Scottish household manuals as a straightforward, economical indulgence, solidifying its place in everyday culinary life before later adaptations like condensed milk versions.^[13]

19th and 20th Century Development

In the 19th century, the invention of sweetened condensed milk by American inventor Gail Borden in 1856 marked a significant advancement for tablet production, as it began replacing traditional cream in recipes. This substitution simplified preparation by reducing the need for fresh dairy that could curdle or spoil during cooking, while also extending shelf life through the milk's preserved, concentrated form.^[14]^[15] Tablet gained cultural prominence in early 20th-century Scottish literature, notably appearing in J.J. Bell's 1903 novel Wee Macgreegor, where the young protagonist expresses a desire for "taiblet," portraying it as an everyday treat cherished by children and families. This depiction helped popularize tablet beyond domestic kitchens, embedding it in the national imagination as a quintessential Scottish confection.^[3] By the mid-20th century, tablet recipes were further refined and documented in influential works like F. Marian McNeill's The Scots Kitchen, with its 1963 reprint of the 1929 original preserving the traditional formula of sugar and cream. Modern adaptations, however, incorporate butter and condensed milk for enhanced consistency and accessibility, bridging traditional methods with contemporary practices.^[15] The early 20th century also saw the rise of small-scale commercial producers in Scotland, such as McCowan's, which began producing tablet alongside other confections for distribution via local grocers and markets while preserving handmade techniques. These operations facilitated tablet's transition from home cooking to a marketable product without large-scale industrialization.

Preparation

Key Ingredients

The core ingredients in traditional Scottish tablet are white granulated sugar, sweetened condensed milk, and unsalted butter, which together create its characteristic crumbly yet creamy texture and intense sweetness. White sugar serves as the primary component, providing both the sweetness and the structural foundation through its crystallization during preparation; it typically comprises the bulk of the mixture in recipes, such as approximately 1 lb (454 g) for a standard batch.^[8]^[16] Sweetened condensed milk contributes creaminess and helps prevent excessive crystallization by introducing milk solids that bind the mixture, resulting in the confection's signature melt-in-the-mouth quality; a full can (about 397 g) is commonly used in traditional proportions to balance the sugar's intensity.^[6]^[16] Unsalted butter adds fat for smoothness, enhances flavor with its richness, and acts as an emulsifier to integrate the ingredients seamlessly; recipes often call for 2-4 oz (57-113 g) to achieve this without overpowering the other elements.^[8]^[11] In these traditional formulations, the approximate ratio of 1 lb sugar to 1 can condensed milk and 2-4 oz butter ensures a firm yet friable result, though some variations incorporate a small amount of full-fat milk (around 250 ml) for added liquidity and subtle dairy notes.^[6]^[17] Common substitutions include using cream or full milk in place of condensed milk, as seen in older recipes to mimic pre-condensed milk era methods, or margarine for butter in more economical versions, though these may alter the texture slightly by reducing creaminess.^[16]^[18]

Cooking and Crystallization Process

The preparation of tablet begins with the boiling stage, where the mixture of sugar, condensed milk, and butter is heated in a heavy-based pan over medium to high heat. The ingredients are stirred initially to dissolve the sugar completely, preventing premature crystallization, and then brought to a rolling boil until reaching the soft-ball stage at 235–240°F (113–116°C).^[15]^[19] This temperature is monitored using a candy thermometer for precision, or alternatively verified by the cold water test: a small amount of the syrup dropped into cold water forms a soft, pliable ball that flattens when removed from the water.^[19] At this stage, the syrup contains approximately 85% sugar and sufficient moisture to allow controlled crystallization later, while stirring occasionally during boiling helps avoid scorching the mixture at the pan's bottom.^[15]^[20] Once the desired temperature is achieved, the pan is removed from the heat to initiate the crystallization technique, which is crucial for tablet's signature grainy, crumbly texture. The hot syrup is poured onto a cool, greased surface such as a marble slab or baking tray to begin rapid cooling, and then beaten vigorously—either manually with a wooden spoon for about 10 minutes or using an electric mixer for a shorter time—until the mixture thickens to a pourable but opaque consistency.^[15] This agitation introduces nucleation sites that promote the formation of numerous small sugar crystals, rather than larger ones that would result in a smoother fudge-like product; the process transforms the supersaturated sugar solution into a matrix of fine crystals suspended in the fat and remaining syrup.^[20] Over-beating can lead to excessive grittiness, so the mixture is poured into a prepared tin just as it starts to hold its shape.^[15] Following pouring, the tablet is allowed to cool and set at room temperature for 1–2 hours, during which the crystals solidify further without additional intervention. After partial setting (about 20 minutes), the surface is scored into bite-sized pieces using a knife to facilitate clean breaking once fully hardened, typically overnight.^[15] This ambient cooling ensures even crystallization without introducing unwanted large crystals from rapid temperature shocks. Safety is paramount throughout, as the boiling syrup exceeds 230°F and can cause severe burns on contact; a deep pan minimizes boil-over risks, and protective gear like long sleeves is recommended, with any spills treated immediately with cool water rather than ice.^[15]^[21]

Varieties

Traditional Forms

The plain butter tablet embodies the simplest traditional form of this Scottish confectionery, crafted from a basic recipe consisting primarily of sugar, butter, and milk or cream, which imparts a distinctive pale yellow hue derived from the butter. This uncomplicated composition highlights the purity of its ingredients, boiled together and beaten to achieve the signature crumbly yet melt-in-the-mouth texture. Scottish Tablet Company notes that such foundational recipes trace back to early home preparations, emphasizing minimalism in flavor and form.^[2] A notable variant, the Swiss milk tablet, emerged as a common iteration in early 20th-century Scotland, distinguished by its use of sweetened condensed milk alongside sugar and butter to produce a richer, creamier profile while retaining the granular consistency. The inclusion of condensed milk, which became widely available following the establishment of production facilities in the late 19th century, allowed for easier home preparation and contributed to the variant's popularity in Scottish households. This form adheres closely to regional standards, avoiding any preservatives or artificial additives to maintain the authenticity of traditional Scottish home cooking.^[4]^[22] In terms of presentation, traditional tablet is typically poured into a greased or lined tin to set, then scored and cut into rectangular bars or squares approximately 1 to 2 inches in size for easy portioning. These pieces are commonly wrapped individually in wax paper, a practice that preserves freshness and facilitates sharing, as seen in longstanding Scottish confectionery customs. The grainy texture, resulting from the beating process, enhances the handheld appeal of these compact forms.^[9]^[16]

Flavored and Commercial Variations

Tablet, the traditional Scottish confectionery, has seen numerous flavored adaptations that incorporate additional ingredients to diversify its appeal while maintaining its signature crumbly texture. Common enhancements include stirring in vanilla extract immediately after the boiling stage to impart a subtle aromatic note without altering the crystallization process.^[9] Other popular additions involve incorporating chopped nuts, such as hazelnuts or walnuts, directly into the mixture before it sets, creating varieties like hazelnut tablet that add a crunchy contrast and nutty depth.^[23] Coconut is another frequent inclusion, where shredded coconut is folded in post-boiling to introduce a tropical sweetness and chewy elements.^[24] Commercial producers have further expanded tablet's variations through innovative flavor profiles and production tweaks. Companies like the Kilted Fudge Company offer a range of options, including chocolate-infused tablet, salted caramel, whisky, Irish cream, and maple walnut, all handmade in small batches to preserve authenticity while broadening market appeal.^[23] Similarly, the Scottish Tablet Company specializes in malt whisky-infused tablet using local distilleries like Springbank and Glen Scotia, alongside Irish cream and caramel flavors, emphasizing preservative-free, small-batch manufacturing.^[25] These adaptations often build on the base recipe of sugar and condensed milk but introduce liquid essences or infusions during cooling for consistent flavor distribution.^[25] Modern commercial innovations include chocolate-coated tablet, where pieces are dipped in dark chocolate and sometimes dusted with cocoa for an indulgent twist, as produced by artisans like Ochil Fudge in collaboration with chocolatiers.^[26] Low-sugar alternatives remain limited but are emerging through the use of artificial sweeteners in select handmade lines, catering to health-conscious consumers without compromising the confection's granular structure.^[27] Some producers employ fondant bases instead of traditional milk products to achieve a smoother, less granular texture suitable for mass production and enhanced shelf stability.^[2] In terms of packaging and availability, commercial tablet is widely distributed as pre-portioned bars in supermarkets like Aldi across Scotland, contrasting with the larger handmade slabs sold at local markets or online by specialty makers.^[28] This shift to convenient, wrapped formats has made flavored tablet accessible beyond regional fairs, with brands like Mrs Tilly's offering gift boxes and mixed tablet-fudge assortments for broader retail presence.^[29]

Cultural Role

Significance in Scottish Traditions

Tablet occupies a prominent role in Scottish social customs, especially during key holidays like Hogmanay, the Scottish New Year's Eve celebration, where it serves as a staple sweet often shared among family and friends to mark the occasion.^[4] It is also a traditional dessert for Burns Night on January 25, honoring poet Robert Burns, where its crumbly texture and rich flavor complement the festive supper of haggis, whisky, and poetry recitals.^[30] Frequently gifted in small batches or served alongside afternoon tea, tablet embodies hospitality and communal warmth during these gatherings.^[4] The making of tablet remains a deeply rooted homemade tradition in Scottish families, with recipes handed down across generations as a hands-on activity that fosters bonding and preserves culinary heritage.^[6] This practice highlights Scottish values of thrift and simplicity, relying on everyday pantry items like sugar, milk, and butter to create an indulgent treat without extravagance.^[31] In Scottish cultural depictions, tablet is portrayed as a quintessential comfort food, evoking nostalgia and strengthening a shared sense of national identity.^[31] Its unpretentious appeal underscores themes of home and resilience, making it a symbol of Scotland's enduring domestic traditions. Commercially, tablet is a fixture at Scottish markets and events, where vendors offer it as an accessible emblem of regional pride and local craftsmanship.^[32]^[33] This presence reinforces its status as a beloved icon of Scottish culture, drawing both locals and visitors to partake in the tradition.

Presence Beyond Scotland

Scottish tablet, originating from the traditional recipe of sugar, condensed milk, and butter, has spread internationally primarily through Scottish emigration during the 19th and 20th centuries. Scottish emigrants carried the confectionery to regions with significant diaspora communities, such as North America and Australia, where it became available in ethnic specialty stores catering to Scottish heritage. For instance, in Australia, producers in New South Wales and Tasmania have adopted the traditional method to create handmade versions sold locally as a nod to Scottish roots.^[34]^[35] In the United States, Scottish tablet is produced and distributed by companies like Sweet Caledonia, LLC, which emphasizes its firmer texture compared to American fudge while maintaining the classic buttery, crumbly profile. Similarly, in Canada, the confectionery has gained traction, with firms like Mrs. Tilly's Confectionery expanding their market presence starting in the mid-2010s to meet demand in specialty outlets. Adaptations abroad include hybrids such as "Scottish fudge," which blends tablet's grainy consistency with smoother American-style fudge, and versions incorporating local ingredients like maple syrup in Canadian recipes for a regional twist.^[36]^[37]^[38]^[39] Tourism has further boosted tablet's global popularity, positioning it as a quintessential Scottish souvenir available in visitor centers and airports across Scotland. Travelers often purchase vacuum-sealed packages of tablet for easy transport, contributing to its appeal as an edible memento of Scottish culture. This trend aligns with Scottish food exports, which peaked at a record £8.1 billion in 2022 and were valued at £7.1 billion in 2024, including confectionery items like tablet shipped to international markets.^[40]^[41]^[42] Today, the current market for Scottish tablet extends through online sales platforms and specialty shops worldwide, facilitating access for diaspora communities and enthusiasts. Producers continue to export from Scotland, with companies leveraging e-commerce to reach consumers in North America, Australia, and beyond, sustaining the confectionery's presence outside its homeland.^[37]

History

Media collections

Tablet (confectionery)

Recent from talks

Recent from talks

Contribute something

Contribute something

Media Pages

Timelines

Articles

Notes collections

Notes

Notes

Days in Chronicle

Tablet (confectionery)

History

Names

See also

References

External links