- Lightly grease a baking tray (11 x 19 inches works well) with butter and set aside.
- Put the sugar and milk into a large, preferably heavy stainless steel saucepan (mixture will double in quantity as it heats).
- Stir together.
- Add the butter and condensed milk and stir again.
- Put pan on medium-high heat and bring mixture to the boil, this usually takes around 10 mins, stirring occasionally.
- Once mixture comes to the boil, reduce the heat until mixture is boiling gently.
- Continue to let it boil for around 20 – 30 minutes, still stirring occasionally.
- Remove saucepan from the heat and add vanilla essence and whisky syrup, beat the mixture vigorously for 4 – 5 minutes, or until the mixture starts to feel more ‘stiff’ and ‘gritty’ under the spoon.
- At this point the Tablet is ready to be poured into the baking tray you prepared at the beginning. Allow mixture to cool a little and then mark it off into bars, or squares with a sharp knife.
- Tablet is ready to eat when fully cooled.
To celebrate St Andrews day, we have come up with a wee whisky twist on the traditional tablet recipe.
- 1 kg Granulated Sugar
- 113g Unsalted Butter
- One 396g can of Condensed Milk
- 227ml of Milk
- 15 ml Natural Vanilla Essence
- 15 ml Whisky Syrup