My brother wants a tablet recipe to bag up and sell at a fair… and so I have been tasked with giving him the best tablet recipe I know.
Hmmmmm… I used to have a good plain tablet recipe, but not sure where it is right now, possibly in the flat in Edinburgh. But never mind, I have an array of Sue Lawrence cook books here, and she is the most reliable recipe writer I know.
So, I give you White chocolate and cardamom tablet
Sue Lawrence instructs you to follow these instructions to the letter. I would urge you to do the same. There’s nothing worse than attempting to make tablet and ending up with soft goo. Or something that sets too hard and too quick and is impossible to cut into cute wee squares. OK, there are actually some things worse, but you know what I mean.
125g / 4 1/2 oz unsalted butter
1kg / 2 1/4 lb golden granulated sugar
300ml / 1/2 pint full fat milk
a pinch of salt
200ml / 7fl oz condensed milk (this is half a regular can)
100g/ 3 1/2 oz quality white chocolate, grated
7-8 cardamom pods, snipped open and seeds crushed (about 1tsp)
Butter a 23cm x 33cm Swiss-roll tin
- Place the butter in a large heavy based saucepan and melt slowly.
- Add the sugar, milk and salt and stir until the sugar is dissolved, still over a low-ish heat. Don’t be tempted to turn the heat too high, you don’t want it to boil before the sugar is dissolved.
- Bring to the boil and simmer over a fairly high heat for 8-10 minutes, stirring often, getting into all the corners.
- Add the condensed milk, chocolate and cardamom and simmer for 8-10 minutes over a medium high heat, stirring constantly. Turn off your phone, or if you don’t , ignore it if it rings.
- After 8 minutes, remove the pan from the heat and test the contents for readiness: it should be at the ‘soft ball’ stage which means that when you drop a little of the mixture into a cup of very cold water, it will form a soft ball that you can pick up between your fingers. If you are using a sugar thermometer, it should register 115C / 240F.
- Remove the mixture from the heat at once and beat with an electric beater (set at medium speed) for 4-5 minutes (or by hand for 10 minutes) until the mixture begins to stiffen a little and become ever so slightly grainy.
- Immediately pour it into the prepared tin and leave to cool.
- Mark the tablet into wee squares when it is almost cold.
- When it is completely cold, remove it from the tin and store in an airtight container or wrap in waxed paper.
I haven’t made this for years, but I love it. The white chocolate and cardamom isn’t overwhelming but adds a slight sophistication to this ultimate Scottish home made treat. Whoever saw a bag of tablet for sale that wasn’t ‘Homemade’?