Tablet (confectionery)
| File:Butter tablet.JPG | |
| Type | Confectionery |
|---|---|
| Place of origin | Scotland |
| Main ingredients | Butter, sugar, condensed milk |
| |
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 | edit source]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 | edit source]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.
See also
[edit | edit source]References
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- ^ S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p180
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External links
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