Scottish Butter Tablet Recipe -
Scottish Butter Tablet Recipe
  • READY IN 6+ hrs

Scottish Butter Tablet

Recipe by  

"This is an amazingly good traditional Scottish confection, like a dulce de leche fudge."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    6 hrs 35 mins


  1. Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
  2. Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
  3. Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy.
  4. Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2007

i changed a few things in this recipe and it turned out perfect!! i dont have a candy thermometer so i cooked the mixture for about 35 min instead. i also whisked it with a hand whisk while cooking instead of spoon.then when i removed it i used an electric blender and beat it for about 2-3 min.... it set perfectly!!!! i hope these tips help !!

Most Helpful Critical Review
Feb 24, 2007

I am an experienced candy-maker, and I followed the recipe exactly but the candy did not set and now I have a big pan of sweet mush. Will not be attempting this again.


20 Ratings

Nov 22, 2007

This recipe made fantastic tablet the first time round (followed instructions but cooked for 30mins and used the cream rather than milk). Second time round it didnt set but I didnt stir it until cooled and used milk... so the secret is not to cut corners!

Oct 17, 2007

I also found I had to boil for longer than 20mins, 28 / 30 and then beat for approx 5mins before getting the 'grit'. Hubby says its the best tablet i've made and my granddaughter is still stealing it from the tub. I was tryin out recipes for my sisters wedding, she's a scot getting married in England and wants to give a small piece as a favour. This is the one that reminds us of being kids and the one we're going to use. thanks

Aug 10, 2011

Absolutely delicious! A good friend of mine from Scotland brought some of her mom's tablet back to the US, and this is totally on par with her mom's. I didn't have a candy thermometer, so I just cooked the mixture for 40 minutes while stirring with a wooden spoon. Then I cooled the mixture while stirring with a whisk for 5 minutes. I didn't wait until the mixture began to feel grainy. I just stopped whisking once it reached the consistency of brownie batter. It set perfectly and has a smooth, glossy finish and a knife literally glides through the firm tablet just like butter. The texture is smooth and velvety, and absolutely to die for! I used whole milk, as I didn't have cream. I also didn't have unsalted butter, so I used regular, lightly salted butter and omitted the salt in the recipe. Perfect!

Sep 19, 2011

Having made this recipe a few times, I've finally figured out the best way to make this... ADD 2T LIGHT CORN SYRUP. I've compared this recipe to similar SBT recipes and i think adding in the corn syrup is key to preventing sugar crystalization. Here's what i do: in a 5qt pot add all the ingredients + 2T corn syrup and set to medium. Let dissolve/melt together before stirring constantly, around 170 degrees, then start stirring constantly with a wooden spoon. Once it comes to a boil, reduce to medium low heat (as I'm impatient) and constantly stir until closer to 240 degrees. Turn off + remove from heat; instead of beating vigorously by hand, i plugged in my hand mixer and beat on low for 3min (temperature wise it was around 210 after 3min.) With my foil lined with Pam sheet pan, I poured the whole mixture + scrapped the sides. The mixture setup perfectly and had a smoother texture...vs the gritty texture I've experienced in the past. So delicious... Enjoy!

May 18, 2009

Great taste o Scotland. Boil a little longer though and use a 'spurtle' to mix 'like a wooden spoon without the spoon end' or use the Handle of the spoon. Don't use a metal whisk. P.S Dont eat too much you will get sick.

Aug 29, 2008

I used a candy thermometer & it took forever to reach 235-240° almost 40 mins. Used another's suggestion with using wisk while on the stove and hand mixer afterwards, which worked well. This tastes a lot like the sugary (a little grainy) Canadian Maple candy. It was good, my husband LOVES it.


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  • Calories
  • 532 kcal
  • 27%
  • Carbohydrates
  • 93.4 g
  • 30%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 17.9 g
  • 27%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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