Scottish Butter Tablet

Scottish Butter Tablet

Lizzie Mac 0

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


6 h 35 m servings 532 cals
Serving size has been adjusted!

Original recipe yields 12 servings



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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 20 Ratings


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 cook...

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.

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...

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 steal...

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 ...

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 co...

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...

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. Thi...

A good Tablet recipe. That's a bit more milk that I would use, but it just means boiling it a bit longer. I'd suggest 1/2 to 3/4 of a cup of milk--just enough to "damp" the sugar before adding t...