Try this traditional scottish tablet recipe and you'll be hooked! Scottish tablet is a delicious fudge-like sweet (candy), that's irresistible if you have a sweet -tooth. Turns sour foods to sweet! Try lemons, limes, grapefruit, and strawberries! 10 dissolvable tablets per packet. Coat all of your taste buds for the best results! per. Scottish tablet, a sweet candy that originates from Scotland that resembles fudge, only requires 4 ingredients and is easy to prepare.
Updated 20 February Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus. Post your recipe and get notifications when other cooks review and add photos to it. If you get black streaks, you've burnt it. At this point, it should start sticking to the wooden spoon. Don't be alarmed if you see little crazed patterns appearing on the surface as the tablet cools.
Tablet sweet - Dich
I did, but after a few minutes had crumbly mix which I then had to press into tin pronto. Commercially available tablet often uses fondant instead of the milk products. I'd like to add that the goo on the spoon is very tasty, but be advised that it keeps its heat inside the glob. Pin It on Pinterest. This recipe is so high in calories that you'd be wasting your time trying to save any by spoiling the taste.
Not So Humble Pie melts the butter first before adding it to the mixture, which seems unnecessary — just do it in the pan. See our how to section Any recipe that calls for a kilo of caster sugar is not for the merely sweet of tooth: Sugar is the foundation of a good tablet. Allow to cool for 30mins, even in the freezer. Can't kick the sugar habit? See how to make bark candy topped with sweet and salty snacks. Followed the recipe to the letter and it worked perfectly. This website is made by BBC Worldwide. Everyday Freezable Batch cooking Cheap eats Leftovers see more Netzwelt mahjong
21 Questions 2 Tips 1. This page was last edited on 2 July , at The most complicated method comes from Not So Humble Pie, who cites problems with crystallisation for her caution — she washes down the side of the pot obsessively standard practice for a smooth texture in confectionery and calls for constant stirring a tricky combination with only two hands. Lawrence suggests using golden sugar, which helps with the caramelised flavour. A similar sweet, often with nuts or raisins added, is known as kiri aluwa or "milk toffee" in Sri Lanka. Before the water reaches the boil, add and thoroughly disolve the sugar.