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Butter tablet

7 replies

alana39 · 19/01/2012 13:07

DCs want to make my dad some fudge for his birthday but I only have recipes for softish vanilla fudge and he likes tablet - does anyone have a recipe please?

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Red2011 · 19/01/2012 13:19

Unfortunately not - I have a recipe for salted caramel which is delicious, though! :)
Have you tried googling it? I think there is something similar called 'Scottish Tablet'.

alana39 · 19/01/2012 13:32

Ooh how do you make salted caramel, I love that?

OP posts:
AgentProvocateur · 19/01/2012 13:39

I do, but I'm about to go out. I'll dig it out later and post it. I hope you've got strong arms - there's a lot of stirring/beating.

alana39 · 19/01/2012 13:42

Thank you, will start warming up now!

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AgentProvocateur · 19/01/2012 13:43

In fact, I knew exactly where it was so:

4 cups sugar
1 cup milk
2 tablespoons syrup
1 oz butter
1/2 teaspoon vanilla extract
2lbs sugar
1 tin condensed milk.

Boil for 15-20 mins (in a big pan - it bubbles up) then beat till smooth and a piece dropped in cold water goes into a ball.

Then start saving up for your dentists bill. Wink

Red2011 · 19/01/2012 16:19

Salted caramel:
150g caster sugar
150g light muscovado sugar
100g unsalted butter*
200ml double cream
3 tablespoons golden syrup
1 teaspoon** sea salt flakes/crystals

Grease a 15-17cm square tin with sunflower oil.
Place caster sugar in a deep pan with 2 tablespoons of cold water. Put over medium heat until the sugar has dissolved, then bring to the boil and continue to cook until the sugar has turned a dark amber/caramel colour.
Remove from heat, add the remaining ingredients and stir until smooth.

Return the pan to the heat and bring back to the boil. Continue to cook until it reaches 130C/250F on a sugar thermometer.
Remove from the heat, leave to stand for 30 seconds then pour into the greased tin and leave until cold before turning out of tin and braking into pieces.
This keeps for about 5 days in an airtight box. In the fridge it keeps about a week (if you don't eat it all!) for around a week, shaken in cornflour and kept in a sealed plastic bag.

*I used salted butter - it was fine
**I sprinkled the salt on the surface of the toffee once I had poured it into the tin.

alana39 · 20/01/2012 08:21

Thanks Agent and Red, teeth hurting just reading those!

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