Copperpot Clotted Cream Butter Fudge - 150g

Product Information

Once you have melted the first lot of ingredients together in the microwave add it to the pan with the condensed milk.

Moving from New Zealand to Scotland and having lived in the United States for a while means I’m never quite sure what measurement system belongs, so I’ve tried to put everything you might want in the recipe card below but let me know if you need help!

Need some home-cooking inspiration?

I also realised we have something really similar in New Zealand called Russian Fudge (although I can’t seem to find any reason why it’s called that, and all recipes seem to originate in New Zealand). It’s essentially the same but with Golden Syrup added to it as well. You need to have a big pot because as the tablet mixture rises with heat and comes to a boil it’ll expand. I learnt this the hard way. As you can see, I only just managed to keep it in the pot! Alongside other Scottish classics like Cranachan, Stovies, Scottish Macaroons, and Clootie Dumpling, Tablet is one of the Scottish dishes you just have to try.

After it’s been sitting about 20 minutes or so you can scour the top with lines for where you’ll cut later. This means you’ll get neater lines, as it can shatter if you just try and cut it without the lines.You should leave it to set further for at least 2-3 hours or overnight if you can keep people away from it for that long! Margaret always melts the butter, sugar, and milk together in the microwave, and I find that much easier to do that. To be perfectly honest, I hadn’t heard of traditional Scottish Tablet before I came to Scotland, but I’m really glad I’ve heard of it now! But I have to say the homemade stuff has always been better than the shop-bought kind because it doesn’t need preservatives or any substitution for milk products.It’s delicious sugary goodness, and seriously addictive. Not so good for the waistline, but definitely the perfect treat when you want something sweet! I like to transfer the melted butter, milk, and sugar mix to the pan to finish the recipe because I think it gives it a better taste.

Personally, we prefer our Tablet without any additional flavours, but we’d love to hear if you give something else a go! From here, you need to bring it all to a boil. This is a really important step because if you don’t get the mixture hot enough, the Tablet won’t set properly later on.

Keep in touch…

It’s often present in hotels/B&B’s as a treat on the tea tray, and there are lots of variations to be found, like Tablet Ice-cream and Tablet Cheesecake. The recipe also makes quite a lot, and Tablet always makes a great gift… if you can bear to part with it! Other Scottish Classics