Thermomix Scottish tablet

This post has nothing to do with an electronic device ( that may indeed be one of the the few things you can’t make in a Thermomix!) it has everything to do with that thing which looks like fudge but with melts in your mouth and adds inches to your waist just by looking at it. Read on at your peril.

You’ll need

  • 900g granulated sugar
  • 100g butter
  • 150ml milk
  • Large tin condensed milk
  • Flavouring of your choice, eg vanilla bean seeds

You will find fudge with all sorts of things added, alcohol like rum, whisky, or coconut, raisins, etc etc, but tablet is generally unadulterated- I added the seeds from a vanilla pod – just because….

Put all the ingredients (apart from flavouring) into TM bowl and mix at 80° for 20 minutes sp4. This thoroughly dissolves the sugar.

Then cook at varoma, 50 minutes, speed 1 MC OFF.

Scrape down the sides to remove all sugar crystals.

Mix 10 seconds sp3

Mix varoma, 10 minutes, sp 1 until golden brown. Keep MC OFF and place internal basket on lid if necessary. The mixture will bubble up- that’s OK and in fact it allows you to pop a digital thermometer into the mixture as it bubbles up. You want the mix to reach 113°C at which point you know the tablet will set in the tray.

Add any flavouring, and beat until thoroughly mixed.

Pour into a traybake/Swiss roll aluminium container 23cmx30cm.

Cut into tiny squares once the mixture has set. As you can see from the ingredients it should be eaten in small quantities. In Glasgow coffee shops it is traditional to have a small piece served with coffee- the equivalent of a tablespoon of sugar I suppose!!!

It does take a long time but the beauty of the Thermomix is that you don’t have to stand over a pan of bubbling sugar.




3 Comments Add yours

  1. Elaine says:

    I milled my sugar into icing sugar to assist in the breakdown of it. Could this be the reason it’s not setting hard? It’s like soft toffee. tastes the same but sticky, unable to cut cleanly.


    1. vannillarock says:

      hi elaine. scottish tablet is grainy and i am pretty sure that’s why granulated sugar is used. if you did the setting test (the teaspoon on the cold saucer) and\or used a sugar thermometer, i am at a loss why it didn’t set. having said that i just had a batch of rum and raisin fudge which failed to set (i had to use it as a cupcake topping instead!) because i didn’t do the setting test ;( sorry i can’t suggest anything else.


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