Tablet (confectionery)
Template:Short description Template:Use dmy dates Template:Infobox food Tablet ({{#invoke:Lang|lang}} in Scots<ref name="DSL" /><ref name="Macgreegor" /><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>) is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla and sometimes has nut pieces in it.<ref name="Macgreegor" /><ref name="Scottish tablet Company" />
Tablet differs from fudge in that it has a brittle, grainy texture, where fudge is much softer. Well-made tablet is a medium-hard confection, not as soft as fudge, but not as hard as boiled sweets.
Commercially available tablet often uses fondant instead of the milk products. This produces a slightly less granular texture compared to the traditional home-made tablet, and is supposedly easier to prepare on a commercial scale.Template:Citation needed
HistoryEdit
According to The Scots Kitchen by F. Marian McNeill, tablet is noted in The Household Book of Lady Grisell Baillie in the early 18th century.<ref name="scots_kitchen" /> The traditional recipe uses just sugar and cream. More modern recipes substitute condensed milk and butter for the cream, as cream has a tendency to burn when boiled.
NamesEdit
Tablet is sometimes referred to as Swiss Milk tablet (Swiss Milk being a term used by some for condensed milk)<ref name="SWRI">S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p180</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> or butter tablet.
See alsoEdit
ReferencesEdit
External linksEdit
Template:Scottish cuisine Template:Traditional British sweets Template:Authority control