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Scottish Fudge

An old fashioned Scottish favourite made with sugar and condensed milk which has been enjoyed by four generations of my family. Known as "Tablet" in Scotland, it's a caramel fudge with a firm, grainy texture.


  • One kilo of white sugar

  • One tin of sweetened condensed milk (395 gms)

  • 100 gms butter

  • 1/2 cup milk

  • One tablespoon golden syrup (optional)


  • 1.

    Use a heavy based (but not non-stick) large saucepan. Wet the bottom and

  • 2.

    Sides of the saucepan with water. Add the sugar then pour the milk over the

  • 3.

    Sugar. Mix the milk into the sugar until the sugar is completely wet. Add

  • 4.

    The condensed milk and the pieces of butter.

  • 5.

    Bring the mixture to the boil very slowly, stirring frequently with a wooden

  • 6.

    Spoon. If you don't stir, the muxture may catch on the bottom of the pan and burn. Be patient and let it take up to 10 minutes to come to the boil.

  • 7.

    Once the mixture has come to the boil, keep stirring slowly and let it boil on a very low heat for about 10 to 15 mins. It will gradually darken to a light caramel

  • 8.

    Colour and the mixture may froth up because of the air you are stirring

  • 9.

    Into it. After about 10 minutes boiling, drop a small piece of the

  • 10.

    Mixture into a bowl filled with cold water. If it forms a soft ball when

  • 11.

    You touch it with your fingers, it is ready. Another sign that the mixture

  • 12.

    Is ready is that it starts to thicken, and the wooden spoon will leave a

  • 13.

    Slight dent if you slide it across the top of the mixture.

  • 14.

    Once it has reached the soft ball stage, remove the mixture from the heat

  • 15.

    And beat it with the wooden spoon until it starts to lose its gloss and the

  • 16.

    Surface starts to look rippled. Bits of the mixture will also start to

  • 17.

    Crystallise around the sides of the saucepan. This could take a few

  • 18.

    Minutes, but don't let the mixture get too thick. Once you see a fine

  • 19.

    Grainy texture throughout the mixture, pour the mixture quickly into a

  • 20.

    Greased tin (mine is 30cms x 20cms x 3cms high) and leave it to cool. It

  • 21.

    Will take several hours to cool, but I mark it into small squares about 20

  • 22.

    Minutes after I pour it into the tin.


It is better to remove the mixture from the heat too soon rather than too late. If you leave it too late, you still get the grainy texture but the tablet is
very hard and crumbly on top. If you remove it a little too early, you can usually beat it until it starts to get a fine grainy texture.
Every stove is different and every cook's hand is different. I had to have a few goes before I got the grainy texture
just right. Once you get it right, you will always be able to recognize the
right moments to both remove it from the heat and to pour it into the pan
after beating it.

Happy cooking!

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