Name: Taiblet
Yield: 32 pieces

The Recipe Bin: Scottish - Desserts & Candies

Taiblet

5 fl oz (150ml) milk

6 oz (175g) unsalted butter

28 oz (800 g) caster sugar

8 oz (225 g) condensed milk

Use a large 5-6 pt (3 L) thick-based aluminum pot to make taiblet. Line tray 7 x 10 1/2 inch (18 x 27 cm) with layer of tinfoil covered with layer of cling film. Place prepared baking tray in the freezer overnight.

Put milk and butter cut into cubes into the pan and melt.
Add the sugar and stir to dissolve.
When dissolved and beginning to simmer, add the condensed milk.
Stirring all the time to prevent burning, simmer for about 9-10 minutes or until the mixture turns light amber in color.
To test for readiness put a little in a cup of cold water and it should form a softball (116C on sugar thermometer).
Take off the heat, place on a wet cloth and beat until the mixture lightens a little in color and begins to thicken and 'grain'. Do not allow it to become too thick or it will not pour well.
Pour into the chilled tray.
Leave for 30 minutes to set.
Cover with cling film and put in the freezer for 1 ½ hours.
Take out, remove from tin and turn onto a cutting board. Leave for ten minutes.
Score the tablet into four squares with the heel of a sharp knife. Break into four pieces. Score each square into three lengths. Break off each length. Score into cubes. Finally break into small cubes.

Makes approximately 32 pieces.

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Database Last Updated: March 27 2024.
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