Milk Tablet
Milk Tablet

Milk Tablet

Time
PREP: 10 mins
COOK: 20 mins
Difficulty
Super Easy
serves
Serves: 36

This recipe is nearly as old as Carnation itself! A Scottish favourite similar to fudge but with a delicious crumbly texture.

Milk Tablet
I only ever use this recipe! I love this recipe over time I learnt the most important thing to do is make sure to add the sugar...
Jad200777  

Butter

55g

Semi skimmed milk

250ml

Cane or granulated sugar

900g

You will also need…

20cm square cake tin, lined with baking parchment

Step 1 of 3

In a large non-stick pan, melt the butter with the milk. Slowly add the sugar and boil briskly for 4 minutes.

Step 2 of 3

Gradually stir in the condensed milk making sure that it doesn’t stick to the bottom of the pan. Bring back to the boil for approximately 20 minutes, stirring regularly, until the mixture is thick and a honey caramel colour. Take care while the mixture boils as the tablet will be VERY hot!

To test to see if the tablet is ready drop a small amount into a bowl of ice cold water - if you can pick up some of the mixture and form a soft ball in your fingers its ready.  Just be careful it will still be quite hot!

Step 3 of 3

Remove the pan from the heat leave to cool for 5 minutes, then beat until set. Pour into the tin and leave to set fully then remove from the tin and cut into squares.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Milk Tablet is rated 4.2 out of 5 by 57.
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Rated 1 out of 5 by from Not good instructions Followed the instructions and all was well until the second boiling. Set timer for 20 mins as stated but stated by stove and kept stirring. After less than 10 mins the mixture had gone dark and had a ‘burnt toffee’ smell. Clearly 20 mins was way too long to boil it. I had been surprised the instructions didn’t say to use a confectionary thermometer and heat to a certain temperature but trusted you knew what you were doing. After this sad result I looked at the reviews and saw someone 3 years ago had the same problem but your instructions remain the same. Disappointed.
Date published: 2020-10-16
Rated 5 out of 5 by from Amazing I have tried and failed to make tablet at least once a year; this recipe was so easy to follow; worked first time and tasted great; would definitely recommend
Date published: 2020-10-16
Rated 5 out of 5 by from Delicious & simple. I added chocolate too. I've made 'ordinary' fudge before and although really nice, I wanted that 'crumbly' texture that you only get when you buy it on holiday. I tried this recipe today and it's fabulous! I love everything chocolate, so I added 200g of dark chocolate to the milk & butter then melted it all before gradually adding the sugar. Once all this was fully melted, I added the Carnation condensed milk. Be sure to stir well!! Oh, I also added 2 tablespoons of double cream at this stage. (Bang goes my diet again!) I simmered on a low heat, rather than boiling the mixture for 20 minutes, stirring every 2 minutes or so. You should see nice bubbles on the surface as it simmers. The pan I used is really old and not the non stick type, but it is massive, and I think the size of the pan does matter - the bigger the better! No burning at all. When the 20 minutes simmering was up, I let the mixture cool in the pan on the draining board for 4 minutes rather than 5, as I'd added the chocolate, and this sets faster. Then I literally just mixed it well with my wooden spoon until it looked smooth and poured it in to my baking paper lined traybake tin. The only time the mix stuck in the pan was as it cooled - but just scrape it off the sides & bottom with a spoon after pouring it into your traybake tin, and the 'fudge scraps' are an amazing ice cream topping! I will absolutely be making this again for my family, friends & customers, but mostly for me!
Date published: 2020-09-30
Rated 5 out of 5 by from Excellent results and easy to make Just about to make my second batch. Just one tip: make sure the sugar has desolved before bringing to the boil
Date published: 2020-09-05
Rated 5 out of 5 by from Works every time I had a terrible history of making bad tablet when I discovered this recipe it all changed Great easy recipe with mouth watering results
Date published: 2020-08-28
Rated 5 out of 5 by from Great recipe I have made this several times, what is really great is that if it doesn’t set the first time, you can cook the mixture again. I found that it is best not to stir the mix too much as you don’t want to mix in the burnt layer on the bottom of the pan. I have added coffee and chocolate to this fudge, both work well.
Date published: 2020-08-28
Rated 5 out of 5 by from Amazing Very easy to follow and turns out amazing every time
Date published: 2020-08-27
Rated 5 out of 5 by from Super easy I tried this recipe during the week. At first I was sceptical because the timings are so vague but it worked! The first boil (before adding the condensed milk) is to dissolve the sugar so I went over slightly on the timing because I used a low temperature. Furthermore the 20 minutes of boiling is more of a suggestion than a definite timing. It is 20 minutes because it needs to reach a high enough temperature (around 118 degree). I put it in the tin and left it to set - it was still soft after 3 hours in the fridge. Adamant to not be defeated I decided to boil it again - and I'm so glad I did!! Just a few minutes back into the hob I though it was starting to burn (I was getting dark flecks in the mix) but persevering I kept going until it reaches 118 and mixed again with a hand mixer. At this stage all of the dark flecks broke down to give the tablet a beautiful dark fudgy colour and began setting almost immediately so I quickly chucked it into a tin and in half an hour is was beautifully cool and crumbly. This is definitely a trial and error recipie but it works?
Date published: 2020-08-22
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