Scottish Tablet inspired by Outlander on Starz

Scottish Tablet – Outlander on STARZ Episode 106

It's going to be a tough Saturday. Even if you haven't read any of the early reviews for Epsiode 106 of Outlander on STARZ, this picture says it all.

BJR is back, and it doesn't look like his mood has improved greatly, madame.

Anyone hungry?

Scottish Tablet

I racked my brain for a few weeks on this one, trying to find even a tenuous link between "The Garrison Commander" and food. Stress, tension and physical brutality hardly whet the appetite.

A big heavy meal was out, no doubt. The lovely Atholl Brose liqueur was just a couple of weeks ago - too soon to resort to booze again - although if there's an episode to pull the booze out, it would be this Saturday's.

condensed milk

And then it hit me.


So sweet, you could never eat more than one bite; so noshable you can never resist just one more piece.

Scottish Tablet

Tablet is similar to fudge, but it's cooked to a higher temperature and has less fat, resulting in a crumbly, rather than a creamy, texture.

First recorded in The Scots Kitchen by F. Marian McNeill (1929), the recipe dates back to the early 18th Century. The recipe has changed over the years, calling for only sugar and cream originally, but now including butter, condensed milk and vanilla. The additions make the cooking a lot easier, and a burnt-sugar mess a lot less likely.

Tablet's sweet, slightly sandy-textured goodness is the perfect nibble to nurse as we all sit down to watch a rather intense hour of television.  I'll try to remember, during the more uncomfortable bits, that I've waited years to watch this story unfold on screen...and I'm loving every minute of it.

Scottish Tablet

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10 Sep 2014 - 6:32pm

Richard W. Hobbs

Dear Theresa, I plan on making this but was wondering what if anything I should do for "high altitude" baking? Any suggestions other than being careful? The recipe sounds fantastic and I am lookin' forward to it. Thank you. Kind regards, Richard


I've lived at sea level my whole life, so I really no absolutely nothing about altitude baking/cooking. I don't think there's anything you need to do differently, but maybe google high altitude fudge, and see if they have any tips?

Richard W. Hobbs

Thank you, Theresa. I researched it and this is what I found for "high altitude" fudge-making. " If you are boiling this fudge you reduce the temperature you cook it to by 9 or 10 degrees (1 degree for each 500 feet of altitude)." I thought I'd send you the information in case you get any further questions like mine. Thanks again. Richard


Remember, you do decrease the temperature but that means you have to cook it longer and use a little more liquid or it will dry out due to the longer cook time. I just moved to Colorado and and am learning quickly. It took me a while to figure out how not to mess up rice.

10 Sep 2014 - 6:37pm


My fudge is never great, Terri, but I got a really great batch of tablet out of this recipe. Let me know how it goes!


I have a great recipe for fudge that uses Marshmallow Creme. It comes out creamy and delicious every time!

10 Sep 2014 - 6:37pm


My pleasure, Bonnie!

10 Sep 2014 - 6:37pm


Maybe they can have another piece after the game? :)

10 Sep 2014 - 6:40pm

William Still

Theresa, Great recipe for Tablet!! I remember as a child going to Canada with my Grandmother to visit her sisters who still lived in Canada. She would stop by a small candy shop and buy Scottish tablet made with Maple syrup. It was amazing!! I remember the grainy texture and the sweetness of it. She would tell me of eating it as a child when she grew up in Canada. Oh what memories you have brought back to me today!! Thank you

10 Sep 2014 - 8:09pm

Celeste Swaim

did you use cutters or molds to make the shaped pieces in the picture? Can't wait to try!

10 Sep 2014 - 8:09pm


Just wondering if high altitude or humidity will affect this recipe? I live at 8,800 feet above sea level and it has been more humid lately. The altitude has never been an issue when I've made candies in the past, however the humidity does cause an issue when I make divinity.

10 Sep 2014 - 8:11pm


This recipe looks pretty much identical to what us Franco-Ontarians (French Canadians in Ontario ;) ) call "Sucre la creme"(meaning "Creamed Sugar", loosely translated). It's been made for many generations in our family. And although many people call it "maple fudge" in English, a good "Sucre la creme" is crumbly and much dryer, similar to what you described in your recipe. :) And yup, you can also do it with maple syrup, giving it a slightly different texture! (Example recipes on google:

William Still

This is exactly what I had as a child in Ontario when I would visit!! Tres Bien!!

11 Sep 2014 - 1:02am


I was thinking whisky in the tablet AND whisky in my glass (with a splash of water, of course). I decided on Monday tablet was going to be offered at the screening this week. I am thrilled you agree!

11 Sep 2014 - 1:45am

Sam G

I thought that Scottish Tablet looked very much like Maple Candy, then I wondered if there were Maple Trees in Scotland that you could make syrup from and it looks like you can and they made wine from the tree, also.

11 Sep 2014 - 1:45am


This sounds delicious. You cannot go wrong when the first ingredient is "Sugar - 5 cups"!

11 Sep 2014 - 2:40am


I'm not sure which I'm more excited about...coming across your blog, the fact that there is a food blog which revolves around one of my favorite books/shows, or making this recipe as soon as possible!

11 Sep 2014 - 11:48am


I recently found a recipe on Pinterest for condensed milk made from coconut cream - haven't tried it yet, but it might be worth a look.

12 Sep 2014 - 5:44am

Jennifer Hoffman

Sounds good but it must be really sweet! 5 cups of sugar, yikes, and sweetened condensed milk too (can't resist licking the spoon).

25 Sep 2014 - 7:29am


I just love how detailed your recipes are! I am finding that every one I try is coming out perfectly, even though I have never attempted things like candy making or short pastry, I am doing it! Thanks for making me look like a pro to my husband and friends ;) What a talent you have! The tips and tricks at the end are especially helpful. The recipes are so much fun and SO delicious! Thank you!


I'm glad you're enjoying cooking along, Farrah!And thanks for that kind feedback -- I love what I do. Theresa

21 May 2016 - 1:07am

Duncan Pitkeathly

Iused to make it when i was a wee lad in Edinburgh , i sometimes put dessicated coconut in it .Duncan

10 Sep 2014 - 12:46pm


Theresa, the last time I was in Scotland (2009), I visited some Outlander sites and some Monarch of the Glen sites. At one of the MOTG sites - an old train stop - the very nice couple that ran the gift shop - had tablet for sale that they had made. She gave me the recipe and I made it upon my return home. However, since then the recipe has gone missing. Thank you very much for bringing this forward for me. I will made this recipe this week. Have a grand Wednesday. Helen in Ark.


So I just made this recipe today and I think it's a bit too sugary so I may cut the sugar down a bit and cook it a bit longer cause it doesn't look like the picture lol but it's trail and error right.. Love the show !!


You can't cut down on the sugar. Candy making is very particular...a science...if you reduce the sugar, it won't work. Tablet is that sweet -- that's what it is.

Joyce Rankin

Traditionally tablet was made with either whole milk or cream. Many people now use canned evaporated milk (not sweetened condensed) in place of the cream, and it works very well. That makes it less sweet and introduces a note of richness with the milk flavour.


My Grans recipe is 4 cups of sugar. 1/4 cup of water, table spoon of butter and 1 can on condensed milk. No electric mixer. Boil water, add butter, add sugar. Once all melted add can of milk. Stir over heat for 45 Mins give or take. Pour on greased pan. Let sit/cool, cut and eat. Don't need to wait overnight. It always works and tastes great. We use the crumblie bits in coffee. So good.

10 Sep 2014 - 1:41pm


Though he has shown himself to be partial to other methods that don't involve burns, it occurs to me that BJR would approve of the dangerous nature of this recipe. Just don't ask him to join you in the kitchen! Would the timings or instructions need to be altered if I decided to cut this in half and use an 8" x 8" pan? 120 pieces is too many for my small family!


It may go a little more quickly on the it carefully.

Jacki Porter

BE CAREFUL! Candy can be VERY picky about its recipe being messed with in any way. My Betty Crocker cookbook mentioned this pretty strongly, and that's been my experience, too. If this recipe makes too much (which it will for my family, too!) consider wrapping the pieces in small pieces of regular waxed paper. I do that with my homemade caramel, and it keeps for awhile and is still soft and yummy. This would also allow you to share it with friends and coworkers. :)

10 Sep 2014 - 1:43pm

Heike Woolard

Re: Printing - I just highlighted the recipe, then right click to print in Chrome and it printed just like it was supposed to on 1 page. :) Delightful recipe. I will definitely make this for our Outlander Party on the 20th of September.

Liz Langford (…

Copy and paste also works in Word...just had to customize top and bottom margins to fit on one page .

10 Sep 2014 - 1:53pm


LOVE Scottish tablet! Every time I visit the UK I gorge myself on it. You're going to be responsible for my massive weight gain, now that I have a recipe for this super-sweet, delicious treat!

10 Sep 2014 - 1:56pm


Hi, My Gran always made tablet and we loved it, she would mix up a batch in no time, and no mixers here, all by hand. No fudge compares! From Karen in South Africa

10 Sep 2014 - 1:58pm


I have never been good at candy making. But, I am going to try this. Thanks.

10 Sep 2014 - 1:59pm


Oh good!!! I've wanted to learn how to make Tablet! rnAnd WTF is Google docs' problem? There are ssssoooooooo many inappropriate things on the internet, why mess with good food? Bizarre! rnAnyway, thank you for this recipe, I WILL be trying this! :-D

10 Sep 2014 - 3:48pm

Debbie Shawver

Yum, I'm going to have to try this. Thanks for the recipe!

10 Sep 2014 - 5:28pm

Suzanne Lucero

Our high school band plays at half-time during home football games and we moms supply a dinner for them--the band, not the team--before the game starts. This Friday is Italian night, but I bet the kids won't turn their noses up to this Scottish treat. No more than 2 squares per person, though, or they might get sick. ;-)

10 Sep 2014 - 6:04pm

Bonnie Brooks

Oh, THANK YOU!! We used to have a Scottish neighbor when I was a little girl who made this for me. I never got the recipe, and I had no idea how to look for it -- she didn't call it Tablet. Can't wait to make it!

10 Sep 2014 - 8:12pm


This looks delish! I wonder if it could be modified to make a chocolate version.

10 Sep 2014 - 8:52pm

Cheri Fry

This Tablet recipe is so similar to my Grandmother's, and I shall try it. I love all of your recipes (the helpful hints are always spot-on and very much appreciated!) I still wear a few small scars, myself, from previous candy making "mishaps" and know how dangerous-and painful- it can be! I use a candy thermometer and keep the water near-by as well. I can not imagine why Google would have labeled any of your recipes as inappropriate! My goodness! We all love your recipes (receipts) and find them MOST appropriate for Outlander viewing and sheer culinary enjoyment.

10 Sep 2014 - 8:55pm


My mother (Clan Bruce descendent) made Peanut butter fudge like this and it always had to be beat for a long time before pouring into the pan. It came out grainy too but so delicious. Could be a Scottish thing.

10 Sep 2014 - 9:02pm


Just wanted to say thanks for the recipes! With this one in particular, might there be any substitutions to accommodate dairy allergies? Margarine for butter and Coconut milk for cows' milk is easy ~ but is there any substitution for sweetened condensed milk?

10 Sep 2014 - 9:06pm


Thought I would post an alternative recipe that's not so difficult to cook (I'm not so brilliant in the kitchen!) Hope that's ok? What you need is 4 bars of caramac chocolate, 2 tablespoons of milk and a whole box of icing sugar! Steadily melt the caramac in the milk in a big bowl in the microwave using 10 second bursts until it is all liquid then quickly stir in the whole box of sugar! Keep putting it back in the microwave for 30 seconds at a time stirring vigourously in-between. Stop when it starts to look glossy...usually after about 6 mins. Pour it into a tray and leave to set......its just like tablet but without the boiling sugar! Make sure you have lots of friends or kids round though because its far too easy to eat it all yourself!

10 Sep 2014 - 9:38pm


In Quebec, we have something a lot like that, that we call "sucre la crme" (literally "creamed sugar"). Some make it with maple syrup, or add nuts or marshmallow. There are dozens of versions, and it's always delicious. I'll add this one to my collection!

10 Sep 2014 - 9:52pm

Lisa Branford

OK, now I HAVE to make this. Substitute a little vanilla for a few tablespoons of whisky and I'm there. And, yes, I WILL remember the bowl of ice water this time. Thanks for another "keeper," Theresa!

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