Tablet




Tablet




This is basically the Scottish name for fudge.   It can be flavoured in any number of ways; but I just make the plain version.   As with other candy and chocolates, it tends to be made only for Christmas; but there's no inherent reason why this should be so, except that nowadays I rarely do any fancy cooking and baking except at that time of year.



Ingredients


¾ lb white sugar
1 cup whipping cream





Directions


Initial Preparation
Place a piece of waxed paper in a small baking tin, pressing it in so that it comes up the sides of the tin.   Get out a medium-sized mixing bowl and an electric mixer, and have them ready to hand.   (A hand mixer is fine.)   Fill the sink about two inches deep with cold water.

Boiling the Tablet
Put the sugar and cream in a heavy-bottomed saucepan with high sides.   Insert a candy thermometer.
        Bring the mixture to a boil, stirring it all the time with a spurtle or wooden spoon.   However, once it starts to boil, stop stirring.   Just let it boil (keeping a close eye on it) until it reaches the soft ball stage.   Then remove it from the heat.

Beating the Tablet
Pour the mixture into the mixing bowl, scraping the saucepan down with a rubber spatula to be sure you remove it all.   Then place the bowl in the water in the sink; and beat the mixture hard with the electric mixer.   Beat it until the mixture thickens and goes pale and granular.
        Pour into the waxed-paper-lined baking tin, scraping down the bowl to be sure you remove all the mixture from the sides.   Tilt the tin slightly back and forth to even the top.   Leave to get cold and firm.

Storage
When the tablet is firm, cut it into small squares, and store in a tin.

Makes several dozen pieces.





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All original material on this webpage copyright © Greer Watson 2006.