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Scottish Tablets: With Traditional Mead

A classic Scottish treat with a boozy kick!

Traditional Mead Made with Traditional Mead

Ingredients

  • 900g granulated sugar
  • 240ml whole milk
  • 85g unsalted butter, chopped into 1 inch pieces
  • 400g sweetened condensed milk
  • Pinch of salt
  • 1 to 2 Tablespoons Traditional Mead

Equipment

  • A heavy bottom LARGE pot
  • A long handled wooden spoon
  • 9x13 pan or larger rimmed sheetpan

Recipe Info

  • 24 to 36 servings
  • Prep time: 5 minutes
  • Cooking time: 30 minutes

Method

  1. Grease a 9x13 pan very well with butter and set aside.
  2. Place the sugar and milk in a very large pan over medium heat. (Make sure that pan is very large because the mixture will bubble up and at least double in size.) Stir occasionally until all the sugar has dissolved. (TIP: To see if the sugar has dissolved, carefully dip your finger into the mixture and rub between your fingers. You shouldn't feel any grains of sugar.)
  3. Once all the sugar has dissolved, add the butter and stir until the butter has melted.
  4. Add the sweetened condensed milk and mix well. Increase the heat and stir constantly while the mixture boils. Continue to boil until the mixture reaches Soft-Ball stage (240°F/120°c) on your thermometer.

Get Boozy

  1. Remove the pan from the heat and add the mead, beat with a wooden spoon in the pan until the mixture if almost setting, about 5 to 7 minutes.
  2. Transfer to your greased pan and spread evenly to the edges/corners.

Serving

  1. Leave to set for a couple of hours or up to overnight.
  2. Neatly cut squares or bars, score the tablet in your desired size/shape about 30 minutes into the setting stage.
  3. Alternatively, you can simply break the tablet into individual servings once set for a more rustic look.