Scottish Butter Tablet

Recipe View Prepare your pan: Generously butter a 9x13 inch baking pan or two 8x8 inch square pans and set aside. (5 minutes)

Recipe View Combine ingredients: In a large (4-quart), heavy-bottomed saucepan, combine the sweetened condensed milk, cream, sugar, salt, and cubed butter. (2 minutes)

Recipe View Cook to perfection: Place the saucepan over medium heat, stirring constantly until the mixture comes to a boil. Reduce the heat to low and continue cooking and stirring. Use a candy thermometer to monitor the temperature. Cook until the mixture reaches between 234 and 240°F (112 to 116°C). Alternatively, test by dropping a small amount of the mixture into cold water. It should form a soft ball that flattens when removed from the water. (20-25 minutes)

Recipe View Beat to grainy goodness: Remove the saucepan from the heat. Using a wooden spoon or heat-resistant spatula, vigorously beat the mixture until it cools slightly and thickens. The texture will transition from smooth to grainy. (5-7 minutes)

Recipe View Add vanilla: Stir in the vanilla extract. (1 minute)

Recipe View Pour and score: Pour the mixture into the prepared pan. Avoid scraping any crystallized bits from the bottom of the pan, as this can cause the entire batch to crystallize prematurely. While the tablet is still warm, score it into 2-inch squares using the tip of a paring knife. (5 minutes)

Recipe View Cool and cut: Allow the tablet to cool completely at room temperature for at least 6 hours, or preferably overnight, until firm. Once set, cut into squares using a serrated knife. (6 hours cooling)