Scottish Tablet (fudge)

[johnro]

Tablet Fudge - I added 1/4 cup cocoa with the sugar etc at the start and 1 teasp vanilla essence in the final 10mins, great success - not 1 to do if you are in a hurry    

                

[judydawn]

Thanks Robyn, it looks lovely. When did you add the cocoa - at the beginning or at the end at Step 6? 
How far in advance to you think I can make this?

[johnro]

I did as I do for conventional fudge - at the start with sugar etc.  The times are as stated on the recipe, I just used the confectionery thermometer as a precaution and it reached softball temp in the time given   

[achookwoman]

Robyn,  I am not showing DH this photo.

[johnro]

Chookie live on the edge I dare you   

[johnro]

Judy you are having fun moving and shaking this thread   

[judydawn]

Oh, so you noticed LOL.  I have pm'd you explaining I am still learning these things 

[Debbiebillg]

Robyn
I have a Scottish husband and I keep thinking of making that one (but have had a fudge disaster previously so went for your tried and tested version).  I have in the last two days made 2 lots of your Cookies and Cream fudge. The first time, it was on a bit of a whim so didn't have white chocolate so used milk chocolate instead and it turned out really yummy (it actually looks quite similar to your pics on here).  Tonight I've made it with white chocolate and haven't tried it yet, so can't say which I prefer.  Can I just ask you though, with Scottish tablet, it should be harder and kind of crystally in texture (to me it's like eating raw sugar a bit lol) but it's not so much soft like the one your recipe makes. So do you think the texture of this one is different to your recipe ?  

I prefer the softer fudge and he prefers the Scottish tablet one.  He goes to a Scottish bakery where they also do lots of other UK homeland stuff as well and he gets his tablet from there.  But if it's more mucking around for this one and it doesn't give you a different texture, it's easier to make yours with milk chocolate lol.

We went to a fudge shop a while back at Tamborine Mountain and your recipe is every bit as good as what they were charging enormous prices for !! So thank you. Now to work out how to make Bailey's fudge, that was the favourite from Tamborine Mountain. I'm sure I could do it with your recipe, do you think ?

[johnro]

Debbie you could certainly add baileys or any preferred liquer and I would do this in the last stage of cooking - if you look at this recipe it is mentioned that all flavourings etc are included at that stage.  This fudge is exactly like what I have made as traditional choc fudge and I agree that the cookies and cream fudge is smooth and caramel like as a result of the condensed milk plus choc - I too prefer the smooth version, but my family are choc fudge addicts.  I was so pleased that this recipe is so successful as the requests to attempt this fudge have been many since owning TMX, with my response being there is no way that it would work as it defies all sugar cookery principles    

[achookwoman]

Johnro,  made this today to your instructions.  Added the coco and vanilla.  My DH loves you .  i have had to hide it .

[cookie1]

I wanted to lick the monitor.

[johnro]

Chookie your DH is not alone in his aversion to this fudge - yesterday's batch went to work with DH, needless to mention leftovers = nil     

[Debbiebillg]

Ok, gotta try this.  But need to wait till there's more of a crowd here to eat it lol.  Looks like it makes a big batch.  I will try the Bailey's as well I think.  Hmmmmm lots of yummy gifts to give away for Xmas with shortbread as well. mmmmmmmm

[johnro]

Debbie I made it in a slice tray, if that helps with quantity   

[tarasis]

I made this without the cocoa or vanilla on Friday and the missus and a friend absolutely love it. They describe it as pure evil and cannot resist having another piece each time they walked past (missus took some with her to the UK at the weekend). I really like it but have been deliberately limiting myself to two pieces a day.