Vanilla and hazelnut Scottish tablet - recipe
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Prepare
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Serves
36 -
Cook
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Skill
Easy
Ingredients
- 250 ml Water
- 125 g Butter (unsalted)
- 450 g Unrefined golden caster sugar
- 200 g Condensed milk
- 100 ml Double cream
- ½ tsp Vanilla bean paste
- ¼ tsp Salt
- 60 g Hazelnuts roughly chopped, skinned
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1
Line a 20cm square tin with baking parchment.
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2
Place 250ml water and the butter into a large non stick saucepan (it will at least double in size) and over a gentle heat melt the butter.
For this step you'll need:
- 250ml Water
- 125g Butter (unsalted)
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3
Add the sugar and stir to dissolve, don’t be tempted to rush this. Ensure the sugar has completely dissolved before adding the condensed milk. Test the sugar has dissolved by dipping a teaspoon into the mixture, let it cool and then rub between your fingers to see if it is gritty still.
For this step you'll need:
- 450g Unrefined golden caster sugar
- 200g Condensed milk
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4
Increase the heat (don’t worry if the mixture looks separated) and start to bubble, stirring often for about 15 – 20 minutes until the mixture slowly goes darker in colour and has reached 130C then remove the pan from the heat.
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5
Add the cream, being careful as it might spit. Beat the mixture vigorously for 2 – 3 minutes with an electric whisk until the fudge looks less glossy, more grainy but is still pourable.
For this step you'll need:
- 100ml Double cream
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6
Beat in the vanilla bean paste, salt and two thirds of the nuts. Pour into the tin, smooth the top with the back of a spoon before scattering over the remaining nuts.
For this step you'll need:
- ½tsp Vanilla bean paste
- ¼tsp Salt
- 60g Hazelnuts roughly chopped, skinned
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7
Leave to cool for 15 minutes, score into 36 squares and set for an hour before cutting.