Maple Tablet

I’ve wanted to try making tablet for a while. It’s a Scottish candy, sort of harder and more granular than fudge, and its ingredients are fairly straightforward, so I was pretty sure it was going to be way harder to make than I could anticipate. Not only that, it was going to be hard to make mine. When Maine Maple Sunday came around, I was struck by inspiration: Maine Maple tablet! It was still nearly another week before it actually got made, because I lacked the time and patience to dedicate to candymaking, but it was well worth the wait.


Maple Tablet

  • 1 1/2 lb. white sugar
  • 1/2 lb maple sugar
  • 1 stick butter
  • 1 14oz can sweetened condensed milk
  • 1/2 c whole milk
  • 1/2 c heavy cream

In a large stock pot, melt together sugars, butter, milk and cream. Mix well as it boils down, careful to keep crystals from forming on your spoon or the sides of the pan.When the sugar is completely dissolved, add the sweetened condensed milk. Boil until it is a dark golden brown and reaches the firm end of the “soft ball” stage — or about 240°F. Remove from heat and stir for about 10 minutes or until it thickens, becomes less glossy, and crystallization begins. If you stir it too long, it will be too crystallized. Pour into a greased 8×13 pan and allow to cool for several hours before cutting or scoring for breaking later.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

More Posts - Website

Follow Me: