Tablet ? Toffee or fudge ?

It sounds like you're nearly there, Anniebach. Perhaps next time microwave it slightly longer and beat it a bit harder.

Will do varian, think I didn't beat it enough

Sorry Anniebach I think you did not boil it long enough. It should not be grainy if it's beaten properly when you take it of the heat. My recipe is 2 pounds of sugar 125 gms butter 1 cupful of milk. Bring slowly to the boil stirring frequently until sugar is dissolved ( sugar must be dissolved before mixture boils) . Boil on medium heat for 5 minutes and stir in 1 tin of condensed milk. Stir frequently and be careful it doesn't catch on pan. Boil quite rapidly until it is golden brown. Test by dropping a small amount into cold water. It should be like Carmel if it is ready. Remove from heat and beat by hand or electric heater until it starts to thicken. Pour quickly into a well greased oblong tin. Set aside to cool, mark into squares and enjoy.

I loved it as a child and could polish of thrupence worth off no bother.I no longer have a sweet tooth but I could still manage Tablet.Yummy.

My mum made the best tablet. It is definitely fudge. Yum yum.

Really don't think it is like fudge at all which has a much denser chewy texture. It should really have a crunch when cutting but once in the mouth just melts which means you keep eating it until feeling slightly sick!! The recipe given by Nipsmum is one we have been using up here in the north of Scotland for years. Since he has retired DH has taken over as chief tablet maker as he has the patience for the stirring process which is the most important bit. Kids used to love scraping the pan for the hard bits!!

Thorntons used to produce a very good tablet, but I haven't dared look for any for a long time and certainly never made it.

A friend of mine brings me a tin of tablet when she visits her sister annually in Aberdeen. I need to eat tablet like a hole in the head but it would be impolite to say no!

Do you use brown sugar when making it? Yummy.

Here in NE Scotland, tablet is toffee, and is fairly hard. When cool in the tray, I mark it into squares, then when cold, I tip the whole block out in one piece. It should break along the lines with a dull 'snap'. Incidentally, I make mine with 2oz butter, a large tin of evaporated milk, (not condensed), and a kilo of icing sugar. Boil for 20 mins, stirring continuously, then beat until cooler and thicker, then pour into a well greased deep Swiss roll sized tin.

The recipe I gave comes from The Strichen cookbook which was given to my daughter by her Husbands aunt, Definately North east Scotland .