I use the Guittard brand but any of your favorites will work.

Semi-sweet chocolate chips – 24 ounces (or two bags).Milk chocolate – I use two 8-ounce Hershey bars broken into pieces.I have tried other recipes that take much longer to prepare and trust me, it is so unnecessary! You really don’t need more than 15 minutes for perfect fudge! Here’s what you need: It comes out smooth every time, never grainy. This easy chocolate fudge recipe is the most foolproof recipe ever. Guess what? Everyone who did a taste comparison (a blind comparison I might add) with me agreed that THIS recipe tasted better! This easy fudge recipe makes beautiful gifts for Christmas or birthdays and is a fun treat to make with your kids. To make sure, I made a batch, then went to See’s so I could do a side-by-side flavor comparison. Let it cool, and then it is ready to be cut up into little squares for you to share!įor my version of Scottish tablet, I decided to add vanilla bean to spice things up a little bit.This homemade fudge recipe tastes exactly like the real, actual, classic See’s fudge recipe! It tastes just like the delicious old fashioned fudge that comes from the famous candy shop. Then roll the pan so that the mixture spreads evenly across the bottom of the cake pan. You can scrape the mixture off the pan to get everything into the cake pan. Don't delay, or the mixture will set in the cooking pan. If it's chewy, you keep on stirring.īut if it's ready to remove from the heat, move quickly and pour the mixture into the cake pan. If it's a slightly sugared texture, it's ready to remove from the heat. If you can see the grooves from the knife in the mixture, then that's perfect!Īlso do a little taste test. Sure, it will take 20 minutes of stirring to get there, but stay resilient!Īt this point, you can spoon a teaspoon out onto some baking paper and use a knife to spread it. Your delicious mixture will start to thicken and become caramel colored. Once at a boil, turn the heat down to medium-low, but don't you stop stirring! Stirring is pretty much the most important part of this Scottish tablet. Stir them together and bring the mixture to a boil. Then on the stovetop, put a large non-stick pan on medium-high heat.Īdd the sugar, water, vanilla seeds, butter, and condensed milk. Just line it with baking paper so it's all ready for the last step. You can use a non-stick rectangular baking tin, or get creative and use some other shape. This is the pan you'll use to create the shape of the tablet at the end. Well you're in for a treat because Scottish tablet isn't too hard to make (apart from the arm workout). I have fond memories of stirring Scottish tablet as a child, and it almost seemed magical to me back then, watching it slowly turn from a light cream color to a golden caramel. If you want to try your hand at making Scottish tablet, be warned you may get a sore arm from stirring, because it really does need careful supervision to ensure it doesn't stick to the bottom of the saucepan. So, what does it taste like? It's somewhat like a caramel sauce turned into fudge.Īnd when it's cooking it smells absolutely divine. While traditionally it was made with sugar and cream, the modern version uses condensed milk and sugar, which is what my family recipe is based on. Scottish tablet is a Scottish confection that has a long history that was first documented in The Household Book of Lady Grisell Baillie in the 18th Century. Christmas just isn't Christmas in my family without Scottish tablet.

Easy vanilla fudge recipe