Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

pastrygirl

pastrygirl

  On 8/18/2019 at 3:58 PM, MelissaH said:

Is the tablet @SchiehallionHandmade mentioned perhaps the Scottish tablet candy, which is basically milk and sugar and sugar and sugar?

Expand  

 

Oh, maybe, I'd never heard of that, always fun to learn about different types of sweets ... 

https://en.wikipedia.org/wiki/Tablet_(confectionery)

https://www.thespruceeats.com/traditional-home-made-scottish-tablet-435825

 

Even if it's softer than fudge I would think all that sugar would inhibit mold growth ... already way more than 50% sugar by weight then you cook most of the liquid off 🤔

 

 

 

pastrygirl

pastrygirl

  On 8/18/2019 at 3:58 PM, MelissaH said:

Is the tablet @SchiehallionHandmade mentioned perhaps the Scottish tablet candy, which is basically milk and sugar and sugar and sugar?

Expand  

 

Oh, maybe, I'd never heard of that, always fun to learn about different types of sweets ...  https://en.wikipedia.org/wiki/Tablet_(confectionery)

https://www.thespruceeats.com/traditional-home-made-scottish-tablet-435825

 

Even if it's softer than fudge I would think all that sugar would inhibit mold growth ... already way more than 50% sugar by weight then you cook most of the liquid off 🤔

 

 

 

×
×
  • Create New...