- Jesmond Cake Company
Tablet - fudge's crumblier Scottish cousin - is one of my dad's favourite treats. I made it for his birthday and posted it to him. It took over a week to travel eight miles but as it's nearly pure sugar, it was absolutely fine.
150ml soya milk
125g Naturli block (not the spreadable Naturli) or other high fat ratio vegan butter
900g caster sugar
200ml condensed soya milk*
*this is hard to find. I got some at a vegan festival years ago then stuck it at the back of a cupboard. For reasons I can't explain, it's widely available in Portuguese supermarkets. Condensed coconut milk is easier to find in the UK.
You will need a very large pan as the mix will bubble up; a sugar thermometer; and a baking tray that's roughly 20cm x 30cm.
Set the pan over a low heat and add the milk, water, Naturli and sugar until the Naturli has melted, the sugar is dissolved and the mixture is clear.
Raise the heat to medium and cook, stirring constantly, for about 15 minutes until the temperature is at 114 degrees C. The mixture will bubble up in the pan so take care.
Add the condensed milk and keep stirring, raising the heat slightly until the mixture is at 118 degrees C and is golden in colour. This will take another 15 minutes.
Pour the mixture into a large bowl to cool a little, then stir it for 5 minutes. You will feel it thickening as you stir. Line the tray with greaseproof paper and pour the mixture into the tray.
Leave for 10 minutes while it sets, then score the surface into neat blocks using a sharp clean knife. This will make it easier to cut once it is properly set.
Leave for a further 10 minutes then cut into squares with a sharp knife.