Vegan Tablet (No Condensed Milk)
Easy, 5-ingredient dairy-free Scottish tablet recipe.
Ingredients
- 400 g Caster sugar (2 cups)
- 1 Tablespoon Golden syrup
- 50 g Vegan block butter such as Stork baking block (~3 tablespoons)
- 225 ml Soy milk see notes (1 tablespoon less than 1 cup)
- ¼ Teaspoon Vanilla extract (optional, can be omitted)
Instructions
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Line a loaf tin with baking paper and set aside.
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Add the sugar, golden syrup, vegan butter and soy milk to a heavy-bottomed pot.
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Place the pot over a low heat and stir occasionally until the butter has melted and sugar is dissolved. It's important that the sugar has dissolved properly otherwise the tablet won't set. Dip a tablespoon into the mixture and if there are no grains of sugar on the spoon then this is a good sign it has dissolved fully.
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Bring the mixture to a boil then reduce the heat slightly so it's gently simmering. Stir often until the mixture reaches 118°C (245°F) on a cooking thermometer.
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Remove the pot from the heat and transfer the mixture to a heat-proof bowl. Stir in the vanilla.
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Beat the mixture with a wooden spoon until it becomes thick and grainy and is starting to set at the edges. This may take a while so be patient and keep beating.
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Once thick, quickly transfer it to your lined loaf tin and spread it out evenly.
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Leave it to sit at room temperature for 20 minutes then use a knife to score where you plan to cut it.
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Leave it to set for a further 4 hours at room temperature then cut into pieces and enjoy.
Recipe Notes
- I used Bramblestone Digital thermometer for this recipe.
- I have not tested this recipe with any plant-based milks other than soy. I cannot guarantee other types of milk will work.
- Use a blocky vegan butter for this recipe, not the spreadable margarine.
- Store in an airtight container for up to 1 week.