*  Exported from  MasterCook  *

                              Scots Tablets

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Sugar
   3       c            Cream
  
  Put into an enamelled saucepan 2 lb sugar and 3 cups of thin cream
  or milk. Bring it gradually to the boiling-point, stirring all the
  time. Let it boil a few minutes. Test as for toffee, but do not
  boil it so high. When it has reached the consistency of soft putty
  when dropped in wold water, about 245°F, remove the pan from the
  fire. Add flavorings as below. Now put the pan into a basin of cold
  water and stir rapidly with a spoon. It soon begins to solidify
  round the edge, and this must be scraped off repeatedly. Keep
  stirring until the mass is sufficiently grained, and then pour it
  immediately on to a buttered slab. If too highly grained, it will
  not pour out flat; if too thin, it will be sticky. Only practice
  makes perfection. When sufficiently firm, mark into bars with a
  knife, or cut into rounds with the lid of a circular tin.

  Cinnamon:

  Add a few drops of oil of cinnamon.

  Coconut:

  Add 4 oz coconut and boil for 2 minutes, then add a pinch of cream
  of tartar and remove from the fire. It should be vigorously stirred
  until quite creamy.

  Fig:

  Add a pinch of cream of tartar just before removing from the fire.
  Then stir in 4 oz finely chopped figs, previously washed and dried.

  Ginger:

  Add 2 ts ground ginger, dissolved in a little cold water, and some
  chopped preserved ginger, if desired.

  Lemon:

  Add 1 ts lemon extract.

  Orange:

  Add the grated zest and juice of an orange.

  Peppermint:

  Add a few drops of oil of peppermint.

  Vanilla:

  Add 1 ts vanilla extract.

  Walnut:

  Add 1/2 ts vanilla extract and 4 oz shelled and chopped walnuts.
 

                   - - - - - - - - - - - - - - - - - -