25 thoughts on “Ultimate Bliss

  • craig Post author

    I used sometimes to make it when I lived in England. I am not sure you can improve the flavour of tablet by adding coffee. But you can improve the flavour of coffee by adding tablet! 🙂

  • Beth

    Craig are you planning to write anything about TTIP ? Apparently there was absolute chaos in the European parliament yesterday and the SNP MEP didn’t bother turning up.

  • Rose

    For the benefit of we lumpen proles living outside God’s own country, wot’s tablet when it’s at home? My Mum’s tablet was aspirin.

  • Dreoilin

    When I read “Through a kitchen accident” (and having already noted the length of the post) I thought you were going to say, “have lost a finger”.

  • ------------·´`·.¸¸.¸¸.··.¸¸Node

    Tablet is mostly condensed milk and sugar. To fine-tune your new addiction, you could buy the condensed milk separately and add sugar to taste.

    I always have evaporated milk in my coffee. Buy it in any supermarket but Lidl’s do a handy ring pull version.

  • Blegburnduddoo

    As I remember, tablet, which seems to be confined to Scotland, is fudge, but slightly harder.

  • YouKnowMyName

    try tablet (condensed milk & sugar) with the addition of a few powdered/pestled green cardamom pods & a few powdered/pestled green pistachio nuts, boiled in milk for ten minutes then poured into small glasses and frozen. ( with, of course, an espresso/rosewater/saffron as optional possible additives )

    This gives wondrous KULFI or equivalent, Asian ice-cream! Which brings us back to the MEPs chickening out from voting on TTIP/TPP. . . how?

    When you next go to your local supermarket, cash-n-carry or whatever, check the ice-cream on sale for the presence of high fructose corn syrup, or glucose-fructose syrup or synonyms on their ingredients list, swear TTIP already! under your breath, and start cooking from more basic ingredients, should you have the time.

  • Habbabkuk (la vita è bella)

    In Greece in the old days – before Tetra-packs became ubiquitous (and perhaps even now in some areas or with older people) – the milk used with coffee was often condensed milk in tins (eg the well-known “Nou-nou” brand).

    ++++++++++++++++++

    Buy CHF, USD, GBP and Shekels – dump rubles, reals, rupees and rands (if you haven’t already)

  • deepgreenpuddock

    oh dear! condensed milk confectionary is lovely but it makes you sick-quick.

  • Iain Orr

    For traditional tablet – at any rate in my family – the key ingredients are sugar [a mixture of granulated and soft brown], milk, condensed milk and vanilla extract (or pods). The key to the final flavour and texture is how long the mixture is boiled for; and the beating, once it reaches the “soft ball” stage. That needs to ensure that – unlike fudge – the sugar in the final tablet is re-crystallised. In chewy fudge the sugar is amorphous.

    I’ll try Craig’s tip when I make my next batch.

    PS Other flavours besides vanilla are worth experimenting with. I like Christmas tablet with cinnamon, allspice and cloves; cardamom should also be good – a traditional Dutch addition to coffee.

  • Ben

    A nip in the ‘morn does it. No dairy…no sugar (except what sugar is in brandy) Tally Ho.

  • Jean Mackenzie

    Grandma’s recipe :

    2lb sugar 1 large tin of condensed milk
    2 oz butter 1/2 teaspoon vinegar
    small cup water 1/2 teaspoon vanilla extract (not flavouring)

    Put half the sugar, all the butter and the water in a heavy based pan.
    Bring slowly to the boil.

    Add condensed milk stirring quickly.
    Boil gently for ten minutes.
    Add rest of sugar and boil gently for a further ten minutes.
    Add vinegar slowly while stirring and boil for a further ten minutes.
    Remove from heat.
    Add vanilla extract and beat well with wooden spoon and pour into oiled tin.
    When cool mark into squares.
    Leave until cold, remove from tin break into squares and put in a screw-topped jar in a cool place for three months, as if you could!!!

  • doug scorgie

    One tablespoon of haggis in coffee has a unique flavour.

    Don’t knock it ’till you try it!

  • Rose

    Oh scrummy – Roll on the glorious revolution. As well as living in a more civilised environment there will be the pleasures of all these culinary delights to look forward to as well.

    My West country Mum’s “food of the gods” was never named and involved no domestic cooking – a doorstep of white bread, slathered in Marianne (a pale Scandinavian margarine)and sparingly sprinkled with white sugar. Kept us going for weeks.

    And we lived in a brown paper bag.

  • Ba'al Zevul

    Crush a few cardamom seeds into black coffee to make even crap discount instant more interesting, and decent coffee delicious. Condensed milk is strictly for cocoa….

  • Resident Dissident

    Try a few drops of Riga Black Balsam in coffee – especially when its cold outside. Whatever you do don’t drink it neat when it is truly the devil’s piss – the Russian relative who gave me the stuff told me afterwards that even Russians don’t go as far as drinking it neat.

    BTW does anyone know a good way of “watering” down slivovitz – I have a bottle but past experience tells me that drinking it neat is not the way to go.

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