Scottish Tablet Mini-Series Blog 2 - Grainy Scottish Tablet
Welcome to our second blog in the Scottish Tablet mishaps mini-series. In this blog, we're discussing grainy Scottish Tablet, why it happens, and how to avoid it.
The texture of Scottish Tablet is extremely important as it should have a bite to the exterior and if you follow a good Scottish Tablet Recipe it should dissolve when you push it against the roof of your mouth. So when you make Scottish Sweets make sure you do it right because no one likes a grainy Scottish Tablet!
In this blog, we will discuss why your Scottish Tablet may be grainy and remedies that your recipe may not have pointed out.
Why is my Scottish Tablet Grainy?
If your Scottish Tablet is grainy, it usually means you have done something wrong when following the steps of your Scottish Tablet Recipe. The best Scottish Tablet should be smooth and melt in your mouth. A grainy texture normally means that your sugar has melted too quickly. So if you’d prefer it to be a little smoother then it’s down to beating. Give it a little more elbow grease!
How do you avoid making grainy Scottish Tablet?
For the best Scottish Tablet that is smooth and delicious rather than thick and grainy, you need to let your tablet cool down for 2 or 3 minutes and then vigorously beat it for a good 5 minutes or until the shine disappears. Once you see the mixture thicken it should be ready to pour. However, pour too soon and your mixture may end up very grainy and that’s what you want to avoid.
We hoped you enjoyed our mini-blog on how to avoid making grainy Scottish Tablet. Leave us a comment below to let us know your thoughts.
Related post
Fudge and Scottish Tablet Blog
Whisky Heritage and Fudge Delights: Exploring The Glenturret Distillery
Read more
RECENT POSTS
