Butter Tablet Recipe Please

caitybabes

rosie383 wrote: »

That is a great idea! I never thought of not melting it again.
Tell you what I did do though..... I whizzed some in the FP with a heaped tsp of cocoa powder, half a wee tub each of mascarpone and cheap cream cheese and used it on top of a biscuity base as a choc fudge cheesecake. It was unbelievable!!!! Went down great with my guests and enough left over for me to have for supper after they all went home!

Glad I helped sounds yummy! Any left for me?

zippychick

Ive merged this with our existing tablet thread

ZIP

rosie383

caitybabes wrote: »

Hello,

I accidentally made my fudge very firm in the past and it was a bit too crunchy so I whizzed it up in the food processor (to make toffee/fudgey breadcrumbs) and mixed it with whipped cream for a banoffee pie. It went down a treat - "best bannoffee pie ever" according to one guest. So I suggest you whizz it up into crumbs rather than trying to melt it down, just incase it cooks even further.

Enjoy

I'm getting through the tablet rightly!!
I did exactly what you suggested, using ginger and digestive biscuits with a handful of oats for the base.
It was much nicer than a traditional banoffi pie as it wasn't as sweet. I always get complimented on my desserts anyway, but I have never made such an impression with one.... EVER!
Going out for dinner again tonight and tomorrow night, so I will get through the last of the tablet by the time I have my desserts made to take with me.

sammyjammy

I need tablet emergency help

I made some yesterday, I cooked for 25 mins but had the heat on too low so didn't actually boil for required time, also didn't beat it for long enough (tennis elbow - ouch)

Is it possible for me to remelt it and boil it/beat it again?

Part of me thinks nothing to lose as it hasn't set but don't want to waste my time if it won't work.

Northern_Princess

I've remelted some before when I did the same thing and never boiled it for long enough and it turned out fine. Check it's ready by doing the 'soft ball' test in water before pouring. Here's my recipe if it helps with boiling times:-


4oz salted butter
2 1/4lb caster sugar
1 cup milk (full cream)
14oz tin condensed milk

Melt the butter over a low heat in a heavy based pan. Add the sugar and milk. Keep stirring until all the sugar has dissolved. Don't worry if it doesn't dissolve properly as it will when you simmer it. Add the condensed milk. Turn the heat up a bit and bring to the boil REALLY slowly. Turn the heat down and let it simmer for about 18 - 20 mins. Check the mixture by dropping a bit of it into a bowl of cold water. If it goes into a soft ball you can pick up between your fingers take it off the heat. Beat like mad for about 5 mins, pour into a baking tray, wait till it cools and score

NP x

snit_girl

yep, you can boil it again. Put it back in a pan and bring to the boil (I usually boil for around 10-15 mins), test a drop in cold water - if it firms up then it's ready to beat. Take off the heat and beat for 5 - 10 mins. I always beat until the texture of the mix changes. You will be able to hear and feel it becoming grainy, this is it now ready to set