Tablet (taiblet in Scots^[1][2][3]) is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla and sometimes has nut pieces in it.^[2][4]

Tablet differs from fudge in that it has a brittle, grainy texture, where fudge is much softer. Well-made tablet is a medium-hard confection, not as soft as fudge, but not as hard as hard candy.

Commercially available tablet often uses fondant instead of the milk products. This produces a slightly less granular texture compared to the traditional home-made tablet, and is supposedly easier to prepare on a commercial scale.^{[citation needed]}

According to The Scots Kitchen by F. Marian McNeill, tablet is noted in The Household Book of Lady Grisell Baillie in the early 18th century.^[5] The traditional recipe uses just sugar and cream. More modern recipes substitute condensed milk and butter for the cream, as cream has a tendency to burn when boiled.

Tablet is sometimes referred to as Swiss Milk tablet (Swiss Milk being a term used by some for condensed milk)^[6][7][8] or butter tablet.

• Barfi
• Confiture de lait
• Dulce de leche
• Caramel
• Penuche