Last weekend I found myself in the slightly retro experience of finding myself with half a can of evaporated milk needing used up. I haven’t eaten the stuff neat since childhood and even then I never particularly liked the slightly metallic taste. I generally prefer the toffee-ish tones of condensed milk and its sticky sweetness, and as a topping, I always preferred cream, so it seemed for a minute like I’d either be throwing it down the sink or finding out if squirrels like a spot of Carnation.
But then a conversation with the Lovely Scotsman reminded both of us about that peculiarly Scottish delicacy of tablet. Harder than fudge, sweeter than falling in a bag of pure caster sugar after being dipped in syrup and utterly lovely, it seemed like the perfect solution to my evaporated milk* dilemma. I prepared to roll up my sleeves and beat some molten sugar into submission when I espied that you can magic this sweetmeat up the modern way and do it in the microwave making it perfect for a lazy Sunday afternoon.
Tablet is usually served simply. Some even suggest that the addition of vanilla extract is too newfangled, but I’m no stickler for tradition so it seemed like a marvellous idea to add a Scandinavian twist and add some crunch to the tablet in the shape of some crushed up Daim bar. I thought the saltiness of it would work here without just copying the salted caramel trend.