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Vegan Recipe: Whisky Tablet

Vegan Lass Tablet.jpeg

This recipe originally featured in my Christmas book (New Traditions), and was recently republished by The Scotsman. I think this Scottish sweetie is great at any time of year! 

I know a few purists who will curse me for deigning to put whisky in my tablet, but I rather like it. If you’d prefer a more traditional tablet experience, feel free to omit the whisky; either way this recipe will get you a melt-in-the-mouth sweet treat much like the kind that’s been made for decades. It’s a bit of a project (it takes a lot of standing and stirring), but in my opinion is well worth the effort.

Whisky Tablet

Makes: 81 1-inch square pieces

Preparation time: 4 hours (2 hours active)

Ingredients

125g vegan butter (plus extra to grease the tin)

1kg golden caster sugar

400ml coconut milk

250ml coconut cream

1 tsp vanilla extract

60ml good-quality vegan whisky

Directions

1. Grease a 9-inch square baking tin with vegan butter and set aside.

2. Place the sugar, coconut milk, and coconut cream into a large cooking pot. Place over a low heat and stir occasionally till the sugar has dissolved. Add in the butter and stir till melted.

3. Increase the heat to medium-high and allow the mixture to boil. Stir frequently with a wooden spoon until it reaches soft-ball stage (120 degrees Celsius or 248 Fahrenheit); if you know how to recognise this stage by sight, go for it, otherwise use a sugar thermometer.

4. Remove from the heat, then add in the vanilla and whisky (if using).

5. Using an electric whisk, beat the mixture in the pot till it thickens up (about 5 minutes). Pour the mixture out into your greased tin and set aside to cool.

6. After 10-15 minutes, score the tablet into roughly 1-inch squares.

7. Leave to set for another 2-3 hours, cut, then serve or store in an airtight container in a cool, dry place. 

Until next time...

Vegan Lass