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.
Makes: 81 1-inch square pieces
Preparation time: 4 hours (2 hours active)
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
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.