I’m getting slightly better with my drawing tablet, but have a long way to go.
Plenty, is the answer. By adding ¼ cup (measured before grinding) of finely-ground coffee beans to a half batch of tablet has resulted in almost black tarry lumps that combined sugar, butterfat and caffeine into a mallet-to-the-back-of-the-head rush.
Next time, I might use just a smidge less coffee. At the moment, it’s like a cross between full-on Rademaker’s Haagsche Hopjes and Uncle Ump’s Umpty Candy. I suspect that the RCMP will come knocking soon.
It seems that the Sunday Herald — one of Scotland’s better broadsheet newspapers — has picked up on my Scots tablet recipe. In an article called 100 Things To Do In Scotland Before You Die, they cite http://purl.oclc.org/NET/scruss/scots_tablet
Part of the 100 Things To Do In Scotland … article is online, but omits Aunt Celie’s recipe. Oh well.
Thanks to David Marsh and former Collins colleague Jennifer Baird, who both spotted this.
Before revising (and moving) my tablet recipe, it needs some clarification:
- I damp the sugar with about ¼ cup milk. The amount isn’t critical; too little, and you risk burning the mix. Too much, it just takes a while to boil off.
- 1kg of sugar is about 5½ cups.
- 100g butter is about 4/5 of a stick.
- I now use a 310×480mm (I think that’s 11×19″) large cookie pan for setting. It fills nicely, and makes nice thin slabs.
Just discovered Reese’s White Chocolate Peanut Butter Cups. They are so good.
For various reasons, I don’t eat “brown” chocolate. I love Reece’s Pieces, and so these are perfect. But with 910kJ per pack, I won’t be eating too many.
Typically, these things are a time-limited edition. Sweets I like always get discontinued. I guess that’s why I make my own.