Talk:Tablet (confectionery)

message: On 25th Dec User:Oo7565 proposed that this article be deleted because it was "non noteabl sunject outside scotland not importent enough to be on here". I stopped the proposed deletion because this topic has a far longer history than most of the confectionery items listed on Wikipedia and is known under other names in other countries (the article gives details), thus showing the proposer's reasoning to be faulty. --- Derek Ross | Talk 07:25, 26 December 2006 (UTC)
replies: text: Indeed, tablet is known (and made) in other parts of the United Kingdom. Francis Davey 21:50, 27 December 2006 (UTC)

text: Yes, thanks. I missed that while I was away. --scruss 23:33, 6 January 2007 (UTC)
thread_title: Proposed deletion of 26 Dec.

message: I note that everyone in the above discussion agrees that the common name is simply "tablet";  wouldn't that suggest moving to tablet (confectionery), or some disambiguation to that effect?  Alai 02:55, 16 June 2007 (UTC)
replies: text: Most of us would probably agree, Alai. We just have to convince scruss. -- Derek Ross | Talk 04:53, 23 June 2007 (UTC)
replies: text:  move it there if you wish, but please keep a redirect - there appear to be external links to Scots tablet --scruss 15:23, 2 July 2007 (UTC)
thread_title:  Naming issue 

message: is this the same thing as butter tablet? It looks and sounds as if it's one and the same.... 81.149.182.210 (talk) 02:47, 31 October 2008 (UTC)
replies: text: Yes it is. -- Derek Ross | Talk 04:40, 31 October 2008 (UTC)

text: It can be, meaning that it is butter that is used rather than an alternative fat. Of course, tablet should only ever be made with butter. However, I have had 'butter' tablet which appears to have been made with more butter than usual, presumably to give a rich taste or imply superior quality. But it doesn't work,- the use of butter/sugar ratio greater than 1:9 interferes with the crystallisation of the sugar giving a 'heavy' or 'damp' textureHicon (talk) 19:06, 26 April 2010 (UTC)
replies: text: Sugar and cream (the traditional recipe) works fine for me and the result is much appreciated. Francis Davey (talk) 23:51, 7 January 2011 (UTC)
thread_title: Butter Tablet

message: Is it the same thing as Russian Fudge? I note no mention of russian fudge on wikipedia at all. Any ideas?  —Preceding unsigned comment added by 125.238.252.75 (talk) 07:03, 1 January 2010 (UTC)
replies: text: I came here to say the same thing. My guess is yes. Russian fudge appears to be a NZ and perhaps Australian name. Possibly US as well although that's more difficult to tell. I've never heard the name butter tablet or butter fudge before. Nil Einne (talk) 14:08, 8 January 2010 (UTC)
replies: text: As a datum, I live in the US and know of tablet as a Scottish confection. I've never heard of russian fudge though. The first recipe I find for "russian fudge" is just like tablet. --Elijah (talk) 05:33, 8 January 2011 (UTC)
thread_title: Russian Fudge

message: Okay, this varies a bit depending on the recipe and for how long it's been boiled but in my experience it's grainy and slightly crystalline; it breaks when you bite it; it dissolves fairly quickly in your mouth if you let it and it is just on the edge of being brittle. "Chewy" is how I would describe caramels or fudge (although a piece of fudge is much softer than a caramel) but I wouldn't really use it in a description of tablet. If it's been boiled too long it becomes quite hard and brittle; if not boiled long enough, it's soft and verging on syrupy. Comments ? -- Derek Ross | Talk 20:04, 20 June 2011 (UTC)
replies: text: I've always aimed for almost brittle (so it breaks when you bite it). The traditional tablet made at home and near my grandparents home in the Highlands was of a similar kind. "Chewy" would be wrong. I mean obviously you can chew anything, but I don't think its a helpful description. I'd agree with you on that score. Francis Davey (talk) 21:55, 20 June 2011 (UTC)
replies: text: Sounds like we're on the same page then, Francis. Anyone else ? -- Derek Ross | Talk 22:51, 20 June 2011 (UTC)
replies: text: Tablet has a grainy texture that crumbles under stress. It could never be described as "chewy". -- Scjessey (talk) 17:35, 21 June 2011 (UTC)
thread_title: Texture

message: Prompted by the discussion above and hopeful of finding some tablet (if mis-named as butter fudge) while out of Scotland I swung by a very large Sainsbury's in London. Unable to find it in the confectionery aisle, I asked the  shop assistant who was there stocking shelves. After showing me some non-Sainsbury branded fudges but otherwise drawing a blank, on explaining to her that the item I was after was really a Scottish item called tablet, but that Sainsbury apparently labelled it as fudge she told me her manager was, by luck, Scottish and went to find him. He confirmed that they did a Sainsbury's butter fudge but that "it's a fudge, it's no tablet, never in a million years"; that it was soft, not as sweet. The three of us went back to the aisle to look as I was going to try it anyway but the range has apparently changed recently and there was none there, today at least. The manager said that that assistant knew the confectionery range better than anyone in the store and if she didn't know the item, they didn't stock it any longer. Mutt Lunker (talk) 23:37, 11 June 2013 (UTC)
replies: text: Thanks for sharing that, Mutt. I loved it. But you have to be more careful. The WikiPolice will haul you over for Original Research! -- Derek Ross | Talk 01:41, 12 June 2013 (UTC)
replies: text: It is possible Sainsbury doesn't stock it anymore (I now live in the US and rarely visit England) but the stuff they had was absolutely the same as tablet. It came in a "Taste the difference" packaging. Tesco still does a similar one. There's no way in a million years you would call the stuff fudge. It's hard, crumbly and very sweet. It's identical to Scottish tablet that I've been eating for years. -- Scjessey (talk) 16:55, 12 June 2013 (UTC)
thread_title:  Sainsbury's butter fudge