Quote Originally Posted by Laird_M View Post
Chatting with a colleague the other other day she asked if I liked Tablet and I told her I hadn't had it for years.

So, I thought I'd have a bash at making some - made sweets in the past so it can't be THAT difficult right?

Wrong - I've got a nice tray of soft toffee, but no tablet...
I've never heard of tablet before now, but if I'm reading the description properly, it sounds like the key to it is caramelizing the sugar well enough to harden. My guess would be that you didn't cook it long enough or hot enough (did you use a candy thermometer in this process?).

But also, when making similar candies in the past (my grandparents owned a candy store when I was a child and made everything in the back of the store... oh, the memories!), I found that humidity in the air made a big difference on how well it 'set up' after cooking. On dry, crisp days, it would get nice and hard. On wet, soggy days, it would tend to resist hardening.