Butterscotch Drops

Butterscotch Drops
(c) 2014 Elizabeth LaBau
  • 65 mins
  • Prep: 40 mins,
  • Cook: 25 mins
  • Yield: 24 to 32 drops
Ratings (10)

This recipe for butterscotch drops produces a hard candy that has the classic butterscotch taste. If you don't want to make the candy into drops, you can pour it into a greased 9x9 pan and break it into small pieces once it is set.

What You'll Need

  • 2 cups sugar
  • 2/3 cup cream
  • 2/3 cup water
  • 1/8 teaspoon cream of tartar
  • 6 tablespoons butter (cut into small pieces)
  • 1/2 teaspoon vanilla extract

How to Make It

  1. Prepare two large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray.
  2. Combine the sugar, cream, and water in a large saucepan over medium heat and stir until the sugar dissolves. Add the cream of tartar and boil the mixture until it reaches 240 F (soft-ball stage). Add the butter and continue boiling until the mixture reaches 280 F (soft-crack stage).
  3. Remove the pan from the heat and stir in the vanilla extract.
  1. Using a very small teaspoon, carefully drop spoonfuls of the hot candy onto the prepared baking sheets. It is important to work quickly before the candy begins to set. The drops will spread, so leave a bit of space in between your spoonfuls. Continue forming small butterscotch drops on the prepared sheets until you run out of candy or it becomes too hard to work with.
  2. Allow the drops to set at room temperature, then lift them off the baking sheet. Serve immediately, or place them in an airtight container and store at room temperature for up to 2 weeks.
Nutritional Guidelines (per serving)
Calories 85
Total Fat 4 g
Saturated Fat 2 g
Unsaturated Fat 1 g
Cholesterol 11 mg
Sodium 2 mg
Carbohydrates 13 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)