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Butterscotch Drops

User Rating 4 Star Rating (1 Review)


Butterscotch Drops Picture
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
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.

Prep Time: 40minutes

Total Time: 40minutes


  • 2 cups granulated sugar
  • 2/3 cup cream
  • 2/3 cup water
  • 1/8 tsp cream of tartar
  • 6 tbsp butter, cut into small pieces
  • 1/2 tsp vanilla extract


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.

3. Add the cream of tartar and boil the mixture until it reaches 240 degrees (soft-ball stage). Add the butter and continue boiling until the mixture reaches 280 degrees (soft-crack stage).

4. Remove the pan from the heat and stir in the vanilla extract.

5. 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.

5.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 two weeks.

User Reviews

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 4 out of 5
Butterscotch Drops?, Member ArthurER

I recently bought a Candy Thermometer from one of our local 'more expensive' Baking & Cooking stores. I decided to 'break it in' on this recipe for Butterscotch. I followed the recipe to the 'T' and in the final stage, where you are supposed to take it to 280 degrees, I hit a snag. By the time the candy had reached 275 it had started to caramelize and form lumps I quickly removed it from the heat and put the essence in and tried to stir it in. it started forming fudge, and as I did not really want fudge, I put a little water in. This did thin it a little, but after pouring it into the baking tray (I did not want drops) and had cooled down, I landed up with a sort of crunchy fudge. The only explanation/reason for this 'failure' can be that the candy thermometer is faulty. So it is not the recipe's fault. Lol, so in the end, the caramelized butterscotch crunchy fudge still tastes great.

34 out of 58 people found this helpful.

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