Butterscotch Candies
My aunt gave me this recipe when I was 12 and I have been making them ever since. You can substitute semi-sweet or milk chocolate morsels in place of the butterscotch morsels for a different twist.
My aunt gave me this recipe when I was 12 and I have been making them ever since. You can substitute semi-sweet or milk chocolate morsels in place of the butterscotch morsels for a different twist.
- Carbohydrate 2.20779166688994 g
- Cholesterol 0 mg
- Fat 0.465177083908517 g
- Fiber 0.112083333401821 g
- Protein 0.37899791695306 g
- Saturated Fat 0.0985854167866345 g
- Serving Size 1 1 Serving (3g)
- Sodium 20.9818750052393 mg
- Sugar 2.09570833348812 g
- Trans Fat 0.0127643750171563 g
- Calories 14 calories
Step-by-step
- Heat peanut butter and morsels in a double boiler over medium heat until morsels are completely melted.
- Place cornflakes in a large mixing bowl then pour peanut butter mixture over flakes and mix well to coat.
- Working quickly, drop by teaspoonfuls onto wax paper covered cookie sheet.
- Sprinkle with colored sugar or sprinkles.
- Refrigerate for 15 minutes to set.
- To store, I use waxed paper to layer the candies in an airtight container.
Unlike brittle hard caramels that require precise temperature mapping using specialized candy equipment, drop confections rely on direct thermal melting and immediate shaping before crystallization occurs. Confectioners historically developed these quick-melting drop sweets as a shelf-stable alternative to traditional boiled sugar work during periods when specialized kitchen tools were scarce. Mastering this method requires careful observation of physical changes rather than relying on digital instruments, ensuring consistent results batch after batch.
- Heat the peanut butter and morsels strictly over medium heat in a double boiler to prevent scorching the delicate milk solids in the butterscotch chips, stirring continuously until the mixture is entirely smooth and glossy.
- Coat the three cups of cornflakes immediately after the melting phase concludes so that the warm fat can evenly seal each flake without making them soggy.
- Drop the portions onto a wax paper-lined cookie sheet in rapid succession within five minutes of mixing, because the mixture rapidly stiffens as it cools at room temperature.
- Chill the shaped portions in the refrigerator for exactly 15 minutes to allow the fats to solidify and create a stable structure.
Store finished pieces in an airtight container layered with sheets of wax paper to prevent sticking. Separating the layers properly maintains the structural integrity of each piece for up to two weeks in cool storage conditions.
