Classic Butterscotch Drops

Often linked to butter and scorched sugar, butterscotch is a classic American confection. These drops cook brown sugar, butter, and corn syrup hard, then lift with vanilla and baking soda for light snap.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 210 cal
• 12g protein
• 32g carbs
• 10g fat
• 3g fiber

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Ingredients

• 1 cup light brown sugar
• 1/2 cup unsalted butter
• 1/4 cup light corn syrup
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/8 teaspoon fine sea salt

Instructions

1. 1Line a large baking sheet with parchment paper or a silicone mat and set it near the stove so you can work quickly once the candy reaches temperature.
2. 2Combine the light brown sugar, unsalted butter, light corn syrup, and water in a heavy 2-quart saucepan. Stir gently over medium heat until the butter melts and the sugar dissolves completely.
3. 3Clip on a candy thermometer and bring the mixture to a steady boil without stirring. Cook until the thermometer reads 300°F (hard-crack stage), watching for a deep golden amber color and a nutty butterscotch aroma, about 8 to 12 minutes.
4. 4Remove the pan from the heat immediately. Quickly stir in the vanilla extract, baking soda, and fine sea salt; the mixture will foam and lighten slightly.
5. 5Working carefully, drop rounded teaspoonfuls of the hot butterscotch onto the prepared sheet, spacing them about 1 inch apart so they form neat round drops.
6. 6If the candy thickens too much in the pan, return it briefly to very low heat just until fluid again, then continue dropping.
7. 7Let the drops cool completely at room temperature until hard and snap-clean when broken, about 30 to 45 minutes.
8. 8Once fully set, gently peel the drops from the parchment and store in an airtight container with parchment between layers to prevent sticking.