Classic Butterscotch Drops Recipes

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

BUTTERSCOTCH HARD CANDY

Steps:

• Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

BUTTERSCOTCH DROP COOKIES

Steps:

• Cream sugar and butter.
• Beat eggs, milk and vanilla into mixture.
• Add nuts.
• Sift remaining ingredients together and blend into mixture.
• Drop by teaspoonfuls on lightly greased cookie sheet (I highly recommend a non-stick cookie sheet).
• Bake at 350 degrees for 8 to 12 minutes, until golden.
• Cool on wire rack.
• Optionally you can add chocolate chips - 6 ounce package.

BUTTERSCOTCH DROP SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl sift flour, brown sugar, baking powder and salt in a medium bowl.
• Add in very cold butter pieces and rub between fingers until coarse meal forms.
• In a small cup or bowl whisk together the cream and egg.
• Add to the butter/flour mixture with the baking chips and toss with a fork just until the dough comes together in moist clumps (add in more whipping cream if dough seems dry).
• Drop dough by 1/4 cupfuls onto a large lightly greased baking sheet, spacing apart.
• Bake for about 20 minutes, or until the scones are golden brown.
• Best served warm.