Dig Em 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.

CLASSIC BUTTERSCOTCH DROPS RECIPE

Steps:

• Prepare 2 large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray.
• 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 ).
• Remove the pan from the heat and stir in the vanilla extract.
• 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.
• 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.

BUTTERSCOTCH DROP SCONES

Steps:

• Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.

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.

DIG 'EM BUTTERSCOTCH DROPS

Steps:

• 1. In large bowl, microwave butterscotch morsels at HIGH (100% power) 2 minutes and 30 seconds, stirring after 1 minute and 15 seconds.2. Add cereal and peanuts, tossing until well coated.3. Drop by round measuring-tablespoon onto waxed paper or baking sheet. Chill until firm (approximately 15 minutes). Store in covered container. Yield: 4 dozenVARIATIONS: Peanut Butter - Use 12-ounce package peanut butter morsels in place of butterscotch morsels.RANGE-TOP METHOD: In large saucepan, melt butterscotch morsels over low heat, stirring constantly. Add cereal and peanuts. Stir until well coated. remove from heat. Follow step 3.

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.