Brown Sugar Drops

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Candy

Ingredients

  • 1 cup buttermilk
  • 2 1/2 cups white sugar
  • 1 teaspoon baking soda
  • 2 Tablespoons white Karo syrup
  • 1/2 cup butter, room temperature

Directions

  1. Before you start, get out a 3-quart saucepan and your candy thermometer. Place the thermometer inside the saucepan with the sliding clamp on the outside. Slide the thermometer through the clamp until it’s approximately ½ inch from the bottom of the pan. (If the bulb touches the bottom of the pan, your reading will be wildly off.)

  2. On a cold burner, combine the buttermilk, sugar, baking soda, and white Karo syrup in the saucepan. Stir the mixture until it’s smooth.

  3. Turn your burner on medium high heat. STIR the candy mixture CONSTANTLY until it boils. (This will take about 10 minutes, so pull up a stool and get comfortable while you stir.)

  4. Move the saucepan to a cold burner, but don’t turn off the hot burner. You’ll be getting right back to it.

  5. Drop the butter into the candy mixture and stir it in. (This could sputter a bit, so be careful.) Slide the saucepan back on the hot burner and watch it cook. STIRRING IS NOT NECESSARY FROM THIS POINT ON. Just give it a little mix when you feel like it.

  6. When your thermometer reaches 240F., give the pan a final stir, turn off the burner, and take your candy from the heat.

  7. Let it cool on a wire rack or a cold burner until it returns to almost room temperature. Then stir it with a wooden spoon until it looks creamy.

  8. Lay out sheets of wax paper. Drop the Brown Sugar Drops by a spoon onto the paper. Don’t worry if your “drops” aren’t of uniform size. Once your guests taste them, they’ll be hunting for the bigger pieces.

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