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
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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.)
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On a cold burner, combine the buttermilk, sugar, baking soda, and white Karo syrup in the saucepan. Stir the mixture until it’s smooth.
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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.)
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Move the saucepan to a cold burner, but don’t turn off the hot burner. You’ll be getting right back to it.
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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.
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When your thermometer reaches 240F., give the pan a final stir, turn off the burner, and take your candy from the heat.
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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.
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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.