Dutch Butter Candy a K a Zeeuwse Boterbabbelaars
Indulge in the rich, buttery perfection of Dutch Butter Candy, also known as Zeeuwse Boterbabbelaars, a beloved traditional treat from the Zeeland province of the Netherlands. This timeless recipe combines simple pantry staples—granulated sugar, unsalted butter, heavy cream, golden syrup, and a pinch of salt—into irresistibly smooth and creamy handmade candies. The key to crafting these delightful sweets lies in achieving the perfect caramelization and a glossy finish through expert kneading and stretching. With just 30 minutes from start to finish, these melt-in-your-mouth confections are perfect for gifting or savoring alongside a cup of tea. Transport your taste buds with a taste of Dutch heritage and keep these bite-sized treasures fresh in an airtight container for future indulgence. Keywords: Dutch Butter Candy, Zeeuwse Boterbabbelaars recipe, traditional Dutch sweets, buttery caramel candy, homemade candies.
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Ingredients
- 400 grams Granulated sugar
- 100 grams Unsalted butter
- 150 ml Heavy cream
- 50 grams Golden syrup or light corn syrup
- 1 pinch Salt
Directions
Step 1
Prepare a flat baking sheet by lining it with parchment paper or greasing it lightly with butter.
Step 2
In a heavy-bottomed saucepan, add the granulated sugar, heavy cream, golden syrup, unsalted butter, and a pinch of salt.
Step 3
Place the saucepan over medium heat and stir the ingredients together until the sugar has dissolved and the butter has melted completely.
Step 4
Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the mixture but not touching the bottom of the pan.
Step 5
Increase the heat slightly and bring the mixture to a gentle boil. Stir occasionally to prevent burning. Cook until the thermometer reads 120°C (248°F), which is the firm ball stage.
Step 6
Once the desired temperature is reached, immediately remove the pan from the heat. Be cautious as the mixture will be extremely hot.
Step 7
Carefully pour the hot candy mixture onto the prepared baking sheet. Allow it to cool for 3-5 minutes, or until it is firm enough to handle but still pliable.
Step 8
Using lightly buttered hands or a buttered spatula, fold and knead the candy to create a glossy finish. Stretch it into a long rope about 1 cm (0.4 inches) in diameter.
Step 9
Cut the rope into small, bite-sized pieces using buttered scissors or a knife. Work quickly, as the candy will harden as it cools.
Step 10
Allow the candies to cool completely and harden before serving. Store in an airtight container to keep them fresh.
Nutrition Facts
| Serving size | (700.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2911.9 |
| Total Fat 135.7g | 0% |
| Saturated Fat 80g | 0% |
| Cholesterol 371.4mg | 0% |
| Sodium 209.4mg | 0% |
| Total Carbohydrate 439.8g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 439.8g | |
| Protein 0.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 21.4mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 21.4mg | 0% |
Source of Calories