02 May 2012

Butterballs


Looks can be very deceiving... trust me when I say that these sweets are so delicious and fun to make!

I have great memories of making these when I was young (along with the Coconut Haystacks) and everyone in the family loved them when I made them again recently.

From the classic "What's Cooking?" book by Alison Holst, there is also the added bonus of them being gluten and egg free (Shhhhh - don't mention the sugar and butter).

Can't wait to make more.


Ingredients
½ cup sugar
2 tablespoons water
2 tablespoons honey
2 tablespoons butter
½ teaspoon rum essence or rum & butter essence

Put the sugar and water into a small pot and heat gently until the sugar dissolves.  Add the honey and the butter and boil the mixture gently, without stirring.

Get a shallow container of cold water, and drop drops of the mixture into it.  As soon as the drops are hard, and break when you bite them, take the pot off the heat and leave it to cool a little.

While you wait, rub a fairly thick layer of butter on to a metal place.

Add the essence to the candy, stir it gently, and pour it on to the buttery plate.

When it is cool enough to touch, push it into a lump with a buttery rope and roll them into balls.

When they are cold, put them in an airtight jar.


For more delicious recipes visit here.

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