CF-002Butterscotch lollypopsConfection · Cream candy, hard crack

Rev 022026-09-281 / 3

Butterscotch lollypops

A cream caramel cooked to hard crack, poured as a slab and cut square with a stick in the side, after See's. Cream, butter and a little vinegar keep it tough rather than glassy; it shatters, then softens.

SourceHouse formula · OriginalContainsMilkLast changeRev 02 · Variants moved after the method

Equipment8 × 8 in pan, foil-lined · 3 L heavy pot · Candy thermometer · 36 paper lollipop sticks · Bench knife

Yield · pops36 · ≈17 g

Cook · 300 °F150 °C

At 4,700 ft · 291 °F145 °C

Pan · 8 × 8 in6 × 6 cut

Fat · of candy≈16%

Formula

% · sugars = 100

See's panel reads sugar, corn syrup, cream, chocolate, brown sugar, butter, vinegar, salt. Same order here.

Corn syrup high, cream and vinegar in, butter modest. That is the tough-not-glassy bite.

Idaho Falls, 4,700 ft: pull at 291 °F / 145 °C. Sea-level target is 300 °F.

Silicone lollipop molds instead of the slab → fill to 15–20 g and set the sticks at once.

† Doesn't scale in a straight line past 2×.

Scale by weight

g batch ÷ 1.91

= g sugars

Then sugars × each %.† Trial past 2×.

	Ingredient	%	Grams
A Candy
	Granulated sugar	75.0	300
	Light brown sugar · packed	25.0	100
	Light corn syrup	37.5	150
	Heavy cream · warmed	35.0	140
	Unsalted butter	15.0	60
	Cider vinegar	1.3	5
	Fine salt	0.8	3
	Vanilla extract † · off heat	1.0	4
B Pan · outside the formula
	Butter · on the foil	—	5
	Total in the pot	190.5	762

Continues on pages 2–3: method, trials, variants, done when, fixes, revisions →

CF-002Butterscotch lollypopsConfection · Cream candy, hard crack

Rev 022026-09-282 / 3

Method

Tick each step as done

Stir the whole cook. Brown sugar and cream scorch on the pot floor if it sits.

01
Prep. Line the pan with foil, butter it. Lay out 36 sticks. Clip the thermometer to the pot.
5 min
Foil, not paper
02
Melt. Butter, both sugars, corn syrup, vinegar and salt in the pot. Medium heat, stirring, to a syrup.
3–4 min
Sugar dissolved
03
Cream. Warm the cream. Add it in a stream, stirring; it foams, then settles into a boil.
1 min
Full boil
04
Cook. Medium heat, stirring the floor of the pot the whole time. Wash the sides once with a wet brush.
15–20 min
150 °C 300 °F
05
Watch. From 280 °F the last 20 degrees go fast and the colour deepens. Pull at the mark, not the colour.
—
Deep amber
06
Finish. Off heat. Vanilla and any off-heat variant in; stir until the foam drops.
30 s
Foam settled
07
Pour. Into the pan in one pass. Don't scrape the pot; tilt to level. Flake salt now if the variant has it.
1 min
≈1 cm slab
08
Score. When the surface has skinned, score 6 × 6 with a buttered bench knife, pressing to the foil.
3–5 min
Skinned, still soft
09
Sticks. Firm but yielding. Push a stick 2 cm into one side of each square along its score line.
8–12 min
Leather-firm
10
Cure. Cool fully. Lift on the foil, snap along the scores, twist the squares apart.
1 h
Room temp
11
Wrap. Cellophane, twisted. Airtight tin; nothing in the fridge, it weeps.
—
Same day

Trials

Change one variable per trial

A is the sheet as written. B is a lower pull for a softer bite. C sets sticks in a mold.

Variable	Trial A	Trial B	Trial C
Date
Change	As written	Pull 5 °F lower	Silicone mold
Bite · stick
Staff rating 1–5

CF-002Butterscotch lollypopsConfection · Cream candy, hard crack

Rev 022026-09-283 / 3

Variants

Each as % of the batch

One variant per batch. Each note names the step it changes; a row's note says replace or add.

Honey pulls the set softer. The honey pops cook 5 °F higher and wrap the same day.

Honey and flake salt10.1% of batch · 77 g

Honey · for 75 g corn syrup97.475

Flake salt † · on top2.62

→Step 02 · honey in with the syrup. Pull at 305 °F.

→Step 07 · salt over the slab.

Burnt honey9.8% of batch · 75 g

Honey · for 75 g corn syrup100.075

→Before 02 · honey alone to deep amber, 160 °C.

→Step 03 · cream stops it; then the rest. 305 °F.

Brown butter2.0% of batch · 15 g

Unsalted butter · extra100.015

→Before 02 · brown all 75 g butter.

Chocolate8.9% of batch · 68 g

Dark chocolate · 70% chopped88.260

Cocoa powder · Dutch11.88

→Step 06 · both in with the vanilla; stir until smooth.

Café latte0.8% of batch · 6 g

Instant espresso100.06

→Step 03 · dissolved in the warm cream.

Malted milk3.9% of batch · 30 g

Malted milk powder100.030

→Step 03 · into the warm cream. It catches; stir.

Done when

And how it keeps

Done when

Thermometer300 °F · 291 °F here

Cold waterHard, brittle threads

ColourDeep amber

Bite, curedShatters, then softens

Keeps

WrappedAirtight, 3–4 weeks

Honey popsSame day; 2 wk

FridgeNo · weeps

If it goes wrong

Most likely cause first

Soft, stickyUnder the mark, or a wet day. Recook not possible; wrap fast

GrainyCrystals from the sides. Wash them; no stirring above the line

Scorched tasteStopped stirring, or heat high. Medium; stir the floor

Sticks loosePushed too late. Sticks at leather-firm, 8–12 min

Revisions

Newest last

Rev	Date	Change	From
Rev 01	2026-09-28	First issue	—
Rev 02	2026-09-28	Variants moved after the method	Review