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A Modern Take on Vintage Butterscotchies

 

 

Awe, the ever-popular cornflake - Kellogg’s is a name synonymous with pressed, toasted corn, but there are other brands, including some that are gluten-free.  

Butterscotchies are a delicious treat made by coating cornflakes in a toffee mixture. They are easy to make. I am allergic to soy lecithin, an ingredient in most purchased toffee. I found a soy-free recipe for Fantastic Microwave Oven Toffee so that I can partake in this treat too. 

My vintage recipe for Butterscotchies originally called for 2 boxes of Mackintosh Toffee. Over the years, packaging sizes changed. Some years ago, I determined a weight measure for the toffee required in this recipe. 

Recipe Ingredients:

130 grams of the toffee of your choice. I make microwave oven toffee and love the results. 

1 tablespoon of butter or margarine

1 tablespoon milk or milk alternative

2 cups Kellogg’s Corn Flakes or corn flakes of your choice

Melt the toffee, milk, and butter in a double boiler. No cooking is required. 

If you don’t have a double boiler, try to buy or borrow one, but as an alternative, you can melt ingredients in a heat-proof bowl over a pot containing boiling water. You could also melt the ingredients on medium-low in your microwave oven. A Staybowlizer makes one vessel fit another perfectly.

When the toffee mixture has melted, add the cornflakes to the pot.

Stir gently until the cornflakes are entirely coated, then drop small mounds of the mixture by teaspoon onto waxed paper and place in the fridge to harden. One can use a mini-muffin pan to make portions even. If you are using home-made toffee and gluten-free corn flakes, adding the mixture to mini-muffin cups helps hold these treats together. 

These melt-in-your-mouth treats are easy to make and delicious to eat. I often double this recipe. Put them in a tin and hide them because they disappear faster than you can make them. 

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