These Butterscotch Patties are a delicious treat combining the creamy sweetness of butterscotch with the crunch of pecans. The recipe, attributed to Daisy Wilhite, features a blend of sugars, corn syrup, and nuts for a perfectly balanced homemade candy. It’s a great vintage recipe that’s easy to make and perfect for sharing during holidays or as a sweet snack.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Butterscotch Patties
Butterscotch Patties FAQ
What is Oleo?
Oleo is an old term for margarine. You can substitute butter if preferred.
Can I use other types of nuts?
Yes, walnuts or almonds can be used if you don’t have pecans.
How do I know when the mixture reaches the soft ball stage?
Drop a small amount of the hot mixture into cold water. It should form a soft, pliable ball that holds its shape when pressed.
Food History
Butterscotch candies date back to the 19th century and are beloved for their rich, caramel-like flavor. The use of corn syrup in this recipe ensures a smooth texture, a hallmark of mid-20th-century candy-making techniques. Adding nuts like pecans was a common practice in homemade candy recipes to give them texture and a touch of luxury. These patties reflect a time when treats were made with simple pantry staples, yet packed with flavor and nostalgia.
Timeline
- 19th Century: Butterscotch candies gain popularity in the United Kingdom and the U.S.
- 1920s-1940s: Recipes like this one incorporate corn syrup for smoother consistency.
- 1950s: Homemade candies become a holiday tradition in many American households.
- Present: Butterscotch remains a classic, often reimagined in modern recipes.
Recipe Discussion
This recipe brings together simple ingredients to create a melt-in-your-mouth candy with a delightful crunch from the nuts. The combination of granulated sugar and brown sugar provides a deep, caramelized flavor, while the corn syrup adds a smooth, chewy consistency. Beating the mixture after cooking ensures it has the right creamy texture. The final touch of a pecan pressed into each patty elevates this humble treat into something elegant and nostalgic.
Preparation Tips
- Use a candy thermometer: For precision, cook the mixture to 235°F-240°F, the soft ball stage.
- Prepare wax paper ahead: Lay out sheets of wax paper before starting the recipe to save time.
- Stir constantly: While cooking the sugar mixture, stir constantly to prevent burning.
- Cool slightly before beating: Letting the mixture cool for 10 minutes makes it easier to beat into a creamy texture.
- Work quickly: Once thickened, spoon the mixture onto wax paper before it sets too hard.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Candy Thermometer: Ensures accurate cooking temperatures for perfect consistency.
- Non-Stick Saucepan: Ideal for heating the sugar mixture evenly without burning.
- Wax Paper: Essential for cooling and shaping the patties.
Serving Suggestions
- Wrap individual patties in wax paper for gifting.
- Serve alongside coffee or tea for a sweet afternoon treat.
- Use as a topping for vanilla ice cream.
- Add to holiday candy platters for a vintage touch.
Bringing It All Together
Butterscotch Patties are a classic homemade candy that brings a sense of nostalgia to any table. Their sweet, creamy texture paired with the crunch of pecans makes them an irresistible treat for all ages. Whether you’re making them for the holidays or just for fun, this recipe is sure to become a cherished favorite.
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
Butterscotch Patties Recipe
Butterscotch Patties
Butterscotch Patties are a classic homemade candy that brings a sense of nostalgia to any table.
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup brown sugar
- ½ cup light corn syrup
- ¾ cup canned milk
- Dash of salt
- ¼ cup oleo (or margarine)
- 1 teaspoon vanilla
- ¾ cup chopped nuts
Instructions
- Cook granulated sugar, brown sugar, corn syrup, canned milk, and salt until it reaches the soft ball stage in cold water.
- Add oleo and vanilla to the mixture.
- Let the mixture sit for 10 minutes, then beat until thick and creamy.
- Stir in chopped nuts.
- Drop by teaspoonfuls onto wax paper.
- Press a pecan half onto each patty.