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Orange-Butterscotch Balls


1 c butterscotch chips
3 T light corn syrup
1/2 c granulated sugar
1/3 c frozen orange juice concentrate
2 2/3 c crushed vanilla wafers (1 12oz box)
3/4 c chopped cashews
1/8 c superfine sugar


1. Line a cookie sheet with wax paper and set aside.
2. Melt butterscotch chips in a double boiler over simmering water, stirring frequently with a rubber spatula.
3. When butterscotch is completely melted, add corn syrup, sugar, and orange juice, and continue stirring over low heat until well blended.
4. In a large mixing bowl, combine the wafers, cashews, and the orange-butterscotch mixture. (The wafers are easily crushed with a hammer or a rolling pin in a plastic bag.) Use a wooden spoon to mix the ingredients together thoroughly.
5. Shape the dough into 1-inch balls, roll the balls in superfine sugar, and place on the already prepared cookie sheet. Allow to dry for two to three hours. Store in an airtight container.


Yield: About 50 balls
Note: They freeze wonderfully and last frozen for up to six months.
Source: Candy!: A Sweet Selection of Fun and Easy Recipes by Laura Dover Doran (1998)

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