Dutch Butter Candy A.k.a. Zeeuwse Boterbabbelaars

Total Time
Prep 15 mins
Cook 15 mins

Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these recipes don't have all the added preservatives of their commercial counterparts and are easy to make. Boterbabbelaars are a small toffee candy, if you like your toffee chewy then this is one for you:) Note: Treacle is called Molasses by North Americans. ZWT REGION: The Netherlands.

Ingredients Nutrition


  1. Butter a large smooth surface to work your mixture on later.(I use a stainless steel tray)
  2. Bring all mixed ingrediends to the boil, then stir over a low heat and boil down for about 5 minutes until a small drop of the mixture hardens immediately on contact when dropped into cold water.
  3. Pour your mixture onto your buttered surface and using a buttered knife, scoop the outer flowing edges back towards the middle. Your mixture will resemble mercury as it slips and springs away and in the beginning you'll have to be fairly fast to keep up with it, but keep piling it towards the centre and you will be exposing it to more air as you go, cooling it and as it cools it gets easier to handle.
  4. Beware! in the beginning it's super hot (like most sweet/candy mixtures) so use that knife and save your fingers for later when it's cool. This scraping/scooping up takes several minutes and you will see the mixture cooling, getting thicker and slower.
  5. Immediately that the mixture begins to harden use your buttered fingers to draw it out into a cord of 1.5 cm thickness (about 1/2 inch) and use a pair of scissors to cut it into little "cushions". Good luck on neatness here -- it's hardening fast at this point. I decided that small bites are fine since it's a very chewy toffee.
Most Helpful

5 5

no way did mine look as good as yours :D but they did taste yummy. I actually halved the recipe since it was 1:1 ratios, and i suspect i considered hardening on contact with cold water a little softer than i should have so they were not quite rollable but boy are they good. I ended up cutting them with the putty knife i used and then droping it on to baking parchment. I will make these again, and the mistakes were chefs error so i am looking forward to eating these and trying again to get the slightly harder consistency. just a tip, i used a clean putty knife for all the scooping and rolling on the buttered pan, worked far more easily than anything else. My apologies for the awful picture, but it is what happens when you dont make sure the ball hardens on contact with the water (blush). Simple easy to make tho.