Bring 40 grams of water to the boil. Add the sugar, butter and salt and stir until the sugar is completely dissolved. Allow 15 minutes to reduce to a thick, viscous mass. If the caramel is nicely brown, take a teaspoon and pour it into a bowl of ice cold water. When the ball gets hard, the butter babbler is ready. Pour this mass onto a sheet of baking paper on an oven dish and cut the caramel into long ribbons of a centimeter width. After a while, cut the ribbons with scissors into pieces. Let the butter babblers cool down further. A recipe and photo from the Dutch Bakery Museum The Warm Land

Butter babblers - Boterbabbelaars  

21 grams of vinegar 100 gr sugar 15 gr of butter unsalted 1 gram of salt 1 tablespoon of butter to grease
The babblers or 'súkerspekken' were previously made by the Zeeland housewives at home. Sometimes even 'à la minute' for the coffee with an unexpected visit. The charm of this candy is after all the simplicity in preparation. And people in Zeeland-Flanders really are not that secretive about the recipe. Otherwise it is with similar products such as the West-Flemish babelut, the Halse hovels (Brabant) or the delicacies from the Flemish Ardennes (East Flanders). Local product, OK, but produced by only one, or at best some companies that do super-secretive about their recipe! Unfortunately for the amateur cook who wants to make everything himself and test it.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Butter babblers -

Boterbabbelaars  

21 grams of vinegar 100 gr sugar 15 gr of butter unsalted 1 gram of salt 1 tablespoon of butter to grease
Bring 40 grams of water to the boil. Add the sugar, butter and salt and stir until the sugar is completely dissolved. Allow 15 minutes to reduce to a thick, viscous mass. If the caramel is nicely brown, take a teaspoon and pour it into a bowl of ice cold water. When the ball gets hard, the butter babbler is ready. Pour this mass onto a sheet of baking paper on an oven dish and cut the caramel into long ribbons of a centimeter width. After a while, cut the ribbons with scissors into pieces. Let the butter babblers cool down further. A recipe and photo from the Dutch Bakery Museum The Warm Land
The babblers or 'súkerspekken' were previously made by the Zeeland housewives at home. Sometimes even 'à la minute' for the coffee with an unexpected visit. The charm of this candy is after all the simplicity in preparation. And people in Zeeland-Flanders really are not that secretive about the recipe. Otherwise it is with similar products such as the West-Flemish babelut, the Halse hovels (Brabant) or the delicacies from the Flemish Ardennes (East Flanders). Local product, OK, but produced by only one, or at best some companies that do super-secretive about their recipe! Unfortunately for the amateur cook who wants to make everything himself and test it.
a recipe guide for the amateur chef Belgian Cuisine