This recipe for Butterscotch drops produces a hard sweet that has the classic butterscotch taste. If you don't want to make it into drops, you can pour it into a greased 23x23cm pan and break it into small pieces once it is set.
I haven't tried this recipe yet but with regards to the comment regarding 'little hard piles of vanilla sugar'... Do this: "medium heat and stir until the sugar dissolves." before bringing it to the boil. As you are stirring tap the edge of your spoon (preferably wooden) and you will be able to hear the 'crunch' of the sugar. When you can no longer hear that crunch, then you can bring it to the boil. Hope this helps - 02 Apr 2018
I just tried this I have no idea what went wrong but I now just have little hard piles of vanilla sugar does anyone have any advice to stop this from happening next time? They just fall apart - 09 Dec 2014