Best Butterscotch Hard Candy Recipes
BUTTERSCOTCH HARD CANDY
I love making this classic butterscotch recipe. We think these irresistible bites are better than the store-bought variety... and they sure don't last long! -Darlene Smithers, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 109mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH HARD CANDY(WERTHERS CANDY)
Found this recipe in a local cookbook. Love butterscotch hard candy so of course had to try it. It is really good!! give it a try! As you can see from my picture. I scored it too soon, so when I broke it it didn't follow the score lines. but still tastes great! these taste just like Werthers candy!!
Provided by Ann McCue
Categories Candies
Number Of Ingredients 7
Steps:
- 1. butter a 15x10x1 pan. In heavy pan combine sugar, water and corn syrup. cover and bring to boil over med heat. remove lid and cook uncovered until candy thermometer reaches 270 degrees (soft crack)
- 2. Add butter, honey, salt and extract. Stir constantly until you reach 300 degrees. (hard crack) remove from heat.pour into prepared pan without scraping.Do not spread either. cool for about 5 minutes or until candy is almost set. score into 1 inch squares. cool completely. break. Store in airtight container.
HARD BUTTERSCOTCH CANDY
Good 'old-fasioned' hard candy. Prep/cook time is and est. - it can vary with the day due to weather.
Provided by pastrytiff
Categories Candy
Time 1h
Yield 1 pound
Number Of Ingredients 6
Steps:
- Put sugar, corn syrup, water and salt into saucepan.
- Stir over low heat until sugar is dissolved.
- Increase heat and cook until thermometer registers 250 degrees F, firm ball stage.
- Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage).
- Remove from stove.
- Add vanilla extract.
- Pour into buttered shallow pan, making a layer 1/4 inch deep.
- While warm, crease into squares with a blunt knife.
- When cold, break into pieces.
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