BROWN SUGAR BUTTERSCOTCH
This is really yummy, I used to make it for Christmas all the time but haven't in recent years. One drawback is that the finished candy becomes sticky if it isn't kept refrigerated and then eaten as soon as possible, so I don't recommend for small children.
Provided by Anna Vandenhazel @annavandenhazel
Categories Candies
Number Of Ingredients 5
Steps:
- Combine all ingredients in 2-quart saucepan; mix well.
- Place over medium heat and cook to 300 (hard crack stage). Stir occasionally to prevent scortching.
- Remove from heat and let stand 1 minute.
- Pour into well-buttered 8" square pan. When partly cooled, mark in squares with a knife.
- While still warm and slightly pliable, turn out onto buttered foil.
- When hardened, tap with wooden spoon to break into marked squares.
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