Aunt Pats Chocolate Butterscotch Candy Recipes

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BUTTERSCOTCH CANDY



Butterscotch Candy image

My kids didn't think it possible to make butterscotch candies. This proved them wrong!

Provided by Susan White

Categories     Desserts     Candy Recipes

Time 45m

Yield 40

Number Of Ingredients 7

½ cup brown sugar
¼ cup butter
½ cup white sugar
½ cup water
2 teaspoons vinegar
1 pinch salt
½ teaspoon vanilla extract

Steps:

  • Generously butter a 10x15 inch baking pan (with sides).
  • In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.

Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g

BUTTERSCOTCH HARD CANDY



Butterscotch Hard Candy image

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

1 teaspoon plus 1 cup butter, divided
2-1/2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon rum extract

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.

AUNT PAT'S CHOCOLATE BUTTERSCOTCH CANDY



Aunt Pat's Chocolate Butterscotch Candy image

My Husband's Aunt Pat brought this recipe to a family gathering over the holidays. One Taste and I was hooked. This is so easy that even smaller children can make this with supervision. A co-worker told me she substituted Craisins for the raisins, and she was pleased with the results. I thought coconut might be a nice addition as well. Enjoy :)

Provided by Brenda.

Categories     Candy

Time 1h33m

Yield 24 serving(s)

Number Of Ingredients 6

1 (11 ounce) package butterscotch chips
1 1/2 cups semi-sweet chocolate chips
1/2 cup crunchy peanut butter
2 cups thin pretzel sticks
1/2 cup dry roasted peanuts
10 ounces raisins

Steps:

  • Butter a 9x13 baking dish.
  • In a large microwave safe bowl, add Butterscotch Chips, Semi-sweet Chocolate Chips, and Peanut Butter.
  • Microwave on high for 1 minute.
  • Stir.
  • Microwave at 20 second intervals, stirring each time until mixture is completely melted.
  • Stir in Pretzels, Dry Roasted Peanuts, and Raisins. The Pretzels will break into smaller pieces at this time.
  • Spread into prepared baking dish.
  • Refrigerate 30 minutes.
  • Score into 1-2 inch squares.
  • Return to refrigerator for at least another hour.
  • Cooking Time includes refrigeration time.
  • Note: If using creamy peanut butter, increase peanuts to 1 cup.

Nutrition Facts : Calories 228.6, Fat 12.1, SaturatedFat 5.8, Sodium 117.3, Carbohydrate 29.9, Fiber 2, Sugar 22.7, Protein 3.8

BUTTERSCOTCH CHOCOLATE CAKE



Butterscotch Chocolate Cake image

A chocolate cake with butterscotch and whipped topping. It is easy and 'to die for' Plan ahead as it needs to chill in the refrigerator for 2 hours.

Provided by June

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h30m

Yield 24

Number Of Ingredients 4

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) jar butterscotch topping
1 (8 ounce) container frozen whipped topping, thawed
3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

Steps:

  • Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
  • Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 35.8 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 262.8 mg, Sugar 13.9 g

BUTTERSCOTCH CANDY



Butterscotch Candy image

Make and share this Butterscotch Candy recipe from Food.com.

Provided by OceanIvy

Categories     Candy

Time 35m

Yield 1 pan

Number Of Ingredients 5

6 cups light brown sugar
2 cups water
1 pinch cream of tartar
1 1/2 cups melted butter
2 teaspoons lemon extract

Steps:

  • Put sugar and water in largesaucepan.
  • Heat,stirring on occasion,until boiling point.
  • Add cream of tartar.
  • Cover mixture,and boil for 10 minutes.
  • Remove lid,cook to 310,or hard crack stage.
  • Add the butter,& lemon extract,blend.
  • Remove from heat.
  • Pour into a buttered pan.
  • When cold,cut with scissors,and wrap in wax paper.

Nutrition Facts : Calories 7438.1, Fat 276.2, SaturatedFat 174.9, Cholesterol 732.1, Sodium 2486, Carbohydrate 1285.3, Sugar 1270.2, Protein 2.9

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