Butterscotch Hard Candywerthers Candy Recipes

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HARD BUTTERSCOTCH CANDY



Hard Butterscotch Candy image

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

1 cup packed brown sugar
1/4 cup light corn syrup
1 cup water
1/4 teaspoon salt
1/3 cup butter
1/4 teaspoon vanilla extract

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.

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.

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Top Asked Questions

Is it hard to make butterscotch Hard Candy?
The hardest part of making butterscotch hard candy is waiting for it to cool. With a few tools and a few tips from me, champion of all things butterscotch, you’ll be making your own crunchy, buttery, hard to resist candy in no time! If you’re into soft candies, you may like my chewy butterscotch candy recipe.
How do you cook butterscotch candy?
Cook the candy to 250F and then pour into your prepared pan. Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.
How many ingredients are in a butterscotch candy?
Based on a recipe from 1848, this recipe for authentic butterscotch candy contains only 4 ingredients, is well-balanced and chewy, and is easy to make with an accurate candy thermometer.
Is Butterscotch chewy or crunchy?
Truth be told, butterscotch in its original form is a crunchy candy, but using original proportions means that it ends up too bitter when cooked long enough to set up nice and crunchy. Find more of my Butterscotch Recipes here. Want more chewy candy recipes? I have some for you. For ease of browsing, here are all of my candy recipes in one place.

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