Butterscotch Hard Candy Recipe

Butterscotch Hard Candy Recipe photo by Taste of Home

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The old-fashioned flavor of these butterscotch candies appeals to kids of all ages. My family can't stop eating them!

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Butterscotch Hard Candy Recipe

Prep: 30 min. Cook: 20 min. + cooling

Yield: 120 Servings

30 20 50

Ingredients

1 teaspoon plus 1/2 cup butter, softened, divided
2 cups sugar
1/4 cup light corn syrup
2 tablespoons water
2 tablespoons white vinegar

Directions

Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1 teaspoon butter; set aside.
In a heavy saucepan, combine the sugar, corn syrup, water, vinegar and remaining butter. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals.
Uncover; cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Pour into prepared pan without scraping the saucepan; do not spread mixture.
Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely. Break squares apart. Store in an airtight container. Yield: 1 pound.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 each) equals 22 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 9 mg sodium, 4 g carbohydrate, 0 fiber, trace protein.

Originally published as Butterscotch Hard Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p83