Butterscotch Candy Recipe

2 1 1
Butterscotch Candy Recipe
Butterscotch Candy Recipe photo by Taste of Home
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Butterscotch Candy Recipe

Read Reviews
2 1 1
Publisher Photo
The old-fashioned flavor of these butterscotch candies appeals to kids of all ages. My family can't stop eating them!
MAKES:
120 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min. + cooling
MAKES:
120 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min. + cooling

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

Nutritional Facts

1 each: 22 calories, 1g fat (0 saturated fat), 2mg cholesterol, 9mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 0 protein.

  • 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
  1. Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1 teaspoon butter; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Butterscotch Hard Candy in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p83

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penngwen24 User ID: 6421640 160530
Reviewed Dec. 24, 2011

"Tastes more like english toffee w/o the chocolate. not much of a butter flavor."

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