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Butterscotch Hard Candy

 Butterscotch Hard Candy
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
30 ServingsPrep: 10 min. Cook: 30 min. + cooling


  • 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


  • Butter a 15-in. x 10-in. x 1-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 for 1-2 minutes or until the
  • candy is almost set. Score into 1-in. squares; cool completely.
  • Break squares apart. Store in an airtight container. Yield: 1-1/2
  • pounds.
Nutritional Facts: 1 piece equals 144 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 109 mg sodium,

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Butterscotch Hard Candy (continued)

Nutritional Facts: 23 g carbohydrate, trace fiber, trace protein.