- 2 cups sugar
- 2/3 cup water
- 1/4 teaspoon cream of tartar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Butter a 13-in. x 9-in. pan; set aside. In a heavy saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, over medium heat until a candy thermometer reads 300° (hard-crack stage). Syrup will turn a golden color.
- Remove from the heat; stir in butter and vanilla. Return to heat. Cook and stir until thermometer returns to 300°. Pour into prepared pan. Cool. Break into pieces. Yield: about 3/4 pound.
Originally published as Grandma's Butterscotch Candy in Country Woman Christmas Annual 2000, p37
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Reviewed Sep. 7, 2013
"I just made this candy. It was good but it didn't have much of a butterscotch flavor. I think the next time I make it, I will add a pinch of salt and see if that will bring out a little more of its butterscotch flavor."