Grandma's Butterscotch Candy Recipe

4 1 1
Grandma's Butterscotch Candy Recipe
Grandma's Butterscotch Candy Recipe photo by Taste of Home
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Grandma's Butterscotch Candy Recipe

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4 1 1
Publisher Photo
The recipe for this wonderfully buttery candy was handed down from my grandma. My brothers, sisters and I love it now as much as we did when we were little...and so do our families. It's become a cherished tradition.
MAKES:
24 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min. + cooling

Ingredients

  • 2 cups sugar
  • 2/3 cup water
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Directions

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.
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 Grandma's Butterscotch Candy in Country Woman Christmas Annual 2000, p37

Nutritional Facts

1/2 ounce-weight: 73 calories, 1g fat (1g saturated fat), 3mg cholesterol, 10mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.

  • 2 cups sugar
  • 2/3 cup water
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  1. 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.
  2. 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.
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 Grandma's Butterscotch Candy in Country Woman Christmas Annual 2000, p37

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mimapam User ID: 6963526 31545
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."

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