Butterscotch Hard Candy
Total TimePrep: 10 min. Cook: 30 min. + cooling
Makesabout 1-1/2 pounds
- 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 15x10x1-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 until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.
Editor's NoteWe 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.
Nutrition Facts1 each: 144 calories, 6g fat (4g saturated fat), 17mg cholesterol, 109mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 0 protein.
Sep 24, 2019
I have never made any kind of candy before, this was difficult for the novice but not unreasonably so. Only problem I had was with scoring and then putting it in freezer to cool it. Maybe I just need to refrigerate and not freeze. I’ll try that next time and update my review.
Feb 26, 2019
I feel like there is some missing information for the novice candy maker. I couldn't get my sugar mixture hot enough without going almost all the way to high heat. I've made Carmel before and the process seems to be the same. Maybe giving an approximate time for each heating step or what to look for may help. I ended up looking at some other recipes and a you tube video. I would recommend softening your butter before you though it in there. I didn't because the recipe didn't say to. The candy turned it well. Not as buttery as I was hoping for.
Dec 21, 2018
Let me start by saying I'm a first-time candy maker (maybe "attempter" is more appropriate). Thought it looked easy. Nope. First, for all you other people thinking "hey maybe I can do this", it doesn't say anything about the size of the saucepan. Use a very large one, like the biggest you have. If you don't, the mixture will boil over between soft and hard crack. Then you wind up like me with hardening candy all over your cooktop... Second, there is no mention of time cooking. When going from soft to hard crack, go VERY slowly. Whatever was left that didn't wind up on my cooktop, burned within seconds of hitting 300*. Yep, pulled it off to add extract and the color went from light brown/tan to burnt before I could even add it. For experienced candy makers, maybe this is "so easy" but for a first-timer, no. Still gave it 3 stars as I blame myself for my errors even though the recipe doesn't mention the things you need to know
Dec 12, 2018
Outstanding! I made it for my nephew for Christmas and it was excellent. I did increase the rum extract by half just to up the flavor a bit, but otherwise it was perfect! Thanks!
Dec 28, 2017
These are soooo good. I wanted to save them all for myself. But I didn't. I shared and everyone loved them. Made 2 batches within a week.
Dec 28, 2016
Extremely good! Very easy to make, like the it contains honey.
Dec 14, 2016
Made it and love it.
Mar 30, 2014
Love these butterscotch hard candies. This recipe is so easy to make and it comes our prefect every time. I love the rich butterscotch flavor that they have.
Nov 11, 2012
Good directions, and the candy has fabulous flavor and texture! Definitely will make this again!
Nov 4, 2010
I have made this candy several times. It never fails to amaze me how smooth and rich tasting these butterscotch squares are with how simple they are to make. Don't hesitate to make this candy. It is delicious!