Butterscotch Hard Candy Recipe

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Butterscotch Hard Candy Recipe
Butterscotch Hard Candy Recipe photo by Taste of Home
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Butterscotch Hard Candy Recipe

Read Reviews
5 5 5
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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
Featured In: Homemade Easter Candy
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + cooling

Ingredients

  • 2-1/2 cups sugar
  • 3/4 cup water
  • 1/2 cup light corn syrup
  • 1 cup butter, cubed
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon rum extract

Directions

Butter a 15-in. x 10-in. x 1-in. baking pan, 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 butter, honey, salt and extract; stir constantly until the mixture reaches 300° (hard-crack stage).
Remove from the heat. 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.
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 December/January 2005, p32

Nutritional Facts

1 each: 144 calories, 6g fat (4g saturated fat), 17mg cholesterol, 109mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 0 protein.

  • 2-1/2 cups sugar
  • 3/4 cup water
  • 1/2 cup light corn syrup
  • 1 cup butter, cubed
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon rum extract
  1. Butter a 15-in. x 10-in. x 1-in. baking pan, 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 butter, honey, salt and extract; stir constantly until the mixture reaches 300° (hard-crack stage).
  2. Remove from the heat. 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.
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 December/January 2005, p32

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Reviews forButterscotch Hard Candy

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jinnymae User ID: 1375283 258755
Reviewed Dec. 28, 2016

"Extremely good! Very easy to make, like the it contains honey."

MY REVIEW
Linda User ID: 8985668 258146
Reviewed Dec. 14, 2016

"Made it and love it."

MY REVIEW
randcbruns User ID: 828588 131771
Reviewed 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."

MY REVIEW
CherieRN User ID: 6964845 100995
Reviewed Nov. 11, 2012

"Good directions, and the candy has fabulous flavor and texture! Definitely will make this again!"

MY REVIEW
marshelle User ID: 204090 64989
Reviewed 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!"

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