Grandma’s Butterscotch Candy
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.
Total TimePrep: 5 min. Cook: 30 min. + cooling
Makesabout 3/4 pound
- 2 cups sugar
- 2/3 cup water
- 1/4 teaspoon cream of tartar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Butter a 13x9-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.
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 Facts1/2 ounce-weight: 73 calories, 1g fat (1g saturated fat), 3mg cholesterol, 10mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.
Originally published as Grandma's Butterscotch Candy in Country Woman Christmas 2000
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.