Butterscotch Candy

cuisinebymae's Note:

I recommend using a good candy thermometer to obtain good results. This is a simple, old fashioned candy. Yummy!

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Yield: 0.5 pound

• 1 cup brown sugar, firmly packed
• 2 tablespoons corn syrup
• 1/2 cup water
• 1/8 teaspoon salt
• 1/4 cup butter
• 3 drops vanilla extract

Directions:

1. In a large pot, combine brown sugar, corn syrup, water and salt.
2. Cook over medium-low heat, stirring, until sugar is dissolved.
3. Do not let this come to a boil until sugar has completely dissolved.
4. Turn the heat up a bit and continue cooking to the hard ball stage (250F).
5. Add butter and stir to keep from scorching.
6. Cook until mixture will separate into hard but not brittle strands (270F) when tested in cold water.
7. Stir in the vanilla.
8. Pour candy in a thin sheet onto a greased slab.
9. (I don't have a slab. I turn a large metal baking pan upside down and grease the bottom- works great!).
10. Mark into squares while still warm, creasing it deeply.
11. Break into pieces as soon as it is cool.

Reviews

[misslissa 121]

Poor instructions. I used what I consider a Medium/Large pot, the one I make my fudge in, and it was VERY shallow and didn't allow for a candy thermometer to read correctly, wasn't deep enough to cover the bulb without touching the bottom. I ended up trying to test using water/thermometer combo and ended up with a slab of partially gooey and partially soft crack. Also Hard Ball stage is 260F. The chewy, parts tasted great and seems to melt in your mouth, the brittle parts that apparently made it to the desired Hard Crack stage were dry and not very enjoyable. If I decide to do it again, I will just take it to the hard ball stage, stir in the butter, and be done with it. It wasn't an overwhelming butterscotch taste like you would associate with the hard candies.