Butterscotch Candy

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

• Ready In: 50 mins
• Yields: 1/2 pound

Ingredients

• 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.