BUTTERSCOTCH HARD CANDY

 

  • Cooking Time: 30 minutes + cooling
  • Servings: 30 servings
  • Preparation Time: 10 minutes

Ingredients

  • 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

Directions

  • Butter a 15-in. x 10-in. x 1-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 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.

Notes

I love making this classic butterscotch recipe. We think these irresistible candies are better than the store-bought variety...and they sure don't last long!

Categories: Christmas  Hard 

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