I love the taste of butterscotch. In fact, I think it’s hard to find someone who really doesn’t like it! Like the candied walnuts, I’ve been wanting to try to make hard candy for a while now. This recipe is very easy to make. The only special tool that you need is a candy thermometer that has a clip on it. It’s best if you can move the clip up and down to adjust how far into your pot the thermometer rests- you don’t want the tip to be touching the bottom of the pan as you can get an inaccurate temp. reading. Another helpful hint is to check your thermometer before you use it to make sure it’s reading the proper temp. If you boil a pot of water with the thermometer clipped to the side of your pot and with the tip in the water, the thermometer should read 212 degrees Fahrenheit when the water boils. It’s a little tip that I picked up in the Taste of Home magazine. You can then adjust your recipe temp. up or down depending on the water test. (i.e. if the water test tells you that the water is boiling at 202 instead of 212, subtract ten degrees from the recipe temp)
So on to the recipe! It sounds kind of weird that these simple ingredients will make up such a yummy candy but I swear it works. The recipe was published in Taste of Home Homemade Food Gifts and is by a woman in Indian named Edna. I want to give credit where credit is due but don’t want to put her whole name and location out on the internet.
Butterscotch Hard Candy
- 1/2 c. butter, softened (plus a tiny bit to grease your pan)
- 2 c. sugar
- 1/4 c. light corn syrup
- 2 T. water
- 2T. white vinegar
- Line a 15 inch by 10 inch pan with foil. (I used a small cookie sheet). Use your tiny bit of butter to grease the foil to prevent the candy from sticking. I imagine you could also just use non-stick foil without the butter but I haven’t tried that yet. Set your pan aside.
- In a heavy saucepan, combine all of your ingredients. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes- this helps to dissolve the sugar crystals.
- Uncover; cook without stirring, until your candy thermometer reaches 300 degrees (this is hard-crack stage). Remove your saucepan from the heat and immediately pour onto the prepared pan/cookie sheet. Do not scrape the saucepan and do not spread the mixture. (don’t ask me why you shouldn’t, it was just in the original article!)
- Cool the candy for a few minutes. You want to take a sharp knife and score the candy when it’s cool enough that the score lines don’t melt back together but warm enough to actually make the score lines. I scored mine into 1 inch sections- this will give you about 130 pieces of candy (roughly 1 pound). Allow the candy to cool completely. Once cool, you can simply break it apart at the score lines. Store your candy in an air-tight container. I will tell you this- if you used the butter, your candy will feel a little bit greasy from it. That’s why I’m trying the nonstick foil next time!
I highly recommend that you immediately put your saucepan in hot, soapy water to keep the leftover candy that you don’t scrape out from hardening in your saucepan. This makes clean-up so much easier!
Like the walnuts, this recipe is also gluten-free. I would encourage you to always check your ingredients though with any recipe just to be safe. If you’re doing Weight Watchers, I plugged the recipe into the tracker online and it comes out to 1 point for every two pieces which is really more than enough to satisfy your sweet tooth! 🙂 This is another recipe that would make a great gift for the holidays. Let me know how you make out with this recipe!