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Old Fashioned Butterscotch Candy
2 c Sugar
1/4 c Light corn syrup
1/2 c Butter (1 stick) (use real butter only)
2 tb Water
2 tb Vinegar
Combine all ingredients in 2 qt. heavy saucepan. Stir and cook over
medium heat until sugar is dissolved, then reduce heat and cook at a
medium boil, stirring as needed to control foaming to avoid sticking
as mixture thickens. If sugar crystals form on sides of pan, wipe
them off. Cook to the hard crack stage (300 degrees). Remove from
heat and let stand 1 minute.
Meanwhile, butter 2 sheets of aluminum foil and place on 2 baking
sheets. Quickly drop teaspoonfuls of butterscotch onto foil, making
patties about 1" in diameter. Space them 1/2" apart. If candy
thickens so that it will not drop easily, set pan in hot water until
it is again workable. Makes about 6 dozen patties or 1-1/4 pounds of
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