Authentic Butterscotch Candy Recipes

TRADITIONAL SCOTTISH BUTTERSCOTCH CANDY

Steps:

• Well oil an 11" x 7" shallow baking tin pan. Put the water and lemon juice in a heavy-based saucepan and heat until slightly warm.
• Stir in the sugar and continue to heat gently, stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil.
• Stir in the cream of tartar and bring to the boil to 242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water).
• Remove from the heat and beat in the butter. Return to the heat and boil to 280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers)
• Remove from the heat and beat in the vanilla extract. Pour into the oiled tin and leave until it is almost set.
• Then mark into small rectangles with a knife.
• When it is competely set, break into pieces and store in an airtight container.

BUTTERSCOTCH CANDY

Steps:

• Generously butter a 10x15 inch baking pan (with sides).
• In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.

OLD FASHIONED BUTTERSCOTCH CANDY

Steps:

• combine all ingredients in a heavy pan over medium heat.till mixture reaches the soft crack stage -- 270*-289* on a candy thermometer.
• pour into buttered jelly roll pan --
• set aside to cool.
• cut into squares to serve.
• wrap in colorful waxed paper squares.

HARD BUTTERSCOTCH CANDY

Steps:

• Put sugar, corn syrup, water and salt into saucepan.
• Stir over low heat until sugar is dissolved.
• Increase heat and cook until thermometer registers 250 degrees F, firm ball stage.
• Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage).
• Remove from stove.
• Add vanilla extract.
• Pour into buttered shallow pan, making a layer 1/4 inch deep.
• While warm, crease into squares with a blunt knife.
• When cold, break into pieces.

BUTTERSCOTCH HARD CANDY

Steps:

• Butter a 15x10x1-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 until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

BUTTERSCOTCH CANDY

Steps:

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