Easy Bake Oven Butterscotch Candy Recipes

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BUTTERSCOTCH CANDY



Butterscotch Candy image

My kids didn't think it possible to make butterscotch candies. This proved them wrong!

Provided by Susan White

Categories     Desserts     Candy Recipes

Time 45m

Yield 40

Number Of Ingredients 7

½ cup brown sugar
¼ cup butter
½ cup white sugar
½ cup water
2 teaspoons vinegar
1 pinch salt
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g

BUTTERSCOTCH HARD CANDY



Butterscotch Hard Candy image

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

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 pounds.

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 109mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION



10 Best-Ever Butterscotch Dessert Collection image

Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 10

Unbelievable Butterscotch Pudding (Homemade)
Butterscotch Lush (Butterscotch Delight)
Butterscotch Blondies
No-Bake Butterscotch Pie
Butterscotch Apple Crisp
Butterscotch Cookies
Butterscotch Graham Cracker Cheesecake Bars
Ultimate Butterscotch Cake
Butterscotch Sandwich Cookies
Loaded Butterscotch Cheesecake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a butterscotch recipe in 30 minutes or less!

Nutrition Facts :

BUTTERSCOTCH HARD CANDY RECIPE



Butterscotch Hard Candy Recipe image

These butterscotch hard candies are crunchy-creamy and deeply flavorful. If you think you don't like butterscotch candy, this recipe might just make you change your mind! CAUTION: hard to stop eating. Enjoy responsibly! NOTE: All ingredients are by weight. I'll give you approximate cup measurements, but please buy a kitchen scale. You'll be glad you did.

Provided by Jenni Field

Categories     Candy Recipes

Time 20m

Number Of Ingredients 6

5 oz (1 1/4 sticks or 10 Tablespoons) unsalted butter
4 oz (about 1/2 cup) granulated sugar
4 oz (about 1/2 cup, packed) dark brown sugar
1 oz (about 4 teaspoons) light corn syrup
1/2 teaspoon kosher salt (I used Mortons. If you use Diamond, you may need a touch more)
4 oz (1/2 cup) heavy cream

Steps:

  • Butter an 8" square metal pan with straight sides. Line with nonstick foil, pressing it down to smooth it out against the pan as much as you can. Put the pan on a cooling rack convenient to the stove.
  • Cut the butter into small pieces and put in a heavy-bottomed pot over medium heat.
  • Once the butter has melted, stir in the two sugars, corn syrup, and kosher salt. Stir well until mixture comes to a boil. Alternately stir with either a wooden spoon or a high heat spatula and swirl the pan to keep the mixture moving. SEE NOTES
  • Either clip a candy thermometer onto the side of your pan or keep checking the temperature with an instant read thermometer. When the candy reaches 250F, add the heavy cream. The mixture will sputter some, so add it carefully and then stir it in well.
  • Continue cooking the candy, stirring and swirling almost constantly until it reaches 295-297F.
  • Carefully pour the candy into the prepared pan. You can use your spatula to gently help the last bit of the candy pour out, but don't scrape to clean the pot out.
  • Allow the candy to cool for about 10 minutes. (If you use a smaller pan, it will take a few minutes longer. You want the candy to be pliable but still be able to hold its shape.
  • Use the foil to ease the candy out of the pan and put it on a cutting board, foil and all.
  • Peel the foil back from the sides of the candy and, using a pizza wheel, score the candy into 64 pieces in an 8 x 8 grid. You can run the wheel over your lines a few times. Try to make the score marks fairly deep--about halfway through the candy. A little butter will leak out in the score marks, but worry not. It will reabsorb once the candy has cooled completely and cured.
  • Move the scored slab of candy back onto the cooling rack.
  • Let the candy cool for about an hour or so until completely firm. Allow the candy to sit in a dry spot where nobody will bother it for several hours or overnight. Then break the candy into pieces along the score lines. It will be easy to break.
  • Store candy in an airtight container at room temperature for up to a week or so.

Nutrition Facts : Calories 63 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1/32, Sodium 37 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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