BUTTERSCOTCH CANDY
Every body loves See's butterscotch suckers or Werther's hard candies. I went on a search for a great butterscotch candy. I hope I have picked the best one out there. Enjoy!
Provided by Shepardess
Categories Candy
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Try to make this candy on a dry [not humid] day.
- Place sugar in a saucepan; add cream and water, and stir until the sugar dissolves. Wipe down the sides of the pan with a wet cloth. Add a pinch of cream of tartar, place over medium heat and boil the mixture very slowly until it reaches the soft-ball stage - 240 degrees F on a candy thermometer. Add the butter and boil the mixture until it reaches the soft-crack stage - 280 degrees F on a candy thermometer. DO NOT STIR AFTER THE MIXTURE HAS COME TO A BOIL!
- Remove the pan from the heat and add the vanilla extract. Pour mixture into a deep, buttered 7-inch square pan. When the butterscotch is nearly cold, use the point of a buttered or oiled knife to mark it into bars or squares. When the butterscotch is quite cold and set. Break it up, wrap each piece in wax paper, and keep the candy in an airtight container.
Nutrition Facts : Calories 75.4, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.1, Sodium 15.4, Carbohydrate 11.2, Sugar 11.1, Protein 0.1
TRADITIONAL SCOTTISH BUTTERSCOTCH CANDY
That sweet tooth for which Scots have a reputation means that there are many traditional confectionary recipes. But quite why a brittle candy made from butter and sugar should be named "Scotch" is lost in the mists of time.
Provided by English_Rose
Categories Candy
Time 35m
Yield 1 lb
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2551.6, Fat 69, SaturatedFat 43.7, Cholesterol 183, Sodium 13.1, Carbohydrate 501, Sugar 499.9, Protein 0.7
BUTTERSCOTCH CANDY
I recommend using a good candy thermometer to obtain good results. This is a simple, old fashioned candy. Yummy!
Provided by cuisinebymae
Categories Candy
Time 50m
Yield 1/2 pound
Number Of Ingredients 6
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.
OLD FASHIONED BUTTERSCOTCH CANDY
Make and share this Old Fashioned Butterscotch Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 22m
Yield 1 pound
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1958, Fat 46, SaturatedFat 29.1, Cholesterol 122, Sodium 328.8, Carbohydrate 400.1, Sugar 399.7, Protein 0.5
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- Place brown sugar, cream, and butter in a saucepan over medium-high heat. Stir until melted. Bring to a rolling boil, then reduce heat to low and place a candy thermometer in the pot.
- Stir occasionally and simmer until the mixture reaches 236º, about 7-8 minutes. Turn off heat and stir in vanilla and salt. Whisk in powdered sugar. Pour into prepared pan and allow to set at room temperature (a few hours, but this can be done the day ahead).
- When ready to cut, remove from pan. Use a large kitchen knife and cut the square into quarters. From here, use small cuts to cut them into small squares.
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