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This classic butterscotch hard candy is rich, buttery, and melts in your mouth. Perfect for gifting or enjoying as a nostalgic treat!
Ingredients:
- 1 cup granulated sugar
- ½ cup light corn syrup
- ½ cup unsalted butter (1 stick)
- ½ cup water
- ¼ tsp salt
- ½ tsp vanilla extract
Instructions:
- Prepare Your Tools:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Have a candy thermometer on hand to monitor the temperature.
- Combine Ingredients:
- In a heavy-bottomed saucepan, combine sugar, corn syrup, butter, water, and salt.
- Stir constantly over medium heat until the butter melts and the sugar dissolves.
- Cook the Mixture:
- Attach the candy thermometer to the pan. Increase the heat to medium-high and bring the mixture to a boil.
- Stir occasionally and cook until the mixture reaches 300°F (hard crack stage). This ensures the candy sets properly.
- Add Vanilla:
- Once the mixture reaches 300°F, remove it from the heat immediately. Stir in the vanilla extract carefully—it may bubble slightly.
- Pour and Cool:
- Quickly pour the hot candy onto the prepared baking sheet. Spread it thinly and evenly using a greased spatula or simply tilt the pan gently.
- Break into Pieces:
- Allow the candy to cool completely (about 30 minutes). Once hardened, break it into pieces using your hands or a mallet.
- Store:
- Place the candy in an airtight container with parchment or wax paper between layers to prevent sticking. Store at room temperature for up to 2 weeks.
Tips:
- Add a pinch of cream of tartar to prevent crystallization.
- For a festive twist, drizzle melted chocolate over the cooled candy or sprinkle it with sea salt.
- Be cautious with the hot sugar mixture—it’s extremely hot and can cause burns.
Enjoy the sweet, buttery goodness of homemade butterscotch candy!
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