A buttery sweet candy cooked without stirring. The end result is a hard butterscotch candy that you can break into pieces, similar to a brittle or hard toffee.
2 cups brown sugar
2 tablespoons vinegar
3 or 4 tablespoons water
1 big tablespoon butter
“Cook slow and don’t stir until spins a thread.” Well, the instructions are simple but I should elaborate somewhat. You should stir the ingredients as you add them to the pan to form the initial mixture. As you bring this to a slow simmer, do not stir.
The candy is cooked to what is commonly called a ‘hard crack’ stage, about 300-310 F. If you take a bit of the candy on a spoon and allow it to slowly drip into a bowl of cold water, the candy will form a thin thread. When the thread hits the water, it will become hard and brittle when snapped.
Once the candy reaches the correct temperature, pour onto a lightly greased baking sheet to cool. Break into pieces.