Butterscotch Candy Recipe

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.

Butterscotch Candy
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.
 

Comments on this entry are closed.

Thank you for visiting!

Welcome to Eating Out Loud and thank you for visiting. You'll find many delicious recipes and a few craft projects as well.

Search