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.