Butterscotch Hard Candy
I love making this classic butterscotch recipe. We think these irresistible bites are better than the store-bought variety... and they sure don't last long! —Darlene Smithers, Elkhart, Indiana
Ingredients
- 1 teaspoon plus 1 cup butter, divided
- 2-1/2 cups sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon rum extract
Reviews
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These are not nearly cool enough at 2 minutes to be scored. Also, had a really difficult time removing them from pan. Does anybody have a tip? Chipped mine out with a butter knife and meat mallet. They look pretty rough but taste like Werthers. Probably best for those with their own teeth.
I have never made any kind of candy before, this was difficult for the novice but not unreasonably so. Only problem I had was with scoring and then putting it in freezer to cool it. Maybe I just need to refrigerate and not freeze. I’ll try that next time and update my review.
I feel like there is some missing information for the novice candy maker. I couldn't get my sugar mixture hot enough without going almost all the way to high heat. I've made Carmel before and the process seems to be the same. Maybe giving an approximate time for each heating step or what to look for may help. I ended up looking at some other recipes and a you tube video. I would recommend softening your butter before you though it in there. I didn't because the recipe didn't say to. The candy turned it well. Not as buttery as I was hoping for.
Let me start by saying I'm a first-time candy maker (maybe "attempter" is more appropriate). Thought it looked easy. Nope. First, for all you other people thinking "hey maybe I can do this", it doesn't say anything about the size of the saucepan. Use a very large one, like the biggest you have. If you don't, the mixture will boil over between soft and hard crack. Then you wind up like me with hardening candy all over your cooktop... Second, there is no mention of time cooking. When going from soft to hard crack, go VERY slowly. Whatever was left that didn't wind up on my cooktop, burned within seconds of hitting 300*. Yep, pulled it off to add extract and the color went from light brown/tan to burnt before I could even add it. For experienced candy makers, maybe this is "so easy" but for a first-timer, no. Still gave it 3 stars as I blame myself for my errors even though the recipe doesn't mention the things you need to know
Outstanding! I made it for my nephew for Christmas and it was excellent. I did increase the rum extract by half just to up the flavor a bit, but otherwise it was perfect! Thanks!
These are soooo good. I wanted to save them all for myself. But I didn't. I shared and everyone loved them. Made 2 batches within a week.
Extremely good! Very easy to make, like the it contains honey.
Made it and love it.
Love these butterscotch hard candies. This recipe is so easy to make and it comes our prefect every time. I love the rich butterscotch flavor that they have.