Butterscotch Hard Candy
A classic treat with a rich, buttery flavor and satisfying crunch, perfect for gifting or indulging in a sweet craving.
Ingredients
For the Candy
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For Preparation
- Candy thermometer
- Baking sheet
- Parchment paper
- Oil for greasing
Instructions
Preparing the Baking Sheet
- Begin by lining a baking sheet with parchment paper to prevent the candy from sticking once it cools.
- Lightly grease the parchment paper with oil to ensure easy removal of the candy.
Cooking the Candy Mixture
- In a medium saucepan over medium heat, melt the unsalted butter completely.
- Stir in the brown sugar, granulated sugar, corn syrup, and salt. Mix thoroughly to combine all ingredients.
- Attach the candy thermometer to the saucepan, ensuring it does not touch the bottom. Allow the mixture to come to a boil.
- Cook until the temperature reaches 300°F (hard crack stage), stirring occasionally to prevent burning.
Adding Flavor
- Once at temperature, remove the saucepan from heat.
- Stir in the vanilla extract quickly, as it may bubble up.
Pouring and Cooling
- Carefully pour the hot mixture onto the prepared baking sheet.
- Use a spatula to spread the mixture evenly, being cautious as it’s very hot.
- Allow the candy to cool completely at room temperature; this may take about an hour.
Cutting the Candy
- Once cooled, use a sharp knife or pizza cutter to score the candy into squares or rectangles.
- After scoring, break the pieces apart for individual servings.
Notes
Experiment with flavor variations like almond or maple, add food coloring for a visual twist, or incorporate finely chopped nuts for extra crunch. Store in an airtight container to maintain freshness.