Besides chocolate, one popular flavor of candy is caramel, or what many people refer to it as, butterscotch. This is an old favorite that used to be quite popular back in the day when many cooks made homemade candy. Nowadays, candy making isn’t as big as it once was, mostly due the amount of time involved in making it. It’s still fun to make candy and it’s a great project to do with children. So, let’s look at a richly-flavored candy from the past, “Butterscotch Hard Candy.”
One great thing about this recipe is that it’s not really hard to prepare. You begin with a heavy saucepan and place in it sugar, water, and corn syrup. This is covered and brought to boiling over medium heat, with no stirring involved. Then you uncover the pan and place a candy thermometer in it. This cooks to 270 degrees, or the “soft-crack” stage. Then, in goes butter, honey, salt and some rum extract. This is stirred constantly until the mixture reaches 300 degrees on the thermometer or the “hard-crack stage.”
This is now removed from the heat and poured into a buttered 15×10 inch pan and when you do this, do NOT scrape the mixture out of the pan or you will have hard chunks the cold candy in your finished product. Also, you don’t spread the candy once it’s in the pan. This cools for 1-2 minutes or until it’s nearly set. Now, you score the candy into 1-inch squares and cool completely. You can now break the squares apart and store in an airtight container. And, once you try them, you’ll have a hard time keeping out of them!
Notice that butter is called for in the recipe and I wouldn’t use anything else except that. Butter lends a creamy flavor to the candy, so I recommend it. One hint about using a candy thermometer: test your thermometer before each use by bringing a pan of water to boiling and place the thermometer in it. It should read 212 degrees. If not, adjust recipe temperature up or down based on your test.
Another candy I shared sometime ago was one made in the crock pot, simply called “Crock-Pot Candy.” It’s a good and easy candy, and if you missed the recipe earlier, simply click on the embedded link to get it. It’s one that makes a lot of candy and it’s so very good, you’ll be glad it does!
Have fun making this old-fashioned candy and see how long you can keep it once you try it!
BUTTERSCOTCH HARD CANDY
- 2-1/2 cups sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 2 sticks butter, cubed
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon rum extract
Butter a 15×10 inch baking pan and set aside. In a heavy saucepan, place the sugar, water and corn syrup. Cover and bring to boiling over medium heat without stirring. Remove the cover and place a candy thermometer in the mixture. Cook until mixture reaches 270 degrees or the “soft-crack” stage, Add the butter, honey, salt and extract. Stir constantly until the mixture reaches 300 degrees, or the “hard-crack” stage.
Remove from heat and pour immediately into prepared pan without scraping the pan and not spreading the mixture once it’s in the pan. Cool for 1-2 minutes or until the candy is nearly set. Score into 1-inch squares and cool completely. Break squares apart and store in an airtight container. Yield: 1-1/2 pounds.