AUNT PAT'S CHOCOLATE BUTTERSCOTCH CANDY
My Husband's Aunt Pat brought this recipe to a family gathering over the holidays. One Taste and I was hooked. This is so easy that even smaller children can make this with supervision. A co-worker told me she substituted Craisins for the raisins, and she was pleased with the results. I thought coconut might be a nice addition as well. Enjoy :)
Provided by Brenda.
Categories Candy
Time 1h33m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 9x13 baking dish.
- In a large microwave safe bowl, add Butterscotch Chips, Semi-sweet Chocolate Chips, and Peanut Butter.
- Microwave on high for 1 minute.
- Stir.
- Microwave at 20 second intervals, stirring each time until mixture is completely melted.
- Stir in Pretzels, Dry Roasted Peanuts, and Raisins. The Pretzels will break into smaller pieces at this time.
- Spread into prepared baking dish.
- Refrigerate 30 minutes.
- Score into 1-2 inch squares.
- Return to refrigerator for at least another hour.
- Cooking Time includes refrigeration time.
- Note: If using creamy peanut butter, increase peanuts to 1 cup.
Nutrition Facts : Calories 228.6, Fat 12.1, SaturatedFat 5.8, Sodium 117.3, Carbohydrate 29.9, Fiber 2, Sugar 22.7, Protein 3.8
BUTTERSCOTCH CANDY
I recommend using a good candy thermometer to obtain good results. This is a simple, old fashioned candy. Yummy!
Provided by cuisinebymae
Categories Candy
Time 50m
Yield 1/2 pound
Number Of Ingredients 6
Steps:
- In a large pot, combine brown sugar, corn syrup, water and salt.
- Cook over medium-low heat, stirring, until sugar is dissolved.
- Do not let this come to a boil until sugar has completely dissolved.
- Turn the heat up a bit and continue cooking to the hard ball stage (250F).
- Add butter and stir to keep from scorching.
- Cook until mixture will separate into hard but not brittle strands (270F) when tested in cold water.
- Stir in the vanilla.
- Pour candy in a thin sheet onto a greased slab.
- (I don't have a slab. I turn a large metal baking pan upside down and grease the bottom- works great!).
- Mark into squares while still warm, creasing it deeply.
- Break into pieces as soon as it is cool.
BUTTERSCOTCH CANDY
Every body loves See's butterscotch suckers or Werther's hard candies. I went on a search for a great butterscotch candy. I hope I have picked the best one out there. Enjoy!
Provided by Shepardess
Categories Candy
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Try to make this candy on a dry [not humid] day.
- Place sugar in a saucepan; add cream and water, and stir until the sugar dissolves. Wipe down the sides of the pan with a wet cloth. Add a pinch of cream of tartar, place over medium heat and boil the mixture very slowly until it reaches the soft-ball stage - 240 degrees F on a candy thermometer. Add the butter and boil the mixture until it reaches the soft-crack stage - 280 degrees F on a candy thermometer. DO NOT STIR AFTER THE MIXTURE HAS COME TO A BOIL!
- Remove the pan from the heat and add the vanilla extract. Pour mixture into a deep, buttered 7-inch square pan. When the butterscotch is nearly cold, use the point of a buttered or oiled knife to mark it into bars or squares. When the butterscotch is quite cold and set. Break it up, wrap each piece in wax paper, and keep the candy in an airtight container.
Nutrition Facts : Calories 75.4, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.1, Sodium 15.4, Carbohydrate 11.2, Sugar 11.1, Protein 0.1
BUTTERSCOTCH CANDY
My kids didn't think it possible to make butterscotch candies. This proved them wrong!
Provided by Susan White
Categories Desserts Candy Recipes
Time 45m
Yield 40
Number Of Ingredients 7
Steps:
- Generously butter a 10x15 inch baking pan (with sides).
- In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g
HARD BUTTERSCOTCH CANDY
Good 'old-fasioned' hard candy. Prep/cook time is and est. - it can vary with the day due to weather.
Provided by pastrytiff
Categories Candy
Time 1h
Yield 1 pound
Number Of Ingredients 6
Steps:
- Put sugar, corn syrup, water and salt into saucepan.
- Stir over low heat until sugar is dissolved.
- Increase heat and cook until thermometer registers 250 degrees F, firm ball stage.
- Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage).
- Remove from stove.
- Add vanilla extract.
- Pour into buttered shallow pan, making a layer 1/4 inch deep.
- While warm, crease into squares with a blunt knife.
- When cold, break into pieces.
BUTTERSCOTCH CANDY
Make and share this Butterscotch Candy recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 35m
Yield 1 pan
Number Of Ingredients 5
Steps:
- Put sugar and water in largesaucepan.
- Heat,stirring on occasion,until boiling point.
- Add cream of tartar.
- Cover mixture,and boil for 10 minutes.
- Remove lid,cook to 310,or hard crack stage.
- Add the butter,& lemon extract,blend.
- Remove from heat.
- Pour into a buttered pan.
- When cold,cut with scissors,and wrap in wax paper.
Nutrition Facts : Calories 7438.1, Fat 276.2, SaturatedFat 174.9, Cholesterol 732.1, Sodium 2486, Carbohydrate 1285.3, Sugar 1270.2, Protein 2.9
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