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 SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
- Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
- To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.
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
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
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
BUTTERSCOTCH CANDY (MIXED DRINK)
Make and share this Butterscotch Candy (Mixed Drink) recipe from Food.com.
Provided by seesko
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- mix milk and shots then pour over ice. Please note: I don't measure when mixing this drink, so it is approximated. You may want to taste before pouring over ice.
Nutrition Facts : Calories 185.3, Fat 4.6, SaturatedFat 2.8, Cholesterol 17.1, Sodium 62.6, Carbohydrate 16.9, Sugar 11.2, Protein 4
CLASSIC BUTTERSCOTCH DROPS RECIPE
Steps:
- Prepare 2 large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray.
- Combine the sugar, cream, and water in a large saucepan over medium heat and stir until the sugar dissolves. Add the cream of tartar and boil the mixture until it reaches 240 F ( soft-ball stage ). Add the butter and continue boiling until the mixture reaches 280 F ( soft-crack stage ).
- Remove the pan from the heat and stir in the vanilla extract.
- Using a very small teaspoon, carefully drop spoonfuls of the hot candy onto the prepared baking sheets. It is important to work quickly before the candy begins to set. The drops will spread, so leave a bit of space in between your spoonfuls. Continue forming small butterscotch drops on the prepared sheets until you run out of candy or it becomes too hard to work with.
- Allow the drops to set at room temperature, then lift them off the baking sheet. Serve immediately, or place them in an airtight container and store at room temperature for up to 2 weeks.
Nutrition Facts : Calories 189 kcal, Carbohydrate 33 g, Cholesterol 18 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 2 mg, Sugar 33 g, Fat 7 g, ServingSize 24 to 32 drops, UnsaturatedFat 0 g
COTTON CANDY
Make and share this Cotton Candy recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine in a glass.
Nutrition Facts :
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