AUTHENTIC BUTTERSCOTCH CANDY
Back in the mid-ish 1800s, a British confectioner went and visited Italy and apparently was both saddened to find that their sweets were better than what was available in England and inspired to Fix That. Butterscotch is what he came up with. Good show, old man. This recipe makes a relatively soft candy that should be stored in the refrigerator. See the notes for the temperatures to cook it to get everything from a sauce to a much firmer candy.
Provided by Liverpool Mercury, February 1, 1848, page 4
Categories Candy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Cut a strip of non-stick foil to the same width as the bottom of an 8" or 9" baking dish. Line the pan, making sure the edges of the foil extend up and over opposite sides of the pan. Don't worry about the unlined sides.
- Spray the whole shebang very well with pan spray, especially the unlined sides. Set aside on a heat-proof surface.
- In a medium saucepan, melt the butter over medium-low heat.
- Stir in the sugar, molasses and salt.
- When the mixture is good and liquidy, increase the heat to medium to medium-high, and bring to a boil, stirring occasionally.
- Cook the candy to 250F and then pour into your prepared pan.
- Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.
- Remove to a cutting board sprayed with pan spray, and cut into whatever shapes you want. This will make about 64-81 pieces of butterscotch, depending on how you cut them. Or it might only make four pieces, but I wouldn't advise that.
- Store, covered, in the fridge.
Nutrition Facts : Calories 83 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 15 milligrams cholesterol, SaturatedFat 3 grams saturated fat, Sodium 62 grams sodium, Sugar 8 grams sugar
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
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
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 CRUNCH COOKIES
Make and share this Butterscotch Crunch Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 18m
Yield 30 3
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Lightly grease several baking sheets or coat with nonstick spray.
- Line the sheets with aluminum foil.
- Heavily grease the foil or coat with nonstick spray.
- Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
- In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
- Add the candy pieces and beat for 1 minute more.
- Beat or stir in flour mixture and nuts just until evenly incorporated.
- Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
- Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.
Nutrition Facts : Calories 96.9, Fat 2.4, SaturatedFat 0.4, Cholesterol 7.7, Sodium 58.6, Carbohydrate 17.6, Fiber 0.4, Sugar 10.9, Protein 1.4
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
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