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
BUTTERSCOTCH CANDY
The old-fashioned flavor of these butterscotch candies appeals to kids of all ages. My family can't stop eating them!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 pound.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. pan with foil. Grease the foil with 1 teaspoon butter; set aside. , In a heavy saucepan, combine the sugar, corn syrup, water, vinegar and remaining butter. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals. , Uncover; cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Pour into prepared pan without scraping the saucepan; do not spread mixture. , Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely. Break squares apart. Store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH HARD CANDY
I love making this classic butterscotch recipe. We think these irresistible bites are better than the store-bought variety... and they sure don't last long! -Darlene Smithers, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 109mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH DROPS
Steps:
- In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 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 BARS
Enjoy the wonderful butterscotch flavor and satisfying crunch of pecans in these Butterscotch Bars, cleverly made with Duncan Hines French Vanilla Cake Mix. It's easy, tasty and fun to share.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
- Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
- Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 40.5 g, Cholesterol 43 mg, Fat 22.5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 30.6 g
BUTTERSCOTCH SHAKE-UP
Provided by Food Network Kitchen
Yield 2 drinks
Number Of Ingredients 6
Steps:
- Freeze 2 tall glasses until very cold. Put the chocolate and heavy cream in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Drop a big spoonful of the chocolate sauce in the bottom of each glass and drizzle some around the inside.
- Puree the ice cream, malted milk powder, cup ice and the scotch in a blender until smooth; divide between the prepared glasses. Garnish with whipped cream, toffee bits and more chocolate sauce.
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
CAKE MIX BUTTERSCOTCH BARS
This recipe is so easy and good too (unfortunately, not diabetic, tho!) I love butterscotch (not as much as I love caramel, but it's close). When cake mixes go on sale, my family stocks up for quickies like this. They are also the base of some of our favorite pot-luck type dishes. This one might be your next pot-luck take-a-long. This one is with compliments from one of my best friends, Betty Crocker.
Provided by Redneck Epicurean
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
- Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
- Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
Nutrition Facts : Calories 74.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 19.1, Sodium 81.7, Carbohydrate 9.8, Fiber 0.1, Protein 0.5
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.
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