Butterscotch Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen

 

Butterscotch

2 cups sugar
1/4 cup dark corn syrup
1/4 cup light cream
1/4 cup water
1/4 cup margarine

1. Stir together sugar, corn syrup, cream and water in a heavy 3-quart saucepan.

2. Cook over medium heat, stirring constantly, until mixture boils.

3. Continue cooking, stirring occasionally, until temperature registers 260 F. on candy thermometer, or until a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape, yet plastic.

4. Add margarine; continue cooking, stirring constantly, until temperature registers 280 F. on candy thermometer, or until a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle.

5. Turn into a greased 8 x 8 x 2-inch pan; cool until film forms on top.

6. Use a sharp knife to mark candy into 1/2-inch squares. (Do not break through film.)

7. Using a flat metal spatula, continue pressing along marks, pressing deeper each time. When spatula can be pressed to bottom of pan, candy will be shaped into puffs.

8. Cool completely; turn out on board and break into pieces.

Makes 1 1/4 pounds

Source of Recipe: The Complete Dessert Cookbook by Johna Blinn

 

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