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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.
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1 cup sugar, 2 tablespoons vinegar, 1/4 cup molasses, 2 tablespoons boiling water, 1/2 cup butter. Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well-buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla.
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How to Make Butterscotch. 1. In a heavy-bottomed medium saucepan with tall sides, melt the unsalted butter over medium heat. Stir in the dark brown sugar and kosher salt. Bring to a boil and stir occasionally for about 3 minutes.
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Based on a recipe from 1848, this recipe for authentic butterscotch candy contains only 4 ingredients (plus water), is well-balanced and chewy, and is easy to make with an accurate candy thermometer. Truth be told, butterscotch in its original form is a crunchy candy, but using original proportions means that it ends up too bitter when cooked.
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Cut the butter into small pieces and put in a heavy-bottomed pot over medium heat. Once the butter has melted, stir in the two sugars, corn syrup, and kosher salt. Stir well until mixture comes to a boil. Alternately stir with either a wooden spoon or a high heat spatula and swirl the pan to keep the mixture moving.
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Line a 9 x 13-inch baking pan with aluminum foil. Evenly grease foil with vegetable oil and set aside. 1. In a heavy bottomed saucepan, combine sugar, honey, butter and salt and stir to a boil. 2. Stir mixture continuously using a wooden or heat resistant spatula until it reaches 267°F. 3. Remove from heat and mix in vanilla extract.
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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.
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Steps to Make It. 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 ).
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Heat on high until the mixture comes to a boil then cover and boil for 3 minutes. Remove cover and reduce heat to medium-high. Continue cooking and stirring frequently until mixture reaches hard crack stage, 300-310 degrees F on a candy thermometer. Once thermometer reaches 310 degrees F, remove pot from heat and add food coloring.
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Place the butter in a heavy-bottomed pot over medium heat. Once melted, stir in the sugar, salt, honey, and vanilla. Continuously stir until the mixture boils. Once it begins to boil, avoid stirring continuously. However, to avoid burning at the bottom, swirl the pan so that the mixture keeps on moving.
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Bring the water, sugar, and corn syrup to a boil in a pan and let it cook until a candy thermometer gets to 270°F. Stir in the honey, butter, salt, and rum or vanilla. Keep cooking and stirring until the thermometer reaches 300°F. Take the mixture off the heat and pour it into the baking pan.
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Cook until the temperature of the candy reaches 250ºF and then pour into your foil lined pan. Let it sit for about 15 -20 minutes or until not quite cooled, and then score the candy to make it easier to cut later. Run a thin spatula between the edges of pan and butterscotch, and put it in the fridge to firm it up completely.
