Butterscotch Hard Candywerthers Candy Recipe Just A Pinch
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Makes 18-24 bars. Preheat the oven to 350°F. Line a 9×13 inch baking pan with tinfoil so that the foil hangs slightly over the sides. Place graham crackers in a blender and pulse several times until crackers are finely ground. Pour into a bowl and add the melted butter, stirring to fully coat the crumbs with the butter.
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To make authentic butterscotch sauce, cook the ingredients to 240F. To make a firmer candy that will hold its shape at room temperature, cook the ingredients to 260-280F, realizing that the higher the temperature, the firmer it will set up when it cools.
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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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Butterscotch is a candy made by heating brown sugar and butter on the stove to the soft crack stage, between 270°F and 290°F. First invented in the late 1800s, butterscotch can be a soft or hard candy or a sauce.
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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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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 the heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
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Set aside. Combine sugar and corn syrup in large pot. 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.
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Butterscotch Hard Candy is a blast from the past - a simply classic, delicious, butter flavored hard candy. Butterscotch Candy, most commonly known as butterscotch discs and buttons, bring a nostalgic vibe when you start to unwrap the bright yellow twist wrapper.
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Butterscotch is so much more than the flavor of hard candy your grandmother always had in her purse! The post 38 Old-School Butterscotch Recipes We Still Love Today appeared first on Taste of Home.
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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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Butterscotch Hard Candy. Enjoy the classic taste of Butterscotch Hard Candy! Sweet, warm, and melt-in-your-mouth delicious, these candies are a must for any event. Approximately 75 pieces per pound. $6.55.
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Fruity Pebbles Cereal N' Candy Eggs. Despite containing an unbeatable combination of white chocolate and Fruity Pebbles cereal, these candy eggs taste exactly like a spray of lemon-scented.
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Favorite Butterscotch Candy Recipes
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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.
