Butterscotch Hard Candy

You'll love making this classic butterscotch recipe. These irresistible bites are better than the store-bought variety... and they sure don't last long!


1 1/2 pounds (30 servings)


1 teaspoon plus 1 cup butter, divided
2 1/2 cups granulated (white) sugar
3/4 cup water
1/2 cup light corn syrup
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon rum extract


Butter a 15 x 10 x 1-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°F/132°C (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300°F/149°C (hard-crack stage).

Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool for 1 to 2 minutes or until the candy is almost set. Score into 1-inch squares; cool completely. Break squares apart.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 30 minutes
Cool Time: 45 minutes

Additional Information

For best results, test your candy thermometer in boiling water before each use by bringing water to a boil. If the water boils at a temperature other than 212°F (100°C). Adjust your recipe temperature up or down based on your test.

Use cautionary measures when working with hot liquid.


Store in an airtight container.

Nutritional Information

Amount per serving: 144 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 109 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

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