Butterscotch Hard Candy II

The old-fashioned flavor of these butterscotch candies appeals to kids of all ages. Your family won't be able to stop eating them!


120 servings


1 teaspoon plus 1/2 cup butter, softened, divided
2 cups granulated (white) sugar
1/4 cup light corn syrup
2 tablespoons water
2 tablespoons white vinegar


Line a 15 x 10 x 1-inch 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°F/149°C (hard-crack stage). Remove from the heat. Pour into prepared pan without scraping the saucepan; do not spread mixture.

Cool for 1 to 2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-inch squares; cool completely. Break squares apart.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 20 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: 22 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 9 mg sodium, 4 g carbohydrate, 0 fiber, trace protein.

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