BUTTER HARD CANDY RECIPES

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BUTTERSCOTCH HARD CANDY RECIPE: HOW TO MAKE IT



Butterscotch Hard Candy Recipe: How to Make It image

I love making this classic butterscotch recipe. We think these irresistible bites are better than the store-bought variety... and they sure don't last long! —Darlene Smithers, Elkhart, Indiana

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield about 1-1/2 pounds.

Number Of Ingredients 7

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

Steps:

  • 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 constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

Nutrition Facts : Calories 144 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 23g carbohydrate (21g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

OLD-TIME BUTTER CRUNCH CANDY RECIPE: HOW TO MAKE IT



Old-Time Butter Crunch Candy Recipe: How to Make It image

Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield about 2 pounds.

Number Of Ingredients 6

1 cup butter
1-1/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups finely chopped toasted almonds
8 milk chocolate candy bars (1.55 ounces each)

Steps:

  • Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.

Nutrition Facts : Calories 375 calories, FatContent 26g fat (12g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 137mg sodium, CarbohydrateContent 34g carbohydrate (29g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

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BUTTERSCOTCH HARD CANDY RECIPE: HOW TO MAKE IT
I love making this classic butterscotch recipe. We think these irresistible bites are better than the store-bought variety... and they sure don't last long! —Darlene Smithers, Elkhart, Indiana
From tasteofhome.com
Reviews 4.5
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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 constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.
See details


OLD-TIME BUTTER CRUNCH CANDY RECIPE: HOW TO MAKE IT
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas
From tasteofhome.com
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  • Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
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