BUTTERSCOTCH CANDY
My kids didn't think it possible to make butterscotch candies. This proved them wrong!
Provided by Susan White
Categories Desserts Candy Recipes
Time 45m
Yield 40
Number Of Ingredients 7
Steps:
- Generously butter a 10x15 inch baking pan (with sides).
- In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. 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 heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g
BUTTERSCOTCH HARD CANDY
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
Time 40m
Yield about 1-1/2 pounds.
Number Of Ingredients 7
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, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 109mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH HARD CANDY(WERTHERS CANDY)
Found this recipe in a local cookbook. Love butterscotch hard candy so of course had to try it. It is really good!! give it a try! As you can see from my picture. I scored it too soon, so when I broke it it didn't follow the score lines. but still tastes great! these taste just like Werthers candy!!
Provided by Ann McCue
Categories Candies
Number Of Ingredients 7
Steps:
- 1. butter a 15x10x1 pan. In heavy pan combine sugar, water and corn syrup. cover and bring to boil over med heat. remove lid and cook uncovered until candy thermometer reaches 270 degrees (soft crack)
- 2. Add butter, honey, salt and extract. Stir constantly until you reach 300 degrees. (hard crack) remove from heat.pour into prepared pan without scraping.Do not spread either. cool for about 5 minutes or until candy is almost set. score into 1 inch squares. cool completely. break. Store in airtight container.
HARD BUTTERSCOTCH CANDY
Good 'old-fasioned' hard candy. Prep/cook time is and est. - it can vary with the day due to weather.
Provided by pastrytiff
Categories Candy
Time 1h
Yield 1 pound
Number Of Ingredients 6
Steps:
- Put sugar, corn syrup, water and salt into saucepan.
- Stir over low heat until sugar is dissolved.
- Increase heat and cook until thermometer registers 250 degrees F, firm ball stage.
- Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage).
- Remove from stove.
- Add vanilla extract.
- Pour into buttered shallow pan, making a layer 1/4 inch deep.
- While warm, crease into squares with a blunt knife.
- When cold, break into pieces.
BUTTERSCOTCH CANDY
The old-fashioned flavor of these butterscotch candies appeals to kids of all ages. My family can't stop eating them!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 pound.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. 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° (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. Store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH CANDY
Every body loves See's butterscotch suckers or Werther's hard candies. I went on a search for a great butterscotch candy. I hope I have picked the best one out there. Enjoy!
Provided by Shepardess
Categories Candy
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Try to make this candy on a dry [not humid] day.
- Place sugar in a saucepan; add cream and water, and stir until the sugar dissolves. Wipe down the sides of the pan with a wet cloth. Add a pinch of cream of tartar, place over medium heat and boil the mixture very slowly until it reaches the soft-ball stage - 240 degrees F on a candy thermometer. Add the butter and boil the mixture until it reaches the soft-crack stage - 280 degrees F on a candy thermometer. DO NOT STIR AFTER THE MIXTURE HAS COME TO A BOIL!
- Remove the pan from the heat and add the vanilla extract. Pour mixture into a deep, buttered 7-inch square pan. When the butterscotch is nearly cold, use the point of a buttered or oiled knife to mark it into bars or squares. When the butterscotch is quite cold and set. Break it up, wrap each piece in wax paper, and keep the candy in an airtight container.
Nutrition Facts : Calories 75.4, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.1, Sodium 15.4, Carbohydrate 11.2, Sugar 11.1, Protein 0.1
CHOCOLATE BUTTERSCOTCH CANDY (BIRD'S NESTS)
These are a childhood favorite. These cookies/candies were always on my Mema's Holiday Cookie List. The mixture of butterscotch chips, chocolate and chow mein noodles is so satisfying. A perfect dessert to introduce kids to the kitchen with.
Provided by Careema Bell
Categories Other Snacks
Time 15m
Number Of Ingredients 3
Steps:
- 1. Heat chocolate and butterscotch chips in a double boiler or in the microwave about 4 minutes or until the chips are smooth.
- 2. Stir in chow mein noodles until they are thoroughly coated.
- 3. Use a tablespoon to place spoonfuls of the mixture on a waxed paper lined baking dish
- 4. Allow the candy to cool until the chocolate/butterscotch has hardened
- 5. These are also known as bird nests. A fun suggestion is to place the mixture on a waxed paper making a small indentation in the center of the candy to serve as a "nest". Place colorful jelly beans or robin's eggs candy into the indentation and voila! Bird's nests!
BUTTERSCOTCH PEANUT CANDY
This easy-to-make candy is always a hit during the holidays. The sweet and salty combination is so irresistible, no one can ever eat just one piece.-Callie Gregg, St. Lawrence, South Dakota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/4 pounds (3-1/2 to 4 dozen).
Number Of Ingredients 4
Steps:
- In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.
Nutrition Facts : Calories 240 calories, Fat 17g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
BUTTERSCOTCH CANDY
I recommend using a good candy thermometer to obtain good results. This is a simple, old fashioned candy. Yummy!
Provided by cuisinebymae
Categories Candy
Time 50m
Yield 1/2 pound
Number Of Ingredients 6
Steps:
- In a large pot, combine brown sugar, corn syrup, water and salt.
- Cook over medium-low heat, stirring, until sugar is dissolved.
- Do not let this come to a boil until sugar has completely dissolved.
- Turn the heat up a bit and continue cooking to the hard ball stage (250F).
- Add butter and stir to keep from scorching.
- Cook until mixture will separate into hard but not brittle strands (270F) when tested in cold water.
- Stir in the vanilla.
- Pour candy in a thin sheet onto a greased slab.
- (I don't have a slab. I turn a large metal baking pan upside down and grease the bottom- works great!).
- Mark into squares while still warm, creasing it deeply.
- Break into pieces as soon as it is cool.
GRANDMA'S BUTTERSCOTCH CANDY
The recipe for this wonderfully buttery candy was handed down from my grandma. My brothers, sisters and I love it now as much as we did when we were little...and so do our families. It's become a cherished tradition.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3/4 pound.
Number Of Ingredients 5
Steps:
- Butter a 13x9-in. pan; set aside. In a heavy saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, over medium heat until a candy thermometer reads 300° (hard-crack stage). Syrup will turn a golden color. , Remove from the heat; stir in butter and vanilla. Return to heat. Cook and stir until thermometer returns to 300°. Pour into prepared pan. Cool. Break into pieces.
Nutrition Facts : Calories 73 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTERSCOTCH HAYSTACK CANDY LIKE GRANDMA MADE
We got to help Grandma make these at Christmas time every year.
Provided by Kathie Carr
Categories Candies
Time 15m
Number Of Ingredients 3
Steps:
- 1. Melt butterscotch morsels over medium heat. Grandma used a double boiler. You can use the microwave. Stir in peanuts and noodles. Spoon by tablespoons full onto wax paper. Use spoon to shape into haystacks and allow to cool.
BUTTERSCOTCH CANDY (MIXED DRINK)
Make and share this Butterscotch Candy (Mixed Drink) recipe from Food.com.
Provided by seesko
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- mix milk and shots then pour over ice. Please note: I don't measure when mixing this drink, so it is approximated. You may want to taste before pouring over ice.
Nutrition Facts : Calories 185.3, Fat 4.6, SaturatedFat 2.8, Cholesterol 17.1, Sodium 62.6, Carbohydrate 16.9, Sugar 11.2, Protein 4
BUTTERSCOTCH CORNFLAKE CANDY RECIPE
Provided by skidivr595
Number Of Ingredients 3
Steps:
- 1. Pour butterscotch chips into a large microwave-safe bowl and heat in the microwave, checking and stirring every 30 seconds, until chips are melted. It took about a minute and a half in my microwave. Be sure not to cook them for too long, or the butterscotch candy will seize up. If you prefer, you can melt the chips in a double boiler, then scrape the melted butterscotch into a large bowl. 2. Add corn flakes and peanuts to the melted butterscotch and stir until everything is thoroughly coated. Line a counter top with waxed paper and drop spoonfuls of the warm corn flake mixture onto the waxed paper. Allow to cool for 15 minutes. Candy may be stored in an airtight container or large zippered plastic bags for two weeks.
QUICK AND EASY BUTTERSCOTCH CANDY
I got this recipe from my cousin and I love it. You can't ask for an easier recipe that tastes this great!
Provided by Kim Schneider
Categories Candies
Time 20m
Number Of Ingredients 3
Steps:
- 1. Put ingredients in microwvae safe bowl.
- 2. Microwave on high for 1 minute then stir. Microwave for 30 seconds and stir and repeat at 30 second each time until everything is melted and smooth.
- 3. Pour into a 8 x 8 baking pan and refrigerate or pour in to those little paper candy cups that look like muffin pan liners and refrigerate til hardened.
BUTTERSCOTCH CANDY
Make and share this Butterscotch Candy recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 35m
Yield 1 pan
Number Of Ingredients 5
Steps:
- Put sugar and water in largesaucepan.
- Heat,stirring on occasion,until boiling point.
- Add cream of tartar.
- Cover mixture,and boil for 10 minutes.
- Remove lid,cook to 310,or hard crack stage.
- Add the butter,& lemon extract,blend.
- Remove from heat.
- Pour into a buttered pan.
- When cold,cut with scissors,and wrap in wax paper.
Nutrition Facts : Calories 7438.1, Fat 276.2, SaturatedFat 174.9, Cholesterol 732.1, Sodium 2486, Carbohydrate 1285.3, Sugar 1270.2, Protein 2.9
TRADITIONAL SCOTTISH BUTTERSCOTCH CANDY
That sweet tooth for which Scots have a reputation means that there are many traditional confectionary recipes. But quite why a brittle candy made from butter and sugar should be named "Scotch" is lost in the mists of time.
Provided by English_Rose
Categories Candy
Time 35m
Yield 1 lb
Number Of Ingredients 7
Steps:
- Well oil an 11" x 7" shallow baking tin pan. Put the water and lemon juice in a heavy-based saucepan and heat until slightly warm.
- Stir in the sugar and continue to heat gently, stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil.
- Stir in the cream of tartar and bring to the boil to 242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water).
- Remove from the heat and beat in the butter. Return to the heat and boil to 280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers)
- Remove from the heat and beat in the vanilla extract. Pour into the oiled tin and leave until it is almost set.
- Then mark into small rectangles with a knife.
- When it is competely set, break into pieces and store in an airtight container.
Nutrition Facts : Calories 2551.6, Fat 69, SaturatedFat 43.7, Cholesterol 183, Sodium 13.1, Carbohydrate 501, Sugar 499.9, Protein 0.7
BUTTERSCOTCH PEANUT CANDY
This easy-to-make candy is always a hit during the holidays. The sweet and salty combination is so irresistible, no one can ever eat just one piece.-Callie Gregg, St. Lawrence, South Dakota From The Best Of Country Cooking 2001
Provided by The Daycare Lady
Categories Candy
Time 15m
Yield 2 1/4 pounds, 21 serving(s)
Number Of Ingredients 4
Steps:
- In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 2-1/4 pounds (3-1/2 to 4 dozen).
Nutrition Facts : Calories 278.1, Fat 21, SaturatedFat 5.9, Cholesterol 0.6, Sodium 277.5, Carbohydrate 17.6, Fiber 2.7, Sugar 11.8, Protein 8.2
AUNT PAT'S CHOCOLATE BUTTERSCOTCH CANDY
My Husband's Aunt Pat brought this recipe to a family gathering over the holidays. One Taste and I was hooked. This is so easy that even smaller children can make this with supervision. A co-worker told me she substituted Craisins for the raisins, and she was pleased with the results. I thought coconut might be a nice addition as well. Enjoy :)
Provided by Brenda.
Categories Candy
Time 1h33m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 9x13 baking dish.
- In a large microwave safe bowl, add Butterscotch Chips, Semi-sweet Chocolate Chips, and Peanut Butter.
- Microwave on high for 1 minute.
- Stir.
- Microwave at 20 second intervals, stirring each time until mixture is completely melted.
- Stir in Pretzels, Dry Roasted Peanuts, and Raisins. The Pretzels will break into smaller pieces at this time.
- Spread into prepared baking dish.
- Refrigerate 30 minutes.
- Score into 1-2 inch squares.
- Return to refrigerator for at least another hour.
- Cooking Time includes refrigeration time.
- Note: If using creamy peanut butter, increase peanuts to 1 cup.
Nutrition Facts : Calories 228.6, Fat 12.1, SaturatedFat 5.8, Sodium 117.3, Carbohydrate 29.9, Fiber 2, Sugar 22.7, Protein 3.8
OLD FASHIONED BUTTERSCOTCH CANDY
Make and share this Old Fashioned Butterscotch Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 22m
Yield 1 pound
Number Of Ingredients 4
Steps:
- combine all ingredients in a heavy pan over medium heat.till mixture reaches the soft crack stage -- 270*-289* on a candy thermometer.
- pour into buttered jelly roll pan --
- set aside to cool.
- cut into squares to serve.
- wrap in colorful waxed paper squares.
Nutrition Facts : Calories 1958, Fat 46, SaturatedFat 29.1, Cholesterol 122, Sodium 328.8, Carbohydrate 400.1, Sugar 399.7, Protein 0.5
BUTTERSCOTCH CANDY FROM DISNEYWORLD
Provided by Six Sisters Stuff
Yield 30
Number Of Ingredients 3
Steps:
- In a saucepan, bring the heavy cream to a boil.
- Remove from heat.
- In a separate microwave safe bowl, melt the butterscotch and white chocolate chips in 30 second increments, stirring every 30 seconds.
- Combine the hot heavy cream and the melted chips until fully combined.
- In a lined 9 x 9 pan, spread the mixture and refrigerate until hardened.
- Cut into small squares.
Nutrition Facts : Servingsize 1 serving, Calories 5503 kcal, Fat 337 g, SaturatedFat 274 g, Cholesterol 271 mg, Sodium 1609 mg, Carbohydrate 570 g, Sugar 538 g, Protein 37 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #for-large-groups #low-protein #desserts #easy #candy #dietary #low-sodium #low-in-something #number-of-servings #3-steps-or-less
You'll also love