Butterscotch Hard Candy

By Cindy_Wicker

Ingredients

• 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

Details

Servings 30

Preparation

Step 1

Butter a 15-in. x 10-in. 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° (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 for 1-2 minutes or until the candy is almost set. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container. Yield: 1-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Analysis: 1 piece equals 144 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 109 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

4 WW Points Plus