Ingredients
- BUTTERSCOTCH CANDY
- 2 2 2 c. brown sugar
- 4 4 4 tbsp. white corn syrup
- 1/3 1/3 1/3 c. butter
- 2 2 2 tbsp. vinegar
- Boil until hard crack stage. Pour out onto pie tin and break when cool.
- BUTTERSCOTCH CANDY
- 2 2 2 c. sugar
- 1/4 1/4 1/4 c. butter
- 1/4 1/4 1/4 c. water
- 1 1 1 tbsp. vinegar
Preparation
Step 1
DAD'S BUTTERSCOTCH CANDY
1 lb. light brown sugar
1 tsp. vinegar
1/4 lb. pure butter
1 c. water
Use a deep kettle (size 8 inch wide, 4 1/2 inches deep). Put sugar in pan with cup of water. Place on burner and bring to a slow boil. Add butter and vinegar. Let simmer for 20 to 30 minutes until it reaches the brittle stage. Test same by dripping samples into cup of water. When ready, pour into a buttered pan, 7 x 11 inch. Let cool. Break into pieces and enjoy.
Note: Do not stir at anytime or it will get sugary.
BUTTERSCOTCH CANDY
3/4 c. brown sugar
1/2 c. white sugar
3/4 c. white corn syrup
1 c. cold water
3 tsp. salt
6 tbsp. butter
1 tsp. lemon extract
Mix brown and white sugar, corn syrup and water in kettle. Cook until syrup forms a medium ball when dropped in cold water, or to 245 degrees. Add butter and salt. Cook until the syrup again reaches 245 degrees.
Pour into a well oiled pan. When cold enough to handle roll up in a loaf. Remove to a well oiled table top and pull out into strips finger size. Cut in pieces 1 inch long and wrap in waxed paper.