AUTHENTIC BUTTERSCOTCH CANDY
Back in the mid-ish 1800s, a British confectioner went and visited Italy and apparently was both saddened to find that their sweets were better than what was available in England and inspired to Fix That. Butterscotch is what he came up with. Good show, old man. This recipe makes a relatively soft candy that should be stored in the refrigerator. See the notes for the temperatures to cook it to get everything from a sauce to a much firmer candy.
Provided by Liverpool Mercury, February 1, 1848, page 4
Categories Candy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Cut a strip of non-stick foil to the same width as the bottom of an 8" or 9" baking dish. Line the pan, making sure the edges of the foil extend up and over opposite sides of the pan. Don't worry about the unlined sides.
- Spray the whole shebang very well with pan spray, especially the unlined sides. Set aside on a heat-proof surface.
- In a medium saucepan, melt the butter over medium-low heat.
- Stir in the sugar, molasses and salt.
- When the mixture is good and liquidy, increase the heat to medium to medium-high, and bring to a boil, stirring occasionally.
- Cook the candy to 250F and then pour into your prepared pan.
- Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.
- Remove to a cutting board sprayed with pan spray, and cut into whatever shapes you want. This will make about 64-81 pieces of butterscotch, depending on how you cut them. Or it might only make four pieces, but I wouldn't advise that.
- Store, covered, in the fridge.
Nutrition Facts : Calories 83 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 15 milligrams cholesterol, SaturatedFat 3 grams saturated fat, Sodium 62 grams sodium, Sugar 8 grams sugar
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.
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.
GRANDMA'S BUTTERSCOTCH CANDY
My Grandmother always used to make this at Christmas time and I always loved it. I just call it "Grandma Candy", but my mom says it is butterscotch candy. It is still a holiday favorite of mine and my coworkers love it, too.
Provided by snapdragon74
Categories Candy
Time 30m
Yield 40 cookies
Number Of Ingredients 6
Steps:
- Heat corn syrup, sugar, and peanut butter together in a saucepan over medium heat until boiling, stirring occasionally.
- Combine peanut butter mixture with cereal in large mixing bowl, mix well by hand.
- Press mixture firmly into cookie sheet.
- Melt chocolate chips and butterscotch chips together, spread over cereal mixture.
- Refrigerate to set chocolate.
- Remove from refrigerator after chocolate is set, allow to return to room temperature for easier cutting.
- Cut in 1" by 2" rectangles.
- Keeps well in freezer.
Nutrition Facts : Calories 139.7, Fat 5.8, SaturatedFat 2.5, Sodium 71.2, Carbohydrate 21.9, Fiber 0.7, Sugar 13.3, Protein 2.2
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
GRANDMA'S BUTTERSCOTCH PIE
This is one of my favorite holiday pies. Serve with whipped cream. Yum!
Provided by dschecht
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
- Whisk in egg yolks; continue to cook and stir until filling is thickened.
- While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
- Remove filling from heat, and stir in butter and vanilla.
- Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 41.5 g, Cholesterol 59.9 mg, Fat 8.9 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 292.6 mg, Sugar 30.3 g
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
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