How To Make Butterscotch Extract Recipes

HOW TO MAKE HOMEMADE BUTTERSCOTCH

Steps:

• Take the sugar and put it into a pot.
• Pour in some water. About enough to cover the sugar
• Turn the stove top onto high so the water starts to boil.
• Start stirring the sugar right away to keep it from sticking to the bottom and turning into toffee.
• Keep stirring and adding water until the sugar and water mixture turns into a Brown syrupy mixture. What you have now made is a light caramel syrup.
• Remove from heat.
• Add the butter and stir it into the syrup. Also add a shot of cream and a teaspoon of vanilla.
• Put back onto the stove but heat it until it's at the "soft crack" stage. The soft crack stage is about 270-290°F or 132-143°C. You should have a concentration of about 95% sugar. If you heat it too long then it will turn into toffee.
• Keep heating until it is thick but still fluid.
• Immediately pour it into a bowl or container. Make sure you keep stirring it otherwise it will thicken and become a toffee like substance.
• Let the butterscotch cool
• Enjoy the great taste of butterscotch.

BUTTERSCOTCH CANDY

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.

BUTTERSCOTCH HARD CANDY

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.

CLASSIC BUTTERSCOTCH DROPS RECIPE

Steps:

• Prepare 2 large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray.
• Combine the sugar, cream, and water in a large saucepan over medium heat and stir until the sugar dissolves. Add the cream of tartar and boil the mixture until it reaches 240 F ( soft-ball stage ). Add the butter and continue boiling until the mixture reaches 280 F ( soft-crack stage ).
• Remove the pan from the heat and stir in the vanilla extract.
• Using a very small teaspoon, carefully drop spoonfuls of the hot candy onto the prepared baking sheets. It is important to work quickly before the candy begins to set. The drops will spread, so leave a bit of space in between your spoonfuls. Continue forming small butterscotch drops on the prepared sheets until you run out of candy or it becomes too hard to work with.
• Allow the drops to set at room temperature, then lift them off the baking sheet. Serve immediately, or place them in an airtight container and store at room temperature for up to 2 weeks.

BUTTERSCOTCH FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.