Make Your Own Butterscotch

Buttery good, this recipe calls for rum extract to create its distinctive flavor. This homemade candy is rich and delicious

Buttery good, this recipe calls for rum extract to create its distinctive flavor. This homemade candy is rich and delicious and very inexpensive. For more on how to make candy, and other delicious homemade candy recipes, click here.

[ingredients-list title=”Ingredients” serving_size=”Makes 1 1/2 pounds candy”]

  • 1 teaspoon plus 1 cup butter cut into cubes
  • 2 1/2 cups firmly packed light brown sugar
  • 3/4 cup water
  • 1/2 cup light corn syrup
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon rum extract

[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=””]

[step-item number=”1″ image_url=”” title=”” ]Use the 1 teaspoon of butter to coat a 15 x 10 x 1-inch baking pan; set aside.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]In a heavy saucepan over moderate heat, combine the sugar, water, and corn syrup. Cover the saucepan and bring the mixture to a boil; do not stir. Uncover the saucepan and continue to cook the mixture until a candy thermometer reads 270°F (soft-crack stage).[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Add the honey, salt, and butter cubes. Cook, stirring constantly, until the mixture reaches 300°F (hard-crack stage). Remove the saucepan from the heat. Stir in the rum extract.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Pour the butterscotch into the prepared pan without scraping; do not spread. Let the butterscotch cool until the candy is almost set, 1 to 2 minutes. Using a sharp knife, score the butterscotch into 1-inch squares and let the candy cool completely. Break the candy squares along the scored lines. Store the butterscotch in an airtight container.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest