"My kids didn't think it possible to make butterscotch candies. This proved them wrong!" — Susan White
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I think the pan size is stated wrong for this recipe (10x15) as the candy only filled about half the space. Next time I would use 11x7 glass dish, which would make for more even candy sizes as the candy would be an even thickness.
Cut the candy when it is still quite warm. Next time I want to wrap individual pieces in waxed paper.
This is not a good recipe for butterscotch. It has no taste and smells awful.
Fantastic recipe, thanks! My four year old loves
this candy. The recipe requires little in the way
of tending and the finished product is of sufficient texture to be broken by hand.
Great recipe and easy to make. I didn't use the vinegar but it came out fine. I didn't need to check if i cooked it long enough because when it all is golden brown to brown it is ready. Thanks. It tastes great too. Too clean up is easy too, just use hot water and it melts away if it gets stuck.
This is a great recipe from scratch! If it does not turn out correctly, it is an error on the cooks part, not the recipe. We cut it with buttered shears into bite sized pieces and then shake in a bag with sugar. Will keep for a while. Phenomenal unadulterated flavor. Thank you so much for a great recipe!!
I attempted this recipe 3 times. The first time i put it in a pot that was too large and it burned (my fault!). The second time I put it in a smaller pot. I waited for the candy thermometer to reach 280, and just as it did, it burned.... The third time I FINALLY got it right... but in my opinion it just wasn't worth the effort...
One reviewer said the temp needs to be at 240 degrees and this is incorrect. That temp will produce a chewy-praline like consistency. Butterscotch candy needs to be stirred constantly as the higher the temperature, the less water content and more concentrated the sugar becomes. This means it can burn easily if not stirred constantly. Butterscotch needs to come up to the temperature of soft crack stage (see below)just as the submitter wrote.
. Soft-Crack Stage
270° F–290° F
sugar concentration: 95%
As the syrup reached soft-crack stage, the bubbles on top will become smaller, thicker, and closer together. At this stage, the moisture content is low. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. They will bend slightly before breaking.
Saltwater taffy and butterscotch are cooked to the soft-crack stage.
By following this recipe exactly and stirring constantly, it will be awesome!
very good recipe. the only thing that went wrong for me is that i couldn't cut it very well. i ended up breaking it with my hands. odd shapes, but it still tasted wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 30
** Calories from Fat: 10
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