Grandma's Butterscotch Candy

SUBMITTED BY: Catherine Rothermel

"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."

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PREP TIME	5 Min
COOK TIME	30 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups sugar
2/3 cup water
1/4 teaspoon cream of tartar
2 tablespoons butter (no substitutes)
1 teaspoon vanilla extract

DIRECTIONS

Butter a 13-in. x 9-in. x 2-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 degrees F (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 degrees F. Pour into prepared pan. Cool. Break into pieces.

FOOTNOTE

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.