Homemade Buttercrunch Candy Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 1, 2006
Cheap and easy to make. Great for gift giving. I did change the temperature to 290 degree f because when I cooked it to 270 is was not brittle enough and was a bit chewy. Delicious
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Photo by Lorio

Cooking Level: Expert

Home Town: Dededo, Dededo, Guam
Living In: Lenexa, Kansas, USA

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Reviewed: Dec. 19, 2005
Well Julie, this is an absolutely fabulous recipe. We love it. I made a batch to add to some gift baskets I am making for Christmas gifts. I am going to make more tomorrow it is so good. I followed your recipe exactly except I cooked it until it reached 175 degrees only because I was doing two things at once and was not watching closely. The candy turned out perfect. What an easy recipe.Thanks for sharing Julie. Julie have you ever tried to double the recipe? Some things can sucessfully be doubled and some not. Please let me know it would save me some time. Thank you
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Cooking Level: Expert

Living In: New Glasgow, Nova Scotia, Canada

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Reviewed: Dec. 16, 2005
I used Splenda and it did not work out at all. With real sugar, its a great treat!
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7 users found this review helpful

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Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA
Living In: Moon Township, Pennsylvania, USA

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Reviewed: Dec. 17, 2004
substitue brown sugar for a more caramel taste. I used butter and wouldn't even think of using margarine. is fabulous.
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Cooking Level: Intermediate

Reviewed: Dec. 23, 2003
This was easy to make and it tastes great. I used semi-sweet chips because it is what I have and it turned out very tasty. We might think I've wrecked the recipe if I go to milk chocolate next time. I've made this again to have on the munchie table for Christmas dinner so it has to be good. Thanks for an easy recipe!
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Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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