Butterscotch

Course : Candy
Serves: 1
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Ingredients:

2 cups sugar
1/4 cup dark corn syrup
1/4 cup light cream
1/4 cup water
1/4 cup margarine
 

Preparation / Directions:

Makes 1 1/4 pounds 1. Stir together sugar, corn syrup, cream and water in a heavy 3-quart saucepan. 2. Cook over medium heat, stirring constantly, until mixture boils. 3. Continue cooking, stirring occasionally, until temperature registers 260 F. on candy thermometer, or until a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape, yet plastic. 4. Add margarine; continue cooking, stirring constantly, until temperature registers 280 F. on candy thermometer, or until a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. 5. Turn into a greased 8 x 8 x 2-inch pan; cool until film forms on top. 6. Use a sharp knife to mark candy into 1/2-inch squares. (Do not break through film.) 7. Using a flat metal spatula, continue pressing along marks, pressing deeper each time. When spatula can be pressed to bottom of pan, candy will be shaped into puffs. 8. Cool completely; turn out on board and break into pieces.


6 Kitchen's say:
  (4 3/4 Stars!)
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