Butterscotch Candy
Indulge in the timeless sweetness of homemade butterscotch candy, a buttery, melt-in-your-mouth treat perfect for any occasion. This classic recipe combines the rich flavors of unsalted butter, granulated sugar, and brown sugar, elevated by the silky smoothness of heavy cream and a touch of vanilla extract. With just 10 minutes of prep and a candy thermometer as your trusty guide, you’ll master the art of achieving the perfect hard-ball stage for a luscious, firm texture. Ideal for gifting or satisfying your own sweet cravings, these golden squares of caramelized perfection will quickly become a favorite in your confectionery repertoire. Prepare to savor a nostalgic blend of sweetness and warmth, all in one irresistible bite! Keywords: homemade butterscotch candy, confectionery recipe, caramelized sugar treats, holiday candy recipes, easy candy recipes.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar, packed
- 120 ml Heavy cream
- 60 ml Light corn syrup
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Prepare a square 8x8 inch (20x20 cm) baking dish by lining it with parchment paper. Ensure there is enough overhang on the sides to easily lift the candy out once set.
In a heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, brown sugar, heavy cream, light corn syrup, and salt.
Place the pan over medium heat and stir constantly with a heat-resistant spatula or wooden spoon until all the ingredients are melted and combined.
Attach a candy thermometer to the pan, ensuring that the tip of the thermometer is submerged but not touching the bottom of the pan.
Increase the heat to medium-high and bring the mixture to a boil. Stop stirring at this point to prevent grainy crystals from forming.
Allow the mixture to cook, undisturbed, until it reaches 250°F (121°C) on the candy thermometer. This is the hard-ball stage and ensures the candy will set with the perfect texture.
Once the mixture reaches the correct temperature, remove it from the heat immediately.
Stir in the vanilla extract quickly but carefully, as the mixture may bubble up slightly.
Pour the hot butterscotch mixture into the prepared baking dish, spreading it evenly with a spatula if needed.
Allow it to cool at room temperature for about 2-3 hours or until completely set.
Once set, lift the candy out of the dish using the parchment overhang. Transfer it to a cutting board and use a sharp knife to cut it into squares or rectangles.
Store the butterscotch candy in an airtight container at room temperature, where it will keep fresh for up to 2 weeks.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 348.0 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 94 mg | 7% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
