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Butterscotch Buttons

Source of Recipe

From "The Sweet Book of Candy Making" by Elizabeth LaBau


Recipe Introduction

"I'm sorry to break it to you alcohol enthusiasts, but these candies do not contain any actual Scotch. On the bright side, they do have plenty of rich, buttery flavor! Consider adding a dash of rum extract to turn these into 'butter rum' lozenges."

List of Ingredients

◦  2⅔ ounces or ⅓ cup water
◦  2⅔ ounces or ⅓ cup heavy cream
◦  7 ounces or 1 cup granulated sugar
◦  ¼ tsp salt
◦  ⅛ tsp cream of tartar
◦  1½ ounces or 3 tablespoons unsalted butter, at room temperature
◦  ½ tsp vanilla extract


Recipe

You can either use silicone molds to make these candies or make free-form circles by hand. If you are going to pour them into circles, cover two baking sheets with silicone mats or aluminum foil sprayed with nonstick cooking spray.

In a 2-quart saucepan, combine the water, heavy cream, granulated sugar, salt, and cream of tartar over medium-high heat. Stir until the sugar dissolves, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. When the sugar syrup comes to a boil, insert a candy thermometer.

When the candy reaches 240° F, add the butter and stir it in. Continue to cook the candy, stirring occasionally, until it reaches 280° F. At this point, remove the pan from the heat and stir in the vanilla extract.

If you are using silicone molds, quickly spoon the butterscotch into the cavities and let the candy set completely. Once set, pop out the Butterscotch Buttons. If you are pouring the candy into circles, use a small spoon to drop spoonfuls of the hot syrup onto the prepared baking sheets. Working quickly, before the candy starts to set, and leave a little space in between each drop because they will spread. Allow the drops to set completely, then gently lift them from the baking sheet.

Store Butterscotch Buttons in an airtight container at room temperature for up to 2 weeks.


Makes 10 ounces, or about 40 small (¾-inch) candies