member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shelley Dillard-Hamm      

Recipe Categories:

    Butterscotch Hard Candy


    Source of Recipe


    Taste of Home

    Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=28590

    List of Ingredients




    1 teaspoon plus 1 cup butter, divided
    2-1/2 cups sugar
    3/4 cup water
    1/2 cup light corn syrup
    1/4 cup honey
    1/2 teaspoon salt
    1/2 teaspoon rum extract

    Recipe



    Butter a 15-in. x 10-in. x 1-in. baking pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside.

    In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage).

    Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool for 1-2 minutes or until the candy is almost set. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container. Yield: 1-1/2 pounds. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â