Monday, December 1, 2008


Today I want to share with you one of my favorite recipes for HFCS FREE candy!!!!!

THIS is super duper yummy and keeps in the fridge for a few months!

AND if you pour this into a larger pan, it is very thin and you can coat it with chocolate... it is just like a HEATH BAR!!!!!

Old Fashioned Butterscotch Candy
2 C. Sugar 2/3 C. Heavy Cream
2/3 C. Water Pinch cream of tartar
6 T. Butter, cut into small pieces
1/2 t. Vanilla extract
Place sugar in a large saucepan; add cream and water, and stir until the sugar dissolves. Add a pinch of tartar, place over medium heat and boil the mixture very slowly until it reaches the soft-ball stage-240 F on a candy thermometer. Add the butter and boil the mixture until it reaches the soft-crack stage-280 F on the thermometer.
Remove the pan from the heat and add the vanilla. Pour mixture into a deep, buttered 7" square pan. When the butterscotch is nearly cold, use the point of a knife to mark it into squares.
When it is quite cold and set, break it up and wrap each piece in wax papaer,
and keep the candy in an airtight container. ( I don't do the wrapping in wax paper, I just put it into the container!)

REMEMEBER******* Once sugar is disolved, it will RE-crystalize if a sugar crystal gets in there... so make sure you get a clean spoon once it is disolved all the way! I like to put a cover on the pan for a few min. while boiling the mixture before the SOFT ball stage! This helps get all the sugar off the sides of the pan**********

1 comment:

Dani-D said...

I'm excited to make these for Christmas treats.