The Best Butterscotch Candy Recipe
(or butter, sugar, & molasses) with
. If it doesn't have those ingredients, it's not butterscotch.
Here's what you'll need to make this hard candy. Please see the next slide for amounts.
– 5 oz unsalted
– 4 oz granulated
– 4 oz dark
– 1 oz light
– 1/2 teaspoon kosher
– 4 oz
Melt butter. Add sugars, corn syrup, and salt. Keep checking the temperature. When it reaches 250F, add the cream.
Cook to 295-297F. When the candy reaches the correct temperature, pour it into a square, buttered pan lined with non-stick foil.
When the candy is cool enough to hold its shape but still soft, remove from the pan using the foil as handles. Deeply score into pieces whatever size you like.
I like to use a pizza wheel sprayed with pan spray to score my candy. You can also use a knife. Just make sure to oil it up so the candy doesn't stick.
When completely cool, the candy will easily break along the score marks you made. Wrap individually or keep in an air-tight container.
I sent some to my friend Nathalie Dupress, a self-professed butterscotch lover and the Queen of Southern Cooking:
Here's what she said:
— Nathalie Dupree
Jenni...I don’t know how you improved it. Crisp enough it barely sticks on teeth, doesn’t pull out fillings, and the flavor is deep and rich. Better than Werthers.
Get the recipe for this delicious butterscotch candy by clicking below.
Please see the next slide for more butterscotch recipes.
Thanks for your interest!
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