Butterscotch Candy

Butterscotch Candy


"My kids didn't think it possible to make butterscotch candies. This proved them wrong!"


45 m {{adjustedServings}} servings 30 cals
Serving size has been adjusted!

Original recipe yields 40 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 30 kcal
  • 2%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Generously butter a 10x15 inch baking pan (with sides).
  2. In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
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  1. 31 Ratings


I think the pan size is stated wrong for this recipe (10x15) as the candy only filled about half the space. Next time I would use 11x7 glass dish, which would make for more even candy sizes as ...

Fantastic recipe, thanks! My four year old loves this candy. The recipe requires little in the way of tending and the finished product is of sufficient texture to be broken by hand.

Great recipe and easy to make. I didn't use the vinegar but it came out fine. I didn't need to check if i cooked it long enough because when it all is golden brown to brown it is ready. Thanks. ...