Butterscotch Candy

23 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    45 m
Susan White
Recipe by  Susan White

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

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Adjust Servings

Original recipe yields 40 servings



  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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Reviews (23)

Rate This Recipe


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 the candy would be an even thickness. Cut the candy when it is still quite warm. Next time I want to wrap individual pieces in waxed paper.



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. It tastes great too. Too clean up is easy too, just use hot water and it melts away if it gets stuck.

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Amount Per Serving (40 total)

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

Based on a 2,000 calorie diet



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Soda Cracker Candy


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