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–+ servings

Butterscotch Hard Candy

Old-fashioned butterscotch hard candy with a rich, buttery caramelized flavor — just six pantry ingredients and a candy thermometer.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

Ingredients

  • 6 tablespoons unsalted butter
  • 1¼ cups granulated sugar
  • 2 tablespoons water
  • 1 tablespoon distilled white vinegar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  • Set up the mold. Place the silicone candy mold on a rimmed baking sheet and set aside.
  • Combine the ingredients. In a 2-quart heavy-bottomed saucepan, preferably with a pour spout, combine the butter, sugar, water, vinegar, and salt. Stir to moisten the sugar, then place over medium heat.
  • Clip on the thermometer. Once the butter has melted, clip the candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  • Cook to hard crack. Once the mixture begins to boil, stop stirring. Cook until the syrup turns light brown and reaches 290°F (hard crack stage), 10-15 minutes.
  • Add the vanilla. Remove the pan from the heat, add the vanilla extract, and stir gently to incorporate.
  • Fill the mold. Working quickly and carefully, pour the hot mixture into the candy mold, filling each cavity to the top. Scrape away any excess with an offset spatula or the straight edge of a butter knife.
  • Cool and unmold. Let the candy cool at room temperature for 1-2 hours, then press the bottom of the mold to release the hardened candies.

Notes

Makes about 55 ½-teaspoon-sized candies. Wrap individually and store in an airtight container at room temperature for up to 4 weeks. If using salted butter, omit the added salt. Brown sugar can be substituted for granulated sugar, but the candies will be darker and taste more molasses-y. Vanilla can be swapped for rum, brandy, or maple extract for a different flavor.
Servings: 55 pieces
Author: Katie Shaw