For the best flavor, use high-quality butter and pure vanilla extract. A candy thermometer is essential for achieving the correct consistency. Be sure to clip it to the side of the pan so the bulb is immersed in the syrup, but not touching the bottom of the pan. Do not stir the mixture while it's boiling; this can cause sugar crystals to form, resulting in grainy candy. If sugar crystals form on the sides of the pan, you can wash them down with a wet pastry brush. Be extremely careful when working with hot sugar syrup, as it can cause severe burns. Avoid splattering by pouring slowly and deliberately. Store cooled butterscotch candy in an airtight container with wax paper between layers to prevent sticking.
Butterscotch Candy
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING40 People
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VIEWS132
Transform simple ingredients into golden, melt-in-your-mouth butterscotch that will evoke nostalgic memories with every delectable bite. This easy-to-follow recipe brings the sweet simplicity of old-fashioned candy-making right to your kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol3 mg
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Saturated Fat1 g
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Sodium9 mg
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Sugar5 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Your Equipment: Generously butter a 10x15-inch baking pan with sides using softened butter. Set aside. (Prep time: 5 minutes)
02
StepCombine Ingredients: In a medium-sized, heavy-bottomed saucepan, combine the brown sugar, butter, granulated sugar, water, vinegar, and salt. (Prep time: 2 minutes)
03
StepBoil to Hard-Crack Stage: Place the saucepan over medium heat. Cover the pan and bring the mixture to a boil. Once boiling, remove the lid and continue to cook, without stirring, until the mixture reaches 270 to 290°F (132 to 143°C) on a candy thermometer. This is known as the hard-crack stage – a small amount of syrup dropped into cold water should form hard, but pliable threads. (Cook time: 15-20 minutes)
04
StepIncorporate Vanilla: Remove the saucepan from the heat and carefully pour in the vanilla extract. Do not stir. (Prep time: 1 minute)
05
StepPour and Cool: Immediately pour the hot butterscotch mixture into the prepared baking pan, spreading evenly. (Prep time: 2 minutes)
06
StepCut and Finish Cooling: Let the butterscotch cool slightly until it's firm enough to handle, then cut it into squares using a sharp knife. Allow the candy to cool completely in the pan before serving or storing. (Cooling time: 30-45 minutes)
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Hilton Bins
Jun 30, 2025My candy didn't get as hard as I wanted it to. I think I needed to cook it a little longer.
Margret Reichert
Mar 25, 2025I was a little nervous about making candy, but this recipe made it simple. The cold water test was super helpful!
Kamille Larson
Feb 4, 2025Excellent recipe! Clear instructions and delicious results.
Seamus Lemke
Dec 31, 2024This recipe was so easy to follow, and the butterscotch turned out perfectly! My family loved it.
Stefanie Krajcik
Dec 12, 2024I added a pinch of cinnamon and it was a game changer!
Taylor Johnson
Dec 8, 2024This recipe is a keeper! I'll definitely be making this again for the holidays.
Lenora Friesen
Oct 15, 2024I accidentally stirred the mixture while it was boiling and it crystallized. Don't make the same mistake I did!
Madalyn Okon
Oct 5, 2024This is a fun recipe to make with kids (with supervision, of course)!
Allen Torphy
Jun 27, 2024Used dark brown sugar as suggested and it gave a richer flavor. Thanks for the tip!
Malcolm Johnston
Jun 16, 2024The flavor is incredible! So much better than store-bought butterscotch.