Butterscotch Candy Recipe

Butter: Provides the rich, creamy base for the candy.

Brown sugar: Adds a deep, molasses-like sweetness that defines butterscotch.

Heavy cream: Contributes to the candy's smooth and creamy texture.

Corn syrup: Helps prevent crystallization, ensuring a smooth candy.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Salt: Balances the sweetness and enhances the flavors.

When melting the butter in the saucepan, make sure to do it over medium heat to avoid burning. Once the butter is fully melted, add the brown sugar, heavy cream, and corn syrup gradually while stirring continuously. This ensures that the sugar dissolves evenly and prevents crystallization. Using a candy thermometer is crucial for accuracy; make sure it doesn't touch the bottom of the pan to get an accurate reading. When the mixture reaches 250°F (121°C), quickly remove it from the heat and add the vanilla extract and salt, stirring thoroughly to incorporate them evenly. Pour the mixture onto the prepared baking sheet immediately to ensure it spreads out evenly and cools uniformly.

• unsalted butter - Substitute with margarine: Margarine can mimic the texture and moisture content of butter, though it may slightly alter the flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor, which can complement the butterscotch.

• brown sugar - Substitute with white sugar and molasses: Mixing white sugar with a small amount of molasses can replicate the moisture and flavor profile of brown sugar.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in equal amounts.

• heavy cream - Substitute with evaporated milk: Evaporated milk has a similar consistency and richness, making it a good alternative to heavy cream.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and can add a slight coconut flavor.

• corn syrup - Substitute with honey: Honey can provide the necessary sweetness and viscosity, though it may slightly alter the flavor.

• corn syrup - Substitute with maple syrup: Maple syrup offers a similar consistency and adds a unique flavor that can complement the butterscotch.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor profile.

• vanilla extract - Substitute with maple extract: Maple extract can add a rich, sweet flavor that pairs well with the other ingredients.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and provides a similar flavor.

• Allow the butterscotch candy to cool completely on the baking sheet before handling. This ensures the candy has set properly and is easier to store.

• Once cooled, break the butterscotch candy into pieces. You can use a sharp knife or simply snap them with your hands.

• For short-term storage, place the candy pieces in an airtight container. Layer the pieces with parchment paper to prevent them from sticking together. Store the container at room temperature, away from direct sunlight and heat sources.

• If you prefer to keep the butterscotch candy for a longer period, consider freezing it. Wrap each piece individually in wax paper or parchment paper. This helps maintain their shape and prevents them from sticking together.

• Place the wrapped pieces in a freezer-safe bag or container. Label the container with the date to keep track of how long they’ve been stored.

• When you’re ready to enjoy the frozen butterscotch candy, simply remove the desired amount from the freezer. Let them sit at room temperature for a few minutes to soften slightly before eating.

• Avoid storing the butterscotch candy in the refrigerator, as the moisture can cause the candy to become sticky and lose its texture.

• If you notice any changes in texture or flavor over time, it’s best to discard the candy. Properly stored butterscotch candy can last for several weeks at room temperature and up to a few months in the freezer.

• Place the butterscotch candy pieces on a microwave-safe plate. Heat in the microwave on low power for 10-15 seconds. Be cautious, as sugar can become extremely hot and may burn.
• Preheat your oven to 250°F (121°C). Line a baking sheet with parchment paper and spread the butterscotch candy pieces evenly. Warm in the oven for about 5 minutes, checking frequently to prevent melting.
• Use a double boiler method. Fill a saucepan with a small amount of water and bring it to a simmer. Place a heatproof bowl on top, ensuring it doesn't touch the water. Add the butterscotch candy pieces to the bowl and stir gently until slightly softened.
• If you prefer a stovetop method, place the butterscotch candy pieces in a non-stick skillet over low heat. Stir continuously until they begin to soften, being careful not to let them melt completely.

• Baking sheet: A flat, rectangular metal pan used to pour and cool the butterscotch mixture.

• Parchment paper: Non-stick paper used to line the baking sheet, making it easier to remove the cooled candy.

• Saucepan: A deep cooking pan used to melt the butter and cook the butterscotch mixture.

• Candy thermometer: A specialized thermometer used to measure the temperature of the butterscotch mixture to ensure it reaches the correct stage.

• Wooden spoon: A sturdy spoon used for stirring the mixture as it cooks.

• Measuring cups: Tools used to measure out the butter, brown sugar, heavy cream, and corn syrup accurately.

• Measuring spoons: Tools used to measure the vanilla extract and salt precisely.

• Knife: A sharp tool used to break the cooled butterscotch into pieces.

• Cutting board: A surface used to protect your countertop when breaking the butterscotch candy.

Prepare ingredients in advance: Measure and set out butter, brown sugar, heavy cream, and corn syrup before starting.

Use a candy thermometer: This ensures you reach the precise temperature quickly without constant checking.

Line baking sheet early: Prepare the parchment paper on the baking sheet before you start cooking.

Stir continuously: Keep stirring to dissolve the sugar faster and prevent burning.

Cool in fridge: Speed up the cooling process by placing the baking sheet in the fridge.