butterscotch brittle
- Categories
- Candy
- Yield
- 1 batch
| Measure | Ingredient |
|---|---|
| 2 cups | C&H Golden Brown Sugar |
| 1 cup | Light corn syrup |
| ¼ cup | Water |
| ¼ teaspoon | Salt |
| ¼ cup | Butter or margarine |
Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring to a boil, stirring constantly until sugar completely dissolves, then frequently to prevent burning. Boil to 285 degrees (soft-crack stage). Add butter and continue to cook, stirring constantly until temperature reaches 295 degree (hard-crack stage).
Remove from heat; let set a minute until bubbling stops. Pour into a well-buttered 13x9-inch pan. Cool, then break into pieces. Makes about 1-½ pounds.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
Similar recipes
- Almond brittle
- Almond brittle bars
- Butterscotch
- Butterscotch candy
- Butterscotch cookies
- Cashew-nut brittle
- Chocolate candy cookie brittle
- Cookie brittle
- Hazelnut brittle
- Maple butterscotch
- Microwave peanut brittle
- Peanut brittle
- Peanut brittle #1
- Peanut brittle #2
- Peanut brittle #3
- Peanut brittle #4
- Pecan brittle
- Peppermint brittle
- Rice brittle
- Walnut brittle
Random recipe of the day
Follow us
