🍬 Butterscotch Hard Candy : Golden-Rich, Butter-Caramel Drops with Nostalgic Sweet Warmth!
Ingredients (makes about 50 one-inch pieces):
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter (1 stick)
- ⅓ cup light corn syrup
- ¼ cup water
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- Optional finish: pinch of flaky sea salt for sprinkling
---
👨🍳 Directions:
1. Prep tools: Line a baking sheet with parchment or a silicone mat; lightly oil a heat-proof spatula. Have a candy thermometer ready.
2. Combine & melt: In a heavy 2-qt saucepan add granulated sugar, brown sugar, butter, corn syrup, water, and salt. Melt over medium heat, stirring until sugars dissolve and mixture comes to a boil.
3. Cook to hard crack: Attach thermometer. Boil without stirring until temperature reaches 300 °F (hard-crack stage), about 8–10 minutes. Swirl pan gently if hot spots develop do not stir.
4. Flavor burst: Remove from heat; wait bubbles to calm 5 seconds. Stir in vanilla (it will sizzle).
5. Pour & score: Immediately pour hot candy onto prepared sheet, spreading to ⅛–¼ inch thickness. Let stand 1 minute, then use the oiled spatula’s edge to lightly score a grid for even squares (or drop spoonfuls onto the sheet for button shapes).
6. Cool & break: Cool completely ≈20 minutes. Snap along score lines or break into shards. If desired, sprinkle with flaky salt while candy is still tacky for sweet-salt contrast.