by kirra » Thu Dec 03, 2009 1:45 am
Butterscotch Candies
Ingredients:
2 cups sugar
2/3 cup water
1/4 teaspoon cream of tartar
2 tablespoons butter (no substitutes)
1 teaspoon vanilla extract
Preparation:
Butter a 13-in. x 9-in. x 2-in. pan; set aside. In a heavy saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage). Syrup will turn a golden color.
Remove from the heat; stir in butter and vanilla. Return to heat. Cook and stir until thermometer returns to 300 degrees F. Pour into prepared pan. Cool. Break into pieces.
[b][size=150]Butterscotch Candies[/size]
Ingredients:[/b]
2 cups sugar
2/3 cup water
1/4 teaspoon cream of tartar
2 tablespoons butter (no substitutes)
1 teaspoon vanilla extract
[b]Preparation:[/b]
Butter a 13-in. x 9-in. x 2-in. pan; set aside. In a heavy saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage). Syrup will turn a golden color.
Remove from the heat; stir in butter and vanilla. Return to heat. Cook and stir until thermometer returns to 300 degrees F. Pour into prepared pan. Cool. Break into pieces.