Butterscotch Hard Candy


1 teaspoon plus 1 cup butter, divided
2-1/2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon rum extract


1Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside.
2In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage).
3Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool for 1-2 minutes or until the candy is almost set. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

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Prize winning recipe.
Total Time
Prep: 10 min. Cook: 30 min. + cooling
Makes about 1-1/2 pounds
Nutrition Facts
1 each: 144 calories, 6g fat (4g saturated fat), 17mg cholesterol, 109mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 0 protein.

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