When I was a teenager, a couple friends and I went through a candy-making phase that lasted about 3 months. Being a big fan of butterscotch, I dug up this recipe from the family archives. It’s made with stuff found in most people’s kitchens, is pretty foolproof, and sure is good. I’ve given it for Christmas several times over the years and it is always received with smiles and yummy noises.
2 c sugar
1/4 c light corn syrup
1/2 c (1 stick) butter
2 T water
2 T vinegar
Combine all ingredients in 2-qt heavy saucepan. Stir and cook over medium heat until sugar is dissolved, the reduce heat and cook at a medium boil, stirring as needed to control foaming and to avoid sticking asmixture thickens. If sugar crystals form on sides of pan, wipe them off. Cook to the hard crack stage (300 degrees).
Remove from heat and let stand 1 minute.
Spoon onto a lightly buttered or oiled foil pan or into the bottom of miniature muffin tin cups (1 1/4″ diameter). Make thin patties. Remove when cold.
Photo credit: Little Blue Hen
