Butterscotch Candy

butterscotch candy imperial sugar

324

1

149

By Chef Eddy Van Damme

Prep Time:

50m

Bake/Cook Time:

15m

Yield:

45 candies

This simple recipe, made with only sugar, honey, butter, vanilla and salt, is a nostalgic favorite. Also a delicious treat when dropped into your morning coffee.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Tested by Chef Eddy

Tested by Imperial

Vintage Recipe

Ingredients

2 cups Imperial Sugar Extra Fine Granulated Sugar
3 tablespoons honey
4 sticks unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract

Directions

Line a 9 x 13-inch baking pan with aluminum foil. Evenly grease foil with vegetable oil and set aside.
In a heavy bottomed saucepan, combine sugar, honey, butter and salt and stir to a boil.
Stir mixture continuously using a wooden or heat resistant spatula until it reaches 267°F.
Remove from heat and mix in vanilla extract. Pour mixture into prepared pan to cool. When candy is cool enough to handle, cut to desired size using a non-serrated knife.

Rate & Review

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TeresaDGA

Dec 17, 2021

I really like that this recipe only has sugar and honey for sweetness. I have made other caramels before, but this one reached temperature in 7 minutes after it started boiling to my surprise! It’s delightful!

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