ADVERTISEMENT
1️⃣ Boil the Sugars:
In a medium saucepan, combine the white granulated sugar, brown sugar, water, and light corn syrup. Bring the mixture to a boil over medium heat. Once it starts boiling, lower the heat slightly and let it boil steadily for 22 minutes without stirring. Keep an eye on the pot, adjusting the heat if needed to avoid it overflowing.
2️⃣ Prepare Ingredients:
While the candy is boiling, cut the butter into 8 cubes, measure out the salt, and have your LorAnn Butterscotch Extract ready. If you are using candy molds, prepare them now by lightly greasing them or using parchment paper on a jelly roll pan.
3️⃣ Add Butter & Salt:
After 22 minutes, carefully add the butter and salt to the boiling candy mixture. Stir constantly to incorporate. Let the mixture continue to boil for another 10 minutes while stirring often.
4️⃣ Test for Hard Crack Stage:
To check if the candy is ready, place a spoonful of the hot candy into a cup of cold water. If the candy becomes hard and brittle when you remove it from the water, it has reached the hard crack stage. Alternatively, use a candy thermometer to check the temperature. It should read between 300°F and 310°F.
5️⃣ Add Butterscotch Extract:
Once the candy reaches the correct temperature, slowly add the LorAnn Butterscotch Extract. Be cautious as the mixture will bubble up. Stir well to combine.
6️⃣ Mold the Candies:
If you’re using candy molds, quickly spoon the hot candy into the molds. If you don’t have molds, pour the mixture onto the parchment paper-lined jelly roll pan. The candy will harden quickly, so act fast.
7️⃣ Cool & Set:
Let the candies cool completely. Once hardened, they are ready to enjoy!
Serving & Storage Tips
ADVERTISEMENT
