+

Honey-Butterscotch Candy

Ingredients (9)

  • Cooking spray (optional)
  • 2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 3/4 cup water
  • 1/2 cup light corn syrup
  • 8 tablespoons unsalted butter (1 stick), cut into 1-inch pieces, plus more as needed
  • 1/4 cup honey
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon vanilla extract
Try Amazon Fresh
Nutritional Information
  • Calories30
  • Fat0.79g
  • Saturated fat0.5g
  • Trans fat0.03g
  • Carbs6.06g
  • Fiber0.0g
  • Sugar6.04g
  • Protein0.01g
  • Cholesterol2.08mg
  • Sodium16.31mg
  • Nutritional Analysis per serving (117 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Honey-Butterscotch Candy

Don’t be afraid to try your hand at this candy recipe—butterscotch isn’t complicated or hard to make at all! You only need a few basic ingredients and a reliable candy thermometer, and you’ll have homemade candy in about an hour and a half. Simply heat a mixture of sugar, water, and corn syrup to 270°F, stir in butter and honey, and cook a little longer till you reach the magic number for hard candy: 300°F. Spread it into a pan, let it cool a few minutes, and cut into squares.

Special equipment: You’ll need a candy/fat thermometer for this recipe.

For more homemade holiday treats, check out our caramel apple recipe or learn How to Make Popcorn Balls.

Tips for Christmas

Instructions

  1. 1Cut a piece of parchment paper to fit the bottom of a 13-by-9-inch baking dish. Line the dish with the parchment so it lays smooth and flat. Coat the parchment and sides of the baking dish with a thin layer of cooking spray or butter; set aside.
  2. 2Place the sugars, water, and corn syrup in a large saucepan over medium heat and stir until the sugars melt, about 10 minutes. Attach a candy thermometer to the saucepan and cook the mixture, without stirring, until it reaches 270°F, about 20 to 25 minutes. Meanwhile heat the oven to 350°F and arrange a rack in the middle.
  3. 3Add the measured butter, honey, and salt and cook, stirring constantly with a wooden spoon or silicone spatula, until the mixture reaches 300°F, about 10 to 12 minutes. (The mixture will lighten in color and become foamy.)
  4. 4Remove the pan from the heat and stir in the vanilla (it may sputter slightly). Pour the mixture into the prepared dish in an even layer and let it cool until slightly set, about 15 minutes.
  5. 5Turn the candy out onto a cutting board paper-side up. Peel off and discard the parchment paper. Score the candy into 1-inch squares, cutting about three-quarters of the way through. (If your candy is too hard to cut through, place it in the oven on a baking sheet until slightly softened, about 5 minutes, and score again.) Let the candy cool until almost completely hardened, about 3 minutes more. Break into squares. (If the squares don’t easily crack, let the candy cool for 1 to 2 minutes more.) Store at room temperature in an airtight container, in layers divided by parchment paper, for up to 2 weeks.
Load Comments

Recommended from Chowhound

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love
Guides

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love

by Grace Gonzalez | Marie Kondo is famous for her helpful organization hacks, and now—just in time for back to school...

Quick and Healthy Summer Recipes You Can Make with Your Kids
Recipe Round-Ups

Quick and Healthy Summer Recipes You Can Make with Your Kids

by Joey Skladany | Summer is the season of activity. Whether it's a cross-country vacation, hiking a local trail, or...

Salute Summer with these 15 Gin and Tonic Variations
Drink

Salute Summer with these 15 Gin and Tonic Variations

by Amy Sowder | Looking for some interesting spins on the classic gin and tonic? Rosé and the Aperol Spritz may be...