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Butterscotch Brittlecandies 2 cup c&h golden brown sugar 1 cup light corn syrup 1/4 cup water 1/4 teaspoon salt 1/4 cup butter or margarine Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring to a boil, stirring constantly until sugar completely dissolves, then frequently to prevent burning. Boil to 285 degrees (soft-crack stage). Add butter and continue to cook, stirring constantly until temperature reaches 295 degree (hard-crack stage). Remove from heat; let set a minute until bubbling stops. Pour into a well-buttered 13x9-inch pan. Cool, then break into pieces. Makes about 1-1/2 pounds. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
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