Butterscotch Hard Candy

Old Fashioned Butterscotch Hard Candy is just like those butterscotch flavored hard candies that you used to find in your granny’s candy dish. I’m sharing the full recipe and keys to success so that you can make this candy at home.

Butterscotch candies remind me of the simpler days when homemade sweets were a staple.

This recipe is not only a nostalgic favorite but also shares a special place in my heart alongside other homemade classics like caramel slice, chocolate covered marshmallows, and honeycomb toffee.

Each of these sweets has a rich history and unique flavor, making them perfect for gift-giving or simply indulging in a bit of nostalgia.

Why I Love This Recipe
Ingredients & Substitutions
How to Make Old-Fashioned Butterscotch Hard Candy
Troubleshooting Common Candy-Making Issues
Variations and Customizations
Safety Tips
Keys to Success
Handpicked Recipe Favorites from My Kitchen, Just for You!
Frequently Asked Questions

Why I Love This Recipe

I absolutely adore this Old-Fashioned Butterscotch Hard Candy recipe because it’s both simple and rewarding.

There’s something magical about watching sugar transform into golden, glassy gems.

Plus, the taste is unparalleled—rich, buttery, with just the right amount of sweetness.

Making this candy is not just about creating a delicious treat but also about the joy and satisfaction of crafting something from scratch.

Ingredients & Substitutions

Here’s a quick rundown of the ingredients and why they’re essential:

Granulated Sugar: The backbone of any candy, providing structure and sweetness.
Light Corn Syrup: Helps prevent the sugar from crystallizing, ensuring a smooth texture. Feel free to substitute corn syrup with golden syrup or homemade sugar syrup.
Butterscotch Extract: The star of the show, gives the candy its distinctive flavor.
Orange Food Coloring: Optional, but it provides that classic butterscotch hue.

How to Make Old-Fashioned Butterscotch Hard Candy

Starting is easy and you’ll love the process:

Prepare Your Pans: Generously butter two rimmed baking sheets and set them aside. This ensures the candy has a non-stick surface to cool on.
Cook the Sugar and Corn Syrup: Combine the sugar and corn syrup in a large pot. Heat on high until it boils, then cover and boil for 3 minutes. This step is crucial to dissolve all the sugar crystals.
Bring to Hard Crack Stage: Remove the cover and reduce the heat to medium-high. Keep cooking and stirring frequently until the mixture reaches 300-310 degrees F on a candy thermometer.
Add Food Coloring: Once you hit 310 degrees F, remove the pot from the heat and stir in the food coloring.
Mix in Butterscotch Extract: Let the mixture cool slightly, then add the extract. Be cautious here as the steam can be quite intense.
Pour and Score: Pour the mixture into the prepared pans and use a buttered pizza wheel to score lines into the candy. Let it cool for 30-60 minutes before breaking it into pieces along the score lines.

Troubleshooting Common Candy-Making Issues

Even the most experienced candy makers run into occasional hiccups, but don’t let that discourage you!

Here’s how to troubleshoot some common issues you might encounter:

Candy Not Setting Properly: This is often due to not reaching the hard crack stage. Ensure your candy thermometer is calibrated correctly, or perform the cold water test to double-check.
Grainy Texture: Sugar crystals can cause a grainy texture. To prevent this, make sure all sugar is fully dissolved before bringing the mixture to a boil. You can also brush down the sides of the pot with a wet pastry brush to dissolve any crystals that may form.
Sticky Candy: If your candy turns out sticky, it might be due to high humidity or improper storage. Store candies in a cool, dry place and ensure they are in an airtight container.

Variations and Customizations

Making butterscotch hard candy is just the beginning.

There are endless possibilities for variations and customizations to suit your taste or occasion:

Flavor Alternatives: Swap butterscotch extract for other flavors like vanilla, peppermint, or almond. You can even mix in a few drops of essential oils for an extra twist.
Color Customizations: Feel free to use any food coloring to match the theme of your event or holiday. Red and green for Christmas, pastel colors for Easter, or even your favorite team’s colors.
Add-Ins: Consider adding chopped nuts, crushed candy canes, or sprinkles to the cooling syrup for added texture and flavor.

Safety Tips

Candy making involves high temperatures and molten sugar, so it’s crucial to follow some safety precautions to avoid burns and injuries:

Use Protective Gear: Always use oven mitts or heat-resistant gloves when handling hot pots or pouring syrup.
Keep a Safe Distance: Molten sugar can splatter, so keep your face and exposed skin away from the pot while stirring or pouring.
Work on a Stable Surface: Ensure your workspace is sturdy and clear of clutter to prevent accidental spills or bumps.

Keys to Success

1. Use Concentrated Butterscotch Extract

For the best butterscotch flavor, I highly recommend using Lorann Super Strength Butterscotch Extract.

You can easily find this at your local craft store or on Amazon.

To get that rich, deep taste, I use a full 5 teaspoons of the extract in this recipe.

2. Use a Good Candy Thermometer

Using a candy thermometer is crucial to ensure your mixture reaches the correct temperature of 310 degrees F.

Opt for a thermometer with a pot clip that prevents the bulb from touching the bottom, like the one I use, which is great for both candy and frying.

Once the candy reaches the right temperature, remove the pot from the heat and add gel food coloring to avoid watering down your candy.

You only need a few drops to achieve your desired shade.

For this recipe, we used four drops of orange and two drops of yellow from the Americolor food coloring kit, which offers a great variety of colors for different baking and candy projects.

3. Cut the Candy While It’s Hot

After mixing in the food coloring and flavoring extract, pour the hot candy mixture onto two buttered rimmed baking sheets.

Ensure the pans are thoroughly buttered, covering the bottom and sides to prevent sticking and enhance flavor.

Immediately use a greased pizza wheel to score 1-inch squares into the hot candy.

If the candy is too hot to hold the scores initially, go over the lines a few times until they become visible.

Let the candy cool for about an hour before breaking it into pieces along the score lines.

Frequently Asked Questions

Can I use a different type of extract other than butterscotch?

Absolutely! Feel free to experiment with different extracts to tantalize your taste buds. Vanilla, maple, or even peppermint could create delightful variations. We also have an amazing Hot Cinnamon Hard Candy recipe that you might love.

Do I need to use a candy thermometer?

While it’s highly recommended for accuracy, especially to reach the hard crack stage, you can perform a cold water test. Drop a bit of the hot syrup in cold water; if it hardens into threads that break easily, it’s ready!

Is it necessary to use orange food coloring?

Not at all! The food coloring is optional and purely for an appealing visual. You can skip it or choose any color you fancy.

What if I don’t have corn syrup?

You can substitute it with golden syrup or even make your own sugar syrup by dissolving sugar in water, though it might slightly alter the taste and texture.

How should I store the butterscotch candy?

Store your candies in an airtight container at room temperature. They’ll stay fresh and crunchy for weeks, assuming they last that long!

Can I use non-stick spray instead of butter to grease the pans?

Yes, non-stick spray works just as well and can be a convenient alternative to butter.