Butterscotch Chips
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:19pm

Ingredients




1 cup brown sugar, firmly packed
2 tablespoons corn syrup
1/2 cup water
1/8 teaspoon salt
1/4 cup butter
3 drops vanilla extract

Preparation

1 In a large pot, combine brown sugar, corn syrup, water and salt. Cook over medium-low heat, stirring, until sugar is dissolved. Do not let mixture boil until sugar is completely dissolved. 2 Turn up the heat and continue cooking until liquid reaches the hard ball stage (250F); add butter and stir constantly to prevent scorching. 3 Cook until mixture will separate into hard but not brittle strands (270F) when tested in cold water; stir in the vanilla. 4 Pour candy in a thin sheet onto a greased slab. Mark into squares while still warm, creasing it deeply. Break into pieces as soon as candy is cool.

About


If you do not have a slab, turn a large metal baking pan upside down and grease the bottom.