I find it easier to control the pour of the candy by transferring the liquid from my saucepan to a heat-proof container with a pour spout. Remove from the heat and stir in the vanilla. Continue to cook the sugar while gradually adding the butter, a couple pieces at a time, stirring frequently.Ĭontinue to cook, stirring frequently, until your thermometer reads 300☏. Alternately, you could put the lid on the pot and let it boil for a couple minutes covered – the steam that builds up under the lid will also melt away the sugar crystals.Īdd your thermometer to your saucepan. Using a pastry brush and some cold water, brush down the sides of the pot to ensure any sugar crystals that may be clinging to the edge are melted. Continue cooking over medium-high heat until it reaches a boil. Instead, just gently swirl the pan a few times. Spray your moulds with cooking spray (or your lined pan, if you're not using moulds), and place your lollipop sticks in the moulds.Ĭhoose a heavy-weight saucepan to cook your sugar in – deep is better than wide so your thermometer will be covered by enough volume to register an accurate temperature (most digital thermometers have a guideline indicating minimum depth).Ĭombine the sugar, corn syrup, water, and vinegar in the saucepan and heat over medium-high heat until the sugar has melted. I barely got done in time – in fact by the time I got to the last one, it was almost too thick to pour.ġ/4 cup (85g) light corn syrup (glucose syrup) If you’re pouring the butterscotch into moulds, work quickly as it doesn’t take long to set up. And it definitely tastes like butterscotch. Yes, it’s sweet, but the caramelization tones that down a bit (caramels are one of the few candies that I really like). And surprisingly, I really enjoyed this candy. I’m not usually a fan of hard candies (I’m generally not crazy about really sugary things in general), but I always have to try what I make each week. If anyone has any insight, please chime in! I’d love to hear what you think. According to one site, it causes a chemical reaction which helps the butterscotch to soften when it warms in your mouth, but I found another that claims it helps prevent the sugar from recrystallizing, while others say that it’s simply a flavour enhancer. I’m really not too sure why so many recipes include vinegar – the Wikipedia article makes no mention of it – but it’s a common ingredient in a lot of the recipes I came across. I’m starting with a recipe that contains white sugar, corn syrup (to help prevent crystallization), butter, and vinegar. What does that mean? It means I’m just going to have to try a variety of them. Long story short, the recipes I found varied pretty wildly. According to Wikipedia, it’s typically made with brown sugar and butter, but the earliest found recipe contained just sugar, butter, and treacle. One site insists that true butterscotch should include nothing but sugar, butter, molasses, and vinegar. I started looking into what a “traditional” butterscotch recipe would include. But when I think of butterscotch – true butterscotch – I think of butterscotch pudding my mom made when I was a kid, or those old hard candies that your grandma maybe had in a bowl on her coffee table – it’s an old-fashioned flavour, right? But it’s delicious! It should be more popular! I’ve mentioned it before, but I’m making it my mission – I’m seeking out and making every butterscotch cookie recipe I can find. I’m a fan of butterscotch, and every time I bring butterscotch cookies to work, or anything with butterscotch chips in it, I realize that a lot of my coworkers are fans too.
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