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Butterscotch Hard Candy

Idea gallery #1395
Butterscotch Hard Candy
Ingredients and Supplies
1 teaspoon butter (for coating pan)
1 cup butter
2 1/2 cups granulated sugar
3/4 cup water
1/2 cup light corn syrup
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon LorAnn Butter Rum Flavor
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Line a 10 x 15-inch cake pan with parchment paper. Butter parchment-lined pan with 1 teaspoon butter; set aside. Cube 1 cup butter and set aside. In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat without stirring. Cook to 270ºF (soft-crack stage). Add honey, salt and remaining butter; stir constantly until the mixture reaches 300ºF (hard-crack stage). Remove from heat. Stir in butter rum flavoring. Pour into prepared pan; do not spread. Cool for 1-2 minutes or until the candy is almost set. Score into 1-inch squares; cool completely. Break squares apart. Store in an airtight container.
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