The Pioneer Woman Tasty Kitchen
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Scutterbotch

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Prep:

Cook:

Level: Easy

System:

36

Description

My mom made this candy around Christmas time when I was growing up. Apparently I couldn’t pronounce “butterscotch” as a toddler, hence the name. It is really easy and makes really nice teacher gifts wrapped in holiday bags. It has such a rich, buttery, caramelly flavor – you can’t eat just one piece. But be warned, it can pull a filling out if you chew too much!

Ingredients

  • 1 cup Granulated Sugar
  • 1 cup Karo Syrup (Dark Corn Syrup)
  • 1 teaspoon White Vinegar
  • ½ pounds Butter

Preparation

Grease a cookie sheet liberally with butter. A standard size pan will give you thicker pieces, a larger half sheet pan won’t get filled all the way but you can spread it thinner.

Stir all ingredients together in a heavy pot over low heat until melted and combined. Raise to medium heat and keep it at a low boil just until the “hard crack” stage, or 300 degrees on the candy thermometer. Don’t walk away, and stir it pretty often.

Immediately and carefully (remember, it is molten hot!) pour the mixture into the prepared cookie sheet and smooth out. Let it set for at least a half-hour, then tap with the heavy end of a butter knife. It should break into jagged pieces of different sizes. The ones in the picture aren’t giant, that was just the tail end of my last batch on a tea set plate. Enjoy!

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