Butterscotch Hard Candy

Instructions

1. Prep your surface
   Lightly butter baking sheets or line them with parchment paper. You can also use silicone mats.
2. Cook the sugar mixture
   In a large, heavy-bottomed saucepan, combine the sugar and corn syrup.
   Cook over medium heat, stirring until the sugar dissolves.
3. Bring to hard crack stage
   Stop stirring and let the mixture boil until it reaches 300°F (150°C) on a candy thermometer (this is the hard crack stage).
   Watch closely—this stage is critical for proper texture.
4. Add flavor and color
   Remove from heat. Carefully stir in the butterscotch extract and a few drops of orange food coloring if desired. (It may bubble briefly.)
5. Shape the candy
   Pour the hot mixture onto the prepared baking sheets.
   You can:
   • Spread it thin and break into pieces later, or
   • Drop small rounds using a spoon for individual candies.
6. Cool completely
   Let the candy cool at room temperature until fully hardened.
7. Break and store
   If you made a sheet, break it into pieces.
   Store in an airtight container at room temperature, ideally with wax paper between layers to prevent sticking.

Tips

• Humidity can make hard candy sticky—make it on a dry day if possible.
• A candy thermometer is strongly recommended for accuracy.
• Be extremely careful: molten sugar is very hot and can cause burns.