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Butterscotch Hard Candy

kept byClawdia
recipe bytasteofhome.com
Notes: 

MAKES: 30 servings

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Ingredients: 

1 teaspoon plus 1 cup margarine, divided
2-1/2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/4 cup agave nectar
1/2 teaspoon salt
1/2 teaspoon rum extract


  1. Butter a 15-in. x 10-in. x 1-in. pan with 1 teaspoon margarine; set aside. Cube remaining margarine and set aside.
  2. In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the agave nectar, salt and remaining margarine; stir constantly until the mixture reaches 300° (hard-crack stage).
  3. Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool for 1-2 minutes or until the candy is almost set. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container. Yield: about 1-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

 

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