Wednesday, 24 April 2013

Butterscotch Hard Candy Recipe

Butterscotch Hard Candy Recipe

    1 tsp. plus 1 cup butter, divided
    2-1/2 glasses sugar
    3/4 cup water
    1/2 cup light maize syrup
    1/4 cup honey
    1/2 tsp. salt
    1/2 tsp. rum extract


    Butter a 15-in. x 10-in. x 1-in. pan with 1 tsp. butter; set aside. Dice staying butter and set aside.
    In a large pot, merge the glucose, the water and maize syrup. Protect and bring to a steam over method warm without mixing. Prepare, discovered, until a sweets heat range gauge flows 270° (soft-crack stage). Add the sweetie, salt and staying butter; mix regularly until the combination gets to 300° (hard-crack stage).
    Eliminate from the warm. Stir in the rum draw out. Add into ready pan without scraping; do not propagate. Awesome for 1-2 moments or until the sweets is almost set. Ranking into 1-in. squares; cool completely. Crack pieces apart. Shop in an air-tight package. Yield: 1-1/2 weight.

Editor's Note: We suggest that you analyze your sweets heat range gauge before each use by providing the water to a boil; the heat range gauge should study 212°. Modify your formula heat range up or down based on your analyze.

Nutritional Analysis: 1 piece is equal to 144 calorie consumption, 6 g fat (4 g soaked fat), 17 mg cholestrerol levels, 109 mg salt, 23 g carbs, track roughage, track protein

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