Saturday, 27 April 2013

Grandma's Butterscotch Candy Recipe

Grandma's Butterscotch Candy Recipe
The formula for this incredibly buttery sweets was passed down from my grandmother. My bros, siblings and I really like it now as much as we did when we were little...and so do our family members. It's become a valued tradition


    2 glasses sugar
    2/3 cup water
    1/4 tsp. lotion of tartar
    2 tbsps butter
    1 tsp. vanilla flavor extract


    Butter a 13-in. x 9-in. pan; set aside. In a heavy pot, merge the glucose, the water and lotion of tartar. Bring to a steam, without mixing, over method warm until a sweets heat range gauge flows 300° (hard-crack stage). Syrup will turn a fantastic color.
    Eliminate from the heat; mix in butter and vanilla flavor. Return to warm. Prepare and mix until heat range gauge profits to 300°. Add into prepared pan. Cool. Break into pieces. Yield: about 3/4 lb.

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 read 212°. Modify your formula heat range up or down based on your analyze.

Nutritional Information 1 providing (1/2 ounce) is equal to 73 calorie consumption, 1 g fat (1 g soaked fat), 3 mg cholestrerol levels, 10 mg salt, 17 g carbs, 0 roughaege, track proteines

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