“Candy, candy, candy…”

1 Nov

Listening to my songs alphabetically the other day I was surprised by the amount of songs I had starting with “Candy”.  So, to the tune of Bruce Springsteen’s Candy’s Room, Iggy Pop’s Candy, and others, I decided that it was time to bust out the Corn Syrup that I’d bought on a whim some weeks ago and play at making candy.

Butterscotch candy.

Werther’s Original, if you prefer.

My first attempt wasn't as pretty as these, but taste-wise it exceeded expectations

The usual applies – you need a candy thermometer.  Go figure.  You can attempt this without one, but it might not work.  Don’t say I didn’t warn you.

Ingredients:

1 cup brown sugar

1/4 cup light corn syrup (see note)

1/2 cup butter

2 tbsp water

2 tbsp vinegar

1 tsp vanilla

Note: no, you can’t use anything else. Sugar, honey, etc. have lower crystallising temperatures and will burn rather than caramelise in this recipe.  Light corn syrup is available at cooking stores and markets.  I bought mine in the Port Phillip Arcade, off Flinders St, Melbourne.

Method:

Place all of the above ingredients in a saucepan.

It feels wrong cooking with something called corn syrup. But hey, at least it's not the "high fructose" one.

All in the pot - how easy is that??

Melt most of it over a medium heat, then reduce to slowly bring it to a boil.  Swirl the saucepan to help the melting happen a bit faster.

At this point, your kitchen starts to smell amazing.

Plop your candy thermometer in and wait for the mix to reach 300 degrees Fahrenheit (Hard crack).

While waiting for the mix to reach the correct temperature, grab a baking tray and line it with aluminium foil.  Spread some butter on it also, for good measure.

Almost there!

Once ready, pour the mixture onto the buttered foil and allow to cool slightly.  Alternatively, let the candy cool in the pot and scoop out with a teaspoon to make little round butterscotch ovals (a la Werther’s).

Careful, it's liquid candy.

Once slightly cooled, score the top of the candy to form squares.

Allow to cool completely.  I was impatient and tried breaking it too early – with un-sexy results.

It still tasted good though 😀

Place in a tupperware container and shake with 2 tsp of icing sugar, in batches, to fully coat the butterscotch and prevent stickyness.  Shake in a sieve afterwards to remove excess sugar.

Once done, place in jars, containers, foil, whatever you like!  I made the most of little old jam jars, but you could specially buy some cute little tins to house the yummies.

Bows optional

There you have it, easy-peasy one pot butterscotch.

And just because this was the shiz back in the day, and who can’t think of candy songs without thinking of this one.  It’s the original, but I’m SURE you’ve heard a cover.  If you deny it, I know you’re lying!  Happy candy making!

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One Response to ““Candy, candy, candy…””

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  1. Polish Christmas Wrap-up « Crissybakes - December 31, 2011

    […] Butterscotch lollies (see my post on candy for […]

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