Salted Whisky Butterscotch Candies

  • Prep Time: 10 min
  • Total Time: 35 min
  • Serves: 1 1/2 lb (750 g) candy

Ingredients

  • 2 1/4 cups sugar 550 mL
  • 1/3 cup firmly packed brown sugar 75 mL
  • 1/2 cup light corn syrup 125 mL
  • 1/4 cup whisky, divided 60 mL
  • 2/3 cup unsalted butter, cut into cubes 150 mL
  • 1 tsp sea salt 5 mL
  • 1 tsp vanilla 5 mL
  • 3/4 tsp flaked sea salt or kosher salt 4 mL

Directions

  • Step 1

    Butter 9 x 13-in. (3-L) metal baking pan. Set aside. In large heavy saucepan over medium heat, mix both sugars, corn syrup, 1/2 cup (125 mL) water and all but 1 tsp (5 mL) whisky (reserve the teaspoon of whisky), stirring until sugar is melted.

  • Step 2

    Cover and increase heat to medium. Bring to a boil, without stirring, until a candy thermometer inserted reaches soft crack stage (270°F/132°C). Add butter and 1 tsp (5 mL) sea salt. Stir continuously until mixture reaches hard crack stage (300°F/149°C).

  • Step 3

    Remove saucepan from heat. Stir in vanilla and reserved 1 tsp (5 mL) whisky. Pour into prepared pan. (Do not scrape or spread.) Sprinkle with 3/4 tsp (4 mL) flaked sea salt. Cool completely. Hit candy on hard surface to break into pieces. Layer between pieces of waxed paper in airtight container for up to 2 weeks.

Tip

If you don't have a candy thermometer, test candy doneness by dropping a teaspoonful of the hot syrup into a cup of cold water. At the hard crack stage the syrup will form hard brittle threads.

Comments are closed.

Rate This
1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Per serving (35 g)
  • Calories 120
  • Total fat 4 g
  • Sat fat 2.5 g
  • Cholesterol 10 mg
  • Carbohydrates 22 g
  • Sugar 22 g
  • Sodium 140 mg