Butterscotch brittle
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Butterscotch brittle
Last updated 6/12/2012 12:42:16 AM. Recipe ID 1235. Report a problem with this recipe.
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      Title: Butterscotch brittle
 Categories: Candies
      Yield: 1 Batch
      2 c  C&H Golden Brown Sugar
      1 c  Light corn syrup
    1/4 c  Water
    1/4 ts Salt
    1/4 c  Butter or margarine
  Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly
  bring to a boil, stirring constantly until sugar completely
  dissolves, then frequently to prevent burning. Boil to 285 degrees
  (soft-crack stage). Add butter and continue to cook, stirring
  constantly until temperature reaches 295 degree (hard-crack stage).
  Remove from heat; let set a minute until bubbling stops.  Pour into a
  well-buttered 13x9-inch pan. Cool, then break into pieces. Makes
  about 1-1/2 pounds.
  Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the
  C and H Sugar Kitchen Electronic format by Karen Mintzias

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Recipe ID 1235 (Apr 03, 2005)

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