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Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from the heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.
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Heat on high until the mixture comes to a boil then cover and boil for 3 minutes. Remove cover and reduce heat to medium-high. Continue cooking and stirring frequently until mixture reaches hard crack stage, 300-310 degrees F on a candy thermometer. Once thermometer reaches 310 degrees F, remove pot from heat and add food coloring.
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Melt butterscotch chips in microwave safe bowl for 45 seconds. Stir, then melt at 15 second intervals until melted completely. Spread evenly on wax paper. Let cool for 15 minutes in refrigerator. Meanwhile, melt almond bark according to package directions. After melting, add rice krispy cereal.
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How to Make Butterscotch. 1. In a heavy-bottomed medium saucepan with tall sides, melt the unsalted butter over medium heat. Stir in the dark brown sugar and kosher salt. Bring to a boil and stir occasionally for about 3 minutes.
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Uncover; cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Pour into prepared pan without scraping the saucepan; do not spread mixture. Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely. Break squares apart.
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Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside. In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir.
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Bring the water, sugar, and corn syrup to a boil in a pan and let it cook until a candy thermometer gets to 270°F. Stir in the honey, butter, salt, and rum or vanilla. Keep cooking and stirring until the thermometer reaches 300°F. Take the mixture off the heat and pour it into the baking pan.
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Cook until the temperature of the candy reaches 250ºF and then pour into your foil lined pan. Let it sit for about 15 -20 minutes or until not quite cooled, and then score the candy to make it easier to cut later. Run a thin spatula between the edges of pan and butterscotch, and put it in the fridge to firm it up completely.
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Steps to Make It. Prepare 2 large baking sheets by lining them with aluminum foil and spraying the foil with cooking spray. Combine the sugar, cream, and water in a large saucepan over medium heat and stir until the sugar dissolves. Add the cream of tartar and boil the mixture until it reaches 240 F ( soft-ball stage ).
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Based on a recipe from 1848, this recipe for authentic butterscotch candy contains only 4 ingredients (plus water), is well-balanced and chewy, and is easy to make with an accurate candy thermometer. Truth be told, butterscotch in its original form is a crunchy candy, but using original proportions means that it ends up too bitter when cooked.
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Line a 9 x 13-inch baking pan with aluminum foil. Evenly grease foil with vegetable oil and set aside. 1. In a heavy bottomed saucepan, combine sugar, honey, butter and salt and stir to a boil. 2. Stir mixture continuously using a wooden or heat resistant spatula until it reaches 267°F. 3. Remove from heat and mix in vanilla extract.
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Place the butter in a heavy-bottomed pot over medium heat. Once melted, stir in the sugar, salt, honey, and vanilla. Continuously stir until the mixture boils. Once it begins to boil, avoid stirring continuously. However, to avoid burning at the bottom, swirl the pan so that the mixture keeps on moving.
