https://twitchinkitchen.com/ Thu, 07 May 2026 11:54:33 +0000 MyBB https://twitchinkitchen.com/thread-214.html Thu, 24 Apr 2008 08:21:56 -0400 https://twitchinkitchen.com/thread-214.html
1 cup brown sugar

1/4 cup water

1/4 tsp almond extract

Walnut meats



Cook sugars and water together to 240° (soft-ball stage), add almond extract. Cool to lukewarm then beat vigorously until creamy-firm. Knead on cold, smooth surface (marble candy board or use a cookie sheet) until smooth. Form into small balls, press walnut half into each.]]>
1 cup brown sugar

1/4 cup water

1/4 tsp almond extract

Walnut meats



Cook sugars and water together to 240° (soft-ball stage), add almond extract. Cool to lukewarm then beat vigorously until creamy-firm. Knead on cold, smooth surface (marble candy board or use a cookie sheet) until smooth. Form into small balls, press walnut half into each.]]> https://twitchinkitchen.com/thread-24.html Wed, 02 Apr 2008 17:58:21 -0400 https://twitchinkitchen.com/thread-24.html This stuff is heaven!
Grab your candy thermometers and it's real easy to make!

Old Fashioned Butterscotch

Ingredients:
2 cups sugar
1/4 cup Light corn syrup
1/4 cup butter, (1 whole stick) Use real butter!
2 tablespoons white vinegar
2 tablespoons water

Combine all ingredients in a 2 quart saucepan. Stir and cook over medium heat until sugar is dissolved, then reduce heat and cook at a medium boil, stirring as needed to control the foaming & to avoid sticking as mixture thickens. If sugar crystals form on sides of pan, wipe them off. Don't stir them back in!

Cook to the hard crack stage - 300 degrees. Remove from heat and let it sit for a couple minutes.
You'll see the mixture begin to turn darker like you are used to seeing butterscotch look as it nears the hard crack stage.

Meanwhile, butter 4 sheets of tin foil or wax paper. Butter them liberally!. Quickly drop teaspoonfuls of the butterscotch onto the paper making little patties about 1" across. Space them 1/2" apart.

If candy thickens too much that you can't work with it, set the pan in hot water until it is again workable.

Makes about 6 dozen patties, or 1 1/4 pound butterscotch.]]> This stuff is heaven!
Grab your candy thermometers and it's real easy to make!

Old Fashioned Butterscotch

Ingredients:
2 cups sugar
1/4 cup Light corn syrup
1/4 cup butter, (1 whole stick) Use real butter!
2 tablespoons white vinegar
2 tablespoons water

Combine all ingredients in a 2 quart saucepan. Stir and cook over medium heat until sugar is dissolved, then reduce heat and cook at a medium boil, stirring as needed to control the foaming & to avoid sticking as mixture thickens. If sugar crystals form on sides of pan, wipe them off. Don't stir them back in!

Cook to the hard crack stage - 300 degrees. Remove from heat and let it sit for a couple minutes.
You'll see the mixture begin to turn darker like you are used to seeing butterscotch look as it nears the hard crack stage.

Meanwhile, butter 4 sheets of tin foil or wax paper. Butter them liberally!. Quickly drop teaspoonfuls of the butterscotch onto the paper making little patties about 1" across. Space them 1/2" apart.

If candy thickens too much that you can't work with it, set the pan in hot water until it is again workable.

Makes about 6 dozen patties, or 1 1/4 pound butterscotch.]]>