Grandma's Butterscotch Candy


The recipe for this wonderfully buttery candy was handed down from my grandma. My brothers, sisters and I love it now as much as we did when we were little...and so do our families. It's become a cherished tradition.

Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
24 servings


  • 2 cups sugar

  • cup water

  • ¼ teaspoon cream of tartar

  • 2 tablespoons butter (no substitutes)

  • 1 teaspoon vanilla extract


  1. Butter a 13-in. x 9-in. x 2-in. pan; set aside. In a heavy saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage). Syrup will turn a golden color. Remove from the heat; stir in butter and vanilla. Return to heat. Cook and stir until thermometer returns to 300 degrees F. Pour into prepared pan. Cool. Break into pieces.


We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.