butterscotch – Fork Lore

Christmas always brings back memories of my Mother’s candy and cookie making traditions. My favorite, as evidenced on my Mother’s recipe card, was Butterscotch Caramels. They are such a favorite, that I don’t make them because I would eat too many. This year I wanted to make them to document this great recipe for our family. I lovingly prepared the caramels with the greatest care and confirmed, online. the temperature needed for caramels. I proudly poured the candy into the prepared pan and set them to cool.

Later in the day, I prepared to cut them. Uh, oh! They were as hard as a rock. This is the second misstep with my candy thermometer that now lives in the dump! I was so sad but decided I would break them like hard candy. If you were willing to go along with ‘it’s really a hard candy’ routine, they were delicious. I warned the family that they were capable of pulling out an expensive cavity filling, but worth the risk. The family ate them without complaint, but the next batch deserves a new, digital candy thermometer.

Mom, I tried but I will never be able to live up to your candy expertise. You were the master and my fond memories of those days live on. I miss you, Mom!

Mom’s Best Butterscotch Caramels

INGREDIENTS:

2 cups white sugar
1 3/4 cups white Karo
3/4 cup unsalted butter
1 pint cream
1/2 tsp. vanilla
1 cup chopped nuts, optional (walnuts or pecans)

DIRECTIONS:

Place 1/2-pint cream, sugar and syrup in a heavy pan over low heat stirring constantly to prevent scorching.
When mixture is boiling, slowly add the remaining cream and butter so the candy does not stop boiling.
Cook, slowly, until the candy reaches a firm ball state, 246-248 degrees fahrenheit.
If desired, sprinkle chopped nuts in the bottom of a buttered 9×13″ pan (or put nuts directly into the candy at this stage).
Add vanilla to mixture. Pour over nuts (optional) or directly into the buttered pan.
Let stand several hours. Cut into small squares and wrap individual caramels in squares of waxed paper.
Makes 2.5 pounds of caramels.

My Mom, Betty Smaha

I will eat a Scotcheroos any time of year, but for some reason I associate these addictive treats with Easter. A pan of Scotcheroos regularly graced our family Easter dinner celebration along with the traditional baked hams, potatoes, etc.

Lucious layers of Scotcheroos — Luscious layers of Scotcheroos

They are an absolute favorite of mine and I’ve been known to eat them for breakfast, if left to my own devices. After all, they do have cereal and peanut butter in them! I find them so addictive, that I cannot make them often.

This year, Scotcheroos will again grace our Easter celebration, sprinkled with Easter colored sugars. Let’s hope the guests will eat several so I won’t have to! Scotcheroos…it’s tradition.

SCOTCHEROOS

1 small package chocolate chips
1 small package butterscotch chips
1 cup light Karo syrup
1 cup sugar
1 cup peanut butter (crunchy is great)
6 cups Rice Krispies®

Melt chips in microwave.
In separate pan mix Karo and sugar. Stir in pan until slightly boiling. Remove from heat. Add peanut butter and beat until smooth.
Pour syrup over Rice Krispies in large bowl.