Butterscotch Brittle

---------- Recipe via Meal-Master (tm) v8.01

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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