Authentic Butterscotch Candy

Step 1

Cut a strip of non-stick foil to the same width as the bottom of an 8" or 9" baking dish. Line the pan, making sure the edges of the foil extend up and over opposite sides of the pan. Don't worry about the unlined sides.

Step 2

Spray the whole shebang very well with pan spray, especially the unlined sides. Set aside on a heat-proof surface.

Step 3

In a medium saucepan, melt the butter over medium-low heat.

Step 4

Stir in the sugar, molasses and salt.

Step 5

When the mixture is good and liquidy, increase the heat to medium to medium-high, and bring to a boil, stirring occasionally.

Step 6

Cook the candy to 250F and then pour into your prepared pan.

Step 7

Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.

Step 8

Remove to a cutting board sprayed with pan spray, and cut into whatever shapes you want. This will make about 64-81 pieces of butterscotch, depending on how you cut them. Or it might only make four pieces, but I wouldn't advise that.

Step 9

Store, covered, in the fridge.