· ½ cup butter
· 2 cups sugar
· ¼ cup light corn syrup
· 2 tablespoons water
· 2 tablespoons white vinegar
· 1 teaspoon or so DeKuyper ButterShot Liquor (optional…I made up this ingredient because it sounded good, but it turned out the candies are just as good without it…but possibly really really good with it.)
Line a 15 x 10 inch baking pan with foil. Grease foil with butter. In a heavy sauce pan combine the ingredients, with or without the liquor, and bring to a boil over medium heat. Stir occasionally. When it begins to boil, cover and cook for 3 minutes to dissolve sugar crystals. Then uncover and cook without stirring until a candy thermometer reads 300 degrees (hard crack stage). Remove from heat. Pour into buttered pan without scraping the pan and do not spread the mixture.
Cool for several minutes….until a fingerprint holds its shape. Before it gets too hard take a knife or a pizza cutter and score in 1 inch squares.. When cool, candy will easily come off foil and break apart in perfect little pieces. I popped the pan in the refrigerator for about 10 minutes to cool faster. From start to finish it only took about 20 minutes to make these yummy candies.