---------- 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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