Salted Whisky Butterscotch Candies

Prep time: 10min

Total time: 35min

Makes: 1 1/2 lb (750 g)

2 1/4 cups

sugar

550 mL

1/3 cup

firmly packed brown sugar

75 mL

1/2 cup

light corn syrup

125 mL

1/4 cup

whisky, divided

60 mL

2/3 cup

unsalted butter, cut into cubes

150 mL

1 tsp

sea salt

5 mL

1 tsp

vanilla

5 mL

3/4 tsp

flaked sea salt or kosher salt

4 mL

Per serving (35 g):

calories

120

fat

4 g

saturated fat

2.5 g

carbs

22 g

sugar

22 g

cholestrol

10 mg

sodium

140 mg

Butter 9 x 13-in. (3-L) metal baking pan. Set aside. In large heavy saucepan over medium heat, mix both sugars, corn syrup, 1/2 cup (125 mL) water and all but 1 tsp (5 mL) whisky (reserve the teaspoon of whisky), stirring until sugar is melted.
Cover and increase heat to medium. Bring to a boil, without stirring, until a candy thermometer inserted reaches soft crack stage (270°F/132°C). Add butter and 1 tsp (5 mL) sea salt. Stir continuously until mixture reaches hard crack stage (300°F/149°C).
Remove saucepan from heat. Stir in vanilla and reserved 1 tsp (5 mL) whisky. Pour into prepared pan. (Do not scrape or spread.) Sprinkle with 3/4 tsp (4 mL) flaked sea salt. Cool completely. Hit candy on hard surface to break into pieces. Layer between pieces of waxed paper in airtight container for up to 2 weeks.