Vegan Butterscotch Recipe

Vegan Butterscotch Recipe


3/4 cup non hydrogenated vegan margarine (preferably Earth Balance)
2 cups sugar
1/2 cup water
1/3 cup light corn syrup
3 tablespoons light agave nectar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon rum extract


Grease a 13” x 9” x 1” baking sheet with non stick cooking spray or some margarine and set aside. Cut margarine up into small pieces and set aside.

In a large saucepan, mix together the sugar, water and corn syrup. Bring to a boil over medium heat without stirring. Cook until a candy thermometer reads 280°F (soft crack stage)

Add the agave, salt and margarine, stirring constantly until it reaches 300° (hard-crack stage).

Remove from the heat, and stir in the extracts. Pour into the prepared pan without spreading. If needed, gently tilt the pan to spread.

Cool for about 3-5 minutes or until the candy is almost set. Using a pizza cutter or very sharp knife, score into 1” squares. Let cool completely.

When completely cool, break squares apart and store in an airtight container.

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