Butterscotch Candy

1 1/2 cups sugar

6 tbsp light corn syrup

4 1/2 tsp water

1 1/2 tsp lemon juice,

3/4 tsp cream of tarter

6 tbsp butter

3/4 tsp vanilla

Candy molds- stars, Christmas, anything you have

Spray the molds with pan oil. In a large sauce pan toss in the sugar, corn syrup, water, lemon juice and cream of tarter. Cook over medium heat stirring until sugar dissolves. Bring to a boil increasing heat to high. Slowly add butter and stir until melted. Insert a candy thermometer and let this come to a boil and do not stir. The the temperature rise to 295, syrup will bee golden brown. Remove and add vanilla, this chemical reaction will produce bubbles and just stir vigorously until smooth.

During this cooking time, in a large cooking pan fill with water to 1" depth. Bring this to a rolling boil. Set a steamer rack in pot. Set the pan with the hot syrup on top of the steamer rack. This will keep the mixture in a liquid state. Spoon the liquid into the molds and cool completely.

Twist the candy out of molds and wrap with wax paper and plastic wrap or store in a container.

This take a bit of time but is a great gift when put into a container and tied with a bow.