Butterscotch Hard Candy

1. 1

   Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside.

2. 2

   In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270u00b0 (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300u00b0 (hard-crack stage).

3. 3

   Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

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