Step 1

If using candy molds lightly spray with non stick spray or add a few drops of oil and coat them with your finger. If using a jelly roll or bread pan, line it with parchment paper or spray and wipe off excess.

Step 2

Wipe off the excess with a paper towel.

Step 3

Pour syrup into a large saucepan or pot. The syrup will bubble up and foam so make sure you have a large enough pan.

Step 4

Bring it to a boil over medium heat.

Step 5

Once it boils add the butter and stir until melted.

Step 6

Test the temperature with a candy thermometer. The temperature should be about 240°F (soft-ball stage) 32-34 degrees F above the point water boils at your elevation. See below for a link to determine your elevation by zip code.

Step 7

Remove it from the heat and allow it to cool for a couple minutes.

Step 8

Then stir it vigorously with a wooden spoon until it losses it’s gloss, thickens, lightens in color and turns opaque.

Step 9

Stop stirring. If it cools too much it will be difficult to pour or spoon into molds and it may harden in the pan.

Step 10

Work quickly. Pour the mixture into molds, smooth them off with a flat spatula or the flat side of a knife. As the candy cools it will begin to hard and you may have to spoon it into the mold.