BUTTERSCOTCH BRITTLE

2 cups C&H golden brown sugar
1 cup light corn syrup
1/4 cup water
1/4 tsp salt
1/4 cup butter or margarine

Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring to a boil, stirring constantly until sugar completely dissolves, then frequently to prevent burning. Boil to 285 degrees (soft-crack stage).

Add butter and continue to cook, stirring constantly until temperature reaches 295 degree (hard-crack stage). Remove from heat; let set a minute until bubbling stops.

Pour into a well-buttered 13x9-inch pan. Cool, then break into pieces.

Makes about 1 1/2 pounds
Source: C&H Sugar