Ingredients
1 cup butter, plus additional 1 tsp, divided
2½ cups sugar
3⁄4 cup water
½ cup light corn syrup
1⁄4 cup honey
½ tsp salt
½ tsp rum extract
Preparation
Butter a 15x10x1-inch pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside.
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 270 degrees F or soft-crack stage. Add the honey, salt, and remaining butter; stir constantly until the mixture reaches 300 degrees F or the hard-crack stage.
Remove from the heat. Stir in the rum extract. Pour into the prepared pan without scraping; do not spread. Cool for 1 to 2 minutes until the candy is almost set.
Break squares apart. Serve and enjoy.
