Instructions

1. Place 1 cup brown sugar, 1 cup sugar, 1/4 cup corn syrup, 1/2 cup butter, 2 tbsp. water, 2 tbsp. vinegar and 1 tsp. vanilla into the saucepan.

2. Put the saucepan on the stovetop, and warm the contents over medium heat.

3. Melt the sugar and butter, then reduce the heat until the mixture comes to a medium boil. Stir with the spatula and scrape the sugar mixture off of the sides.

4. Heat the mixture until it reaches 300 degrees F on the candy thermometer. If you do not have a candy thermometer, drop some of the hot mixture into a glass of ice water. When it has reached about 300 degrees, the mixture will form hard candy balls that crack when dropped into cold water.

5. Cut a piece of the aluminum foil to fit the cookie sheet and butter generously. Pour the hot candy mixture onto the buttered foil and cool slightly.

6. Score the top of the candy to form squares. Allow it to cool completely.

7. Break the candy apart along the scored lines. Dust with powdered sugar, if desired, to keep them from sticking together, and store in an airtight container. This method makes a little over 1 lb. of butterscotch.