Butterscotch Hard Candy Recipe

Butter a 15-in. x 10-in. x 1-in. 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 ° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300 ° (hard-crack stage). Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool for 1-2 minutes or until the candy is almost set. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.