Butterscotch brittle

---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Butterscotch Brittle
  Categories: Candies
       Yield: 1 batch
  
       2 c  C&H Golden Brown Sugar
       1 c  Light corn syrup
     1/4 c  Water
     1/4 ts Salt
     1/4 c  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.
   
   Reprinted with permission from _Brown Sugar Recipe Bonanza_
   From the C and H Sugar Kitchen
   Electronic format by Karen Mintzias
  
 -----