Pardon my vagueness when asking for the butter candy recipe. It’s just that I have all sorts of confusion distinguishing the difference between caramel, toffee and butterscotch.
All I need is a recipe for a buttery, chewy candy 
This is for this Florentine cookie-inspired candy I plan on making thanks!
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no problem!!! so u want buttery and chewy huh?..here u go!! delicious!..well the first recipe is toffe crunch bars, but try em anyway! the obe below that is actual candy
2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/3 cup butter, melted
1/2 cup finely chopped walnuts
1 cup semisweet chocolate chips
1/2 cup packed brown sugar
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9×13 inch pan.
Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.
Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.
TOFFEE/BUTTERSCOTH/CARAMEL candy!!!
6 graham crackers
1 cup blanched slivered almonds
1 cup butter
1 teaspoon vanilla extract
1 cup packed light brown sugar
11 (1.55 ounce) bars milk chocolate candy bar, chopped
NOTE:::: leave out chocolate if u dont want it so u have regular toffee!
DIRECTIONS
Preheat over to 400 degrees F (200 degrees C). Spray 11 x 15 inch jelly roll pan with non-stick spray.
Completely cover with a single layer of graham crackers. Sprinkle with almonds.
Combine butter, vanilla, and brown sugar in a heavy saucepan. Place over medium heat and bring to a full boil, stirring constantly. Boil for 1 minute.
Carefully pour evenly over crackers (this mixture is hot!). Bake for 8 minutes. Let cool for 3 to 4 minutes.
Evenly space chocolate bars over cracker/toffee mixture. Wait 1 minute and spread chocolate to cover. When completely cool, cut into 2 inch squares or break into pieces.
CARAMEL BARS
32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9×13 inch baking pan. Reserve the rest.
Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.
Butter Toffee
* 2 1/3 cups sugar
* 2 cups butter
* 1/4 cup plus 2 tablespoons water
* 2 tablespoons light corn syrup
* 1 1/2 cups chopped walnuts or pecans, toasted
* 1 cup (6-ounces) semi-sweet or milk real chocolate chips
Directions
1. Butter 15x10x1-inch jelly-roll pan. Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.
2. Reduce heat to medium-low. Continue cooking, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands (25 to 40 minutes). Stir in 1 cup nuts.
3. Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool completely (at least 3 hours). Break into pieces. Store in airtight container in a cool dry place up to three weeks.
4. TIPS: Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly.
5. If your toffee separates during cooking, carefully and slowly add about 1/2 cup hot water, 1 tablespoon at a time, and stir constantly.
6. If you prefer a thinner toffee, use two buttered (15x10x1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness.