See's Butterscotch Squares Recipe is one of my favorites of all time. It is brown-sugary and melt-in-your-mouth candy perfection. Since we do not have See's candy where I live, I always look forward to making this candy recipe for the holidays.
I have posted this recipe before, but this is a slightly simplified version of the recipe and still tastes amazing. If you would prefer a recipe with more steps and ingredients, you can definitely make my original butterscotch squares recipe.
You will need a candy thermometer for this recipe.
1 1/2 cups brown sugar (1/2 cup is reserved for end of recipe)
1/4 cup heavy cream
~1 1/2 cups milk chocolate chips
In a sauce pan, heat the butter, 1 cup brown sugar, and heavy cream over medium heat until it reaches the soft ball stage on a candy thermometer. For this step, you should be watching it very carefully and stirring constantly to keep it from burning.
Once it has reached the soft ball stage, take the pan off the heat and add the 1/2 cup reserved brown sugar.
Pour mixture into the greased sheet or pan and let cool - 30 minutes to an hour.
Once cooled, melt the chocolate chips. The best way would be to temper the chocolate.
Take approximately 1 heaping teaspoon of the butterscotch candy and roll it into a ball. (not quite a golf-ball sizer, but bigger than a marble - or any size you want).
Dip the ball in the melted chocolate and place on a plate, parchment, or wax paper. Let the chocolate cool and harden.
Ingredients
1 cup butter1 1/2 cups brown sugar (1/2 cup is reserved for end of recipe)
1/4 cup heavy cream
~1 1/2 cups milk chocolate chips
Directions
Grease a cookie sheet or a 9x9 baking dish. Size does not really matter unless you want to cut these in squares instead of rolling into balls.In a sauce pan, heat the butter, 1 cup brown sugar, and heavy cream over medium heat until it reaches the soft ball stage on a candy thermometer. For this step, you should be watching it very carefully and stirring constantly to keep it from burning.
Once it has reached the soft ball stage, take the pan off the heat and add the 1/2 cup reserved brown sugar.
Pour mixture into the greased sheet or pan and let cool - 30 minutes to an hour.
Once cooled, melt the chocolate chips. The best way would be to temper the chocolate.
Take approximately 1 heaping teaspoon of the butterscotch candy and roll it into a ball. (not quite a golf-ball sizer, but bigger than a marble - or any size you want).
Dip the ball in the melted chocolate and place on a plate, parchment, or wax paper. Let the chocolate cool and harden.
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