Butterscotch Squares with Chocolate Coating Recipe
These Butterscotch Squares are rich, creamy, and coated in smooth chocolate, making for an irresistible treat. With a soft butterscotch base made from brown sugar, heavy cream, and butter, and dipped in melted chocolate, they are perfect for dessert or a special snack. The recipe involves cooking a sugar mixture to the soft-ball stage, setting it to firm up, then coating each square in chocolate for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: Approximately 64 squares 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Butterscotch Base
- 2 cups (400g) packed brown sugar
- ¾ cup (177ml) heavy whipping cream
- 6 tablespoons (84g) unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup (113g) powdered sugar
Chocolate Coating
- 16 ounces chocolate melts
Instructions
- Prepare the Pan: Line a 9×9 inch pan with foil and spray it with nonstick cooking spray to prevent sticking.
- Cook the Butterscotch Mixture: In a saucepan over medium-high heat, combine the brown sugar, heavy cream, and unsalted butter. Stir until the butter is melted and the mixture is smooth. Bring this to a rolling boil.
- Boil to Soft-Ball Stage: Reduce the heat to low and insert a candy thermometer. Stir occasionally while simmering until the mixture reaches 236ºF (soft-ball stage), which takes about 7-8 minutes. This ensures the proper texture for the squares.
- Add Flavorings and Sugar: Turn off the heat. Stir in the vanilla extract and salt. Then whisk in the powdered sugar until fully incorporated and smooth.
- Set the Base: Pour the mixture into the prepared pan and let it set at room temperature for a few hours, or overnight if preferred, until firm enough to cut.
- Cut the Butterscotch: Once set, remove the block from the pan using the foil. Using a large kitchen knife, cut the square into quarters. Then cut each quarter into approximately 16 smaller squares for bite-sized pieces.
- Melt Chocolate: Melt the chocolate melts according to the package instructions, usually by microwave in short bursts or using a double boiler until smooth.
- Dip and Set: Dip each butterscotch square into the melted chocolate, tapping off excess chocolate to avoid drips. Place the dipped squares on a cookie sheet lined with wax paper. Chill in the refrigerator until the chocolate coating is firm and set.
Notes
- Use a candy thermometer for accurate temperature to ensure perfect texture.
- Ensure heavy cream is at room temperature before mixing for smoother blending.
- When cutting, use a sharp knife dipped in hot water to prevent sticking and clean cuts.
- Chocolate-coated butterscotch squares can be stored in an airtight container in the refrigerator for up to one week.
- For a variation, try using dark or milk chocolate melts depending on your preference.
Keywords: Butterscotch squares, homemade butterscotch, chocolate-coated squares, candy recipe, dessert bites
