Mar 7, 2012

(Cloned See's) Butterscotch Squres

Cloned See’s Butterscotch Squares


Have you ever had See's Chocolates?

I hadn't had them until I moved to Los Angeles in 1998. The coolest part of going to a See's storefront is being able to hand-pick the box.  You kind of feel like you are transported to a different time as the staff is dressed in sort of "old fashioned" candy-shop clothes.  It's a fun experience.

When I would go to the store, I'd fill up a box mostly with Butterscotch Squares and Scotchmallows.  After trying the homemade Butterfingers that were all over Pinterest, I decided to Google a recipe for Homemade See's Butterscotch Squares.  I got a few hits, but they were the same recipe, which is the one I used.


It was quite easy to make.  Took about 40 minutes at the stove to melt everything, bring it to a boil, and then let it boil away for 15 minutes, but it was easy to do. The recipe as I found it, didn't call for dipping the candy in chocolate, but since the Butterscotch Squares from the store are coated in chocolate, I went for that option. I used Chocolate Bark, but you could just as easily use melted chips or chopped chocolate.



Enjoy!

Par for the course...I forget to take a picture of all the pre-melted ingredients in the pan...


Melting the sugar, cream, butter, and salt...

More melting and cooking....

Setting and cooling....




Ingredients
  • 2 cups brown sugar, packed
  • 1/2 cup brown sugar, packed (reserve for later)
  • 3/4 cup heavy cream
  • 6 tbsp. butter
  • 1/4 tsp table salt
  • 1/2 tsp baking soda
  • 1/4 tsp vanilla flavoring
  • 1 1/2 cups confectioner’s sugar, sifted to remove clumps
Directions 
  1. Line ax 8x8 or 9x9 inch pan with parchment.
  2. Combine brown sugar, cream, butter, and salt in a large heavy saucepan.
 I used a 3 quart saucepan which I thought would be good.  For the most part it was, but when I added the baking soda and it foamed, the pot did get kind of full.  I'd suggest using a 4 quart sauce pan. 
  3. Stir to integrate. Apply medium heat, stirring constantly, until the mixture comes to a healthy boil. 
  4. Reduce heat to low, and simmer at a slight boil for 15 minutes,
 stirring every few minutes.  This will help to eliminate any boil-inhibiting skin
 which might form.  
  5. Add the baking soda, remove from the heat, and mix it in well.
  It will foam and get all frothy.
  6. Next stir in the vanilla and confectioner’s sugar. Keep mixing until the sugar is 
well-incorporated.
  7. Add the reserved brown sugar and mix well. 
  8. Pour into a square or rectangular pan such as an 8×8 or 9×9 inch,
 lined with parchment paper. 
  9. Let cool to room temperature
 (a couple hours at least, more depending on weather).  
  10. Cut into inch-square pieces, or less.
  11. Optional to coat in melted chocolate.

2 comments:

  1. I want to make these for Easter. This is the only recipe I have found (also the same on different sites) So does it really taste like a butterscotch square?

    ReplyDelete
  2. it really does but be sure and use parchment as they break up if you don't.

    ReplyDelete

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