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.
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....|
- 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
- Line ax 8x8 or 9x9 inch pan with parchment.
- 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.
- Stir to integrate. Apply medium heat, stirring constantly, until the mixture comes to a healthy boil.
- 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.
- Add the baking soda, remove from the heat, and mix it in well. It will foam and get all frothy.
- Next stir in the vanilla and confectioner’s sugar. Keep mixing until the sugar is well-incorporated.
- Add the reserved brown sugar and mix well.
- Pour into a square or rectangular pan such as an 8×8 or 9×9 inch, lined with parchment paper.
- Let cool to room temperature (a couple hours at least, more depending on weather).
- Cut into inch-square pieces, or less.
- Optional to coat in melted chocolate.