Butterscotch Squares Chocolate (Printable Version)
Soft brown sugar squares coated in smooth chocolate for a luscious candy experience.
# Everything You’ll Need:
→ Base
01 -
2 cups packed brown sugar (400 g)
02 -
¾ cup heavy whipping cream (6 fl oz / 177 ml)
03 -
6 tablespoons unsalted butter (84 g)
04 -
½ teaspoon pure vanilla extract
05 -
¼ teaspoon salt
→ Finishing
06 -
1 cup powdered sugar (113 g)
07 -
16 ounces chocolate melts (1 lb / 454 g)
# Steps to Cook:
01 -
Line a 9x9-inch pan with foil and spray lightly with nonstick cooking spray.
02 -
Combine brown sugar, heavy cream, and unsalted butter in a medium saucepan over medium-high heat. Stir until butter melts and mixture reaches a rolling boil.
03 -
Reduce heat to low and insert a candy thermometer. Stir occasionally and maintain simmer until the mixture reaches 236°F, about 7 to 8 minutes.
04 -
Remove from heat and immediately stir in vanilla extract and salt. Whisk in powdered sugar until smooth and well combined.
05 -
Pour mixture into prepared pan and allow it to set at room temperature for several hours or overnight for best results.
06 -
Lift set candy from pan using foil. Using a large kitchen knife, cut into quarters. Then carefully slice each quarter into small squares (about 16 per quarter) using gentle, precise cuts to avoid breaking.
07 -
Melt chocolate melts per package instructions. Dip each butterscotch square into melted chocolate, tapping off excess. Place coated squares on wax paper–lined baking sheet.
08 -
Refrigerate the coated squares until chocolate is firm, about 30 minutes, before serving or storing.
# Extra Suggestions:
01 -
Use a candy thermometer to accurately reach 236°F for proper setting. Store finished squares in an airtight container in the refrigerator for up to one week or freeze for up to one month.