Butterscotch chews are made with brown sugar and butter to produce a rich, chewy candy that has the classic butterscotch taste with a firm caramel texture.
- Serves: 64 persons
- 1cup sugar (granulated)
- ½cup brown sugar
- 1teaspoon vinegar
- ½cup corn syrup (light)
- ¼cup water
- ¼teaspoon salt
- ½cup butter
- ½teaspoon vanilla
- Optional: 1 pound chocolate (or chocolate chips)
Step 1Gather the ingredients.
Step 2Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
Step 3Combine the sugars, vinegar, corn syrup, water, and salt in a medium saucepan over medium-high heat. Stir while the sugars dissolve.
Step 4Then insert a candy thermometer . Cook the candy without stirring until it reaches 245 F on the thermometer.
Step 5Once the candy reaches 245 F, add the butter and continue to cook, stirring frequently, until it reaches 255 F.
Step 6Remove the pan from the heat immediately and add the vanilla extract, stirring until it is well-incorporated.
Step 7Pour the candy into the prepared pan and allow it to set, preferably overnight at room temperature. If you need to speed up the process, the candy can be refrigerated until it is set, about 4 hours.
Step 8Once the candy is set, pull it out of the pan using the foil as handles, and place it face-down on a cutting board. Peel the foil off the back of the candy block, and use a large sharp knife to cut the candy into small 1-inch squares. At this point, you can choose to dip your chews in chocolate or leave them plain. If you don’t dip them, we recommend wrapping each piece in cellophane or waxed paper so that they don’t become sticky.
Step 9To dip them in chocolate, place the chocolate in a large microwave-safe bowl. Microwave the chocolate in 1-minute intervals until melted, stirring after each minute to prevent overheating.
Step 10Cover a baking sheet or large plate with aluminum foil and set aside.
Step 11Using dipping tools or 2 forks, dip a square into the chocolate until it is fully immersed. Bring it up out of the chocolate and drag the bottom against the lip of the bowl to remove excess chocolate. Place the dipped candy on the prepared baking sheet and repeat with remaining butterscotch chews and chocolate.
Step 12Refrigerate the chews to set the chocolate for 20 minutes. They will be very hard out of the refrigerator, so let them sit at room temperature for 10 minutes before serving. Store plain wrapped chews in an airtight container at room temperature, and store chocolate-dipped chews in the refrigerator for up to a week.