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Deliciously decadent brown sugar butterscotch squares wrapped in chocolate. If you love the deep, caramelized sweetness of butterscotch and the indulgence of the chocolate coating, these brown sugar butterscotch squares are the perfect treat for you. With a melt-in-your-mouth texture and a nostalgic flavor that takes you back to simpler times, these candies are a delightful addition to your dessert repertoire.
This recipe is my version of the See’s Candy Brown Sugar Butterscotch Squares. Whenever I stop by See’s, I grab a bag of them. They are one of the best chocolate candies there.
The Chemistry of Brown Sugar Butterscotch Squares
Making butterscotch is all about the magic of sugar, butter, and heat. When brown sugar is combined with heavy cream and butter, the molasses content in the sugar undergoes caramelization, creating a rich, toffee-like flavor. Heating the mixture to 236 degrees (soft-ball stage) ensures the perfect candy consistency- firm yet tender.Adding powdered sugar stabilizes the texture, making these squares easy to cut and dip in chocolate.
The chocolate coating adds a textural contrast and a hint of bitterness that balances the sweetness. Compound chocolate or chocolate chips ensures a smooth, glossy finish that sets quickly without tempering.
What is in brown sugar butterscotch squares?
Brown Sugar
The base of the butterscotch flavor provides caramelized sweetness. You can use light or dark brown sugar for this recipe.
Heavy Cream
Adds richness and creaminess, ensuring a smooth texture.
Unsalted Butter
Combines with sugar and cream to create a luscious candy base.
Vanilla Extract
Enhances the butterscotch flavor with warm, aromatic notes.
Fine Sea Salt
Balances sweetness and brings out the flavors.
Powdered Sugar
Helps the candy set with a smooth, sliceable consistency.
Dipping Chocolate
Provides a glossy, professional finish and delicious contrast.
How do you make homemade brown sugar butterscotch squares?
- Prepare the candy mixture. Combine 2 cups of brown sugar, 3/4 cup heavy cream, and 6 tablespoons of butter in a medium saucepan. Stir over medium heat until melted and smooth.
- Cook to soft-ball stage. Attach a candy thermometer and bring the mixture to a boil. Cook until it reaches 236 degrees, stirring occasionally. Watch closely to avoid overflow, reducing the heat if necessary.
- Incorporate flavor and stability. Remove from heat and stir in with a wooden spoon, 1/2 teaspoon vanilla extract, 1/4 teaspoon sea salt, 1 cup powdered sugar, and an additional 1/2 cup of brown sugar. Mix until smooth.
- Set the candy. Pour the mixture into a prepared pan lined with parchment paper. Let it set at room temperature until firm, about 30 minutes.
- Cut into squares. Once set, remove the candy from the pan and cut into even squares using a sharp knife.
- Melt the chocolate. Melt 2 cups of dipping chocolate (milk or dark chocolate) in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.
- Dip the squares. Using a fork, dip each square into the melted chocolate, coating completely. Let excess chocolate drip off before placing the square on parchment paper to set.
- Enjoy the sweet chocolates. Once the chocolate has hardened, the butterscotch squares are ready to serve or store.
Tips for Success
- Use a Candy Thermometer: Precision is key for the perfect texture.
- Choose the Right Pan: A square baking pan lined with parchment paper ensures easy removal and clean edges. I prefer the Candy Pan for the perfect cut – use code Madi10 for 10% off.
- Chill Chocolate Before Serving: Let the coated squares set at room temperature or in the refrigerator for a glossy finish.
Storage Tips
Room Temperature: Store in an airtight container for up to 2 weeks.
Refrigeration: Keep in the fridge for a firmer texture and extended freshness (up to 1 month).
Freezing: Wrap each square in wax paper, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Add a sprinkle of sea salt on top for a sweet-salty twist.
- Serve as part of a holiday candy platter for an elegant presentation.
Recommended Products
Why make brown sugar butterscotch squares?
- Irresistibly Sweet and Creamy: The combination of caramelized brown sugar and velvety chocolate is pure bliss.
- Simple Yet Sophisticated: Easy-to-follow steps deliver professional-quality results.
- Perfect for Sharing: With 70 squares per batch, there’s plenty to go around for parties, gifts, or a sweet indulgence.
- Versatile Treat: These squares are just as delicious with dark, milk, or white chocolate, letting you customize them to your taste.
These brown sugar butterscotch squares are the perfect combination of nostalgia and indulgence. Easy to make, endlessly customizable, and utterly delicious, they’re a treat that everyone will love. Whether making them for a special occasion or to satisfy a midweek sweet tooth, these squares will surely become a favorite in your dessert rotation. Happy candy-making!
FAQs
Can I make these squares without a candy thermometer?
While a candy thermometer is recommended for precision, you can test the softball stage by dropping a small amount of the mixture into a glass of cold water. If it forms a soft, pliable ball, it’s ready.
What is compound chocolate, and why use it?
Compound chocolate is made with vegetable fats instead of cocoa butter, making it easier to melt and set without tempering. It’s ideal for candy coating and ensures a smooth finish.
How do I prevent the mixture from overflowing during cooking?
Cook the mixture over medium heat and stir frequently to control bubbling. Lower the heat if it rises too quickly, and use a medium or large saucepan to prevent spills.
How do I store the squares for maximum freshness?
Store the butterscotch squares in an airtight container at room temperature for up to two weeks or in the refrigerator for a firmer texture.
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Brown Sugar Butterscotch Squares Recipe
Ingredients
- 2 cups brown sugar
- 3/4 cup heavy cream
- 6 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 cup powdered sugar
- 1/2 cup brown sugar
- 2 cups dipping chocolate **compound chocolate
Instructions
- Add 2 cups of brown sugar, 3/4 cup heavy cream, and 6 tablespoons of butter in a medium-sized saucepan. Turn the heat to medium and stir until everything is melted and combined.
- Place a candy thermometer into the mixture and allow it to boil until it reaches 236 degrees. Watch closely; candy will bubble up to double its size while boiling; you want to be sure it doesn't spill over. If it gets close to overflowing, turn the heat down a bit and stir the mixture until it comes back down.
- When the candy reaches 236 degrees, remove it from the heat. Stir in 1/2 teaspoon vanilla extract, 1/4 tsp fine sea salt, 1 cup powdered sugar and 1/2 cup brown sugar. Once combined, pour the mixture into a greased pan.
- Allow the candy to set, once it is set you can cut it into squares.
- When ready to dip, place 2 cups dipping chocolate or compound chocolate into a microwave-safe bowl and heat in the microwave 30 seconds at a time, stirring in between. The chocolate should be fully melted after 2-3 times in the microwave.
- Drop one brown sugar butterscotch square into the melted chocolate, using a fork, flip it over, and then lift the square out of the chocolate. Shake the fork gently to let excess chocolate drip off, and place the chocolate-covered candy on parchment paper to dry. Repeat until all the squares are covered.
- Once the chocolate is set the candy is ready to enjoy!
Nutrition
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