Butterscotch Chocolate Candies Recipes

BUTTERSCOTCH HARD CANDY

Steps:

• Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

CHOCOLATE CHOW MEIN CLUSTERS

Steps:

• In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

BUTTERSCOTCH-CHOCOLATE CANDIES

Steps:

• Combine butterscotch and semi-sweet chocolate morsels in big glass bowl.
• Microwave for 2:15 to 2:45 minutes. Individual microwave times may differ.
• Stir in can of Spanish peanuts and mix by hand thoroughly until all blended. Drop by tablespoon on wax paper lined cookie sheets and chill in refrigerator for 30 minutes.
• Enjoy!

BUTTERSCOTCH CANDY

Steps:

• Generously butter a 10x15 inch baking pan (with sides).
• In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.

CUBAN LUNCH CANDIES

Steps:

• Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.
• Add crushed potato chips and peanuts.
• Mix together with melted chips.
• Spoon into mini cupcake paper cups.
• (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set.
• You can also add ½ cup coconut to melted chips and peanuts.
• To speed up chilling time, pop them into the freezer for a few minutes.

CHOCOLATE BUTTERSCOTCH CANDY (BIRD'S NESTS)

Steps:

• 1. Heat chocolate and butterscotch chips in a double boiler or in the microwave about 4 minutes or until the chips are smooth.
• 2. Stir in chow mein noodles until they are thoroughly coated.
• 3. Use a tablespoon to place spoonfuls of the mixture on a waxed paper lined baking dish
• 4. Allow the candy to cool until the chocolate/butterscotch has hardened
• 5. These are also known as bird nests. A fun suggestion is to place the mixture on a waxed paper making a small indentation in the center of the candy to serve as a "nest". Place colorful jelly beans or robin's eggs candy into the indentation and voila! Bird's nests!

CHOCOLATE MARSHMALLOW CANDY SQUARES

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , Microwave the chocolate chips, butterscotch chips and peanut butter at 70% power for 2 minutes; stir. Microwave in 10- to 20-second intervals until melted; stir until smooth. Cool for 1 minute. Stir in marshmallows and peanuts. , Spread into prepared pan. Refrigerate until firm. Using foil, lift candy out of pan. Discard foil; cut into 1-1/2-in. squares.

CHOCOLATE BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.