Two years ago, I posted a recipe in which I attempted to clone See’s Butterscotch Squares. Now, being hyper-focused on exercise at the moment, I’m not really in a position to be able to do further trials to refine the recipe, but I thought I’d post the latest version from that old site.
The recipe was based on a posting from Johnny Olson from Crescent City, California, but I had tweaked it a bit. But I knew it was not perfect, and lots of my readers agreed! We received contributions from lots of people, including Sooz, Mary, Suzanne, Johanna, matt, Toni, yasmine, nicole, Cherie, SweetTooth, and Alex. Commenter Roy supplied a few crucial changes, and several commenters posted rave reviews. So I think we have a real candidate, with this one.
- 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
Combine brown sugar, cream, butter, and salt in a large heavy saucepan. Don’t skimp on the size of the 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 to eliminate any boil-inhibiting skin which might form. Add the baking soda, remove from the heat, and mix it in well. Next stir in the vanilla and confectioner’s sugar. Keep mixing until the sugar is well-incorporated. Then, and not a moment before, add the reserved brown sugar.
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.
Enjoy… in moderation!