HOMEMADE BUTTERSCOTCH CHIPS RECIPE
Provided by EricS52
Number Of Ingredients 16
Steps:
- This second version is suitable for baking since it holds up to heat and doesn't melt... into pockets of caramel... like the first version... ehem (don't get me wrong, they were delicious caramelly gooey spots but they weren't very pretty). These butterscotch chips are amazing! Print Homemade Butterscotch Chips [the "bake-able" version] Yield: 3.5 cups Ingredients 1 cup Light Coconut Milk, canned 53g (1/4 cup + 1 tsp) Butter Flavor Spectrum Organics Shortening 1/4 tsp Salt 84g (1/4 cup) Molasses 1/4 cup Water 192g (1 cup) Granulated Erythritol (or more sucanat or sweetener of choice) 96g (1/2 cup) Sucanat 1 tsp Vanilla Extract Instructions Spray a 9″ brownie pan with cooking spray and line with parchment paper both ways. In a microwave-safe bowl, microwave the coconut milk, shortening and salt at 30-second intervals, stirring between each one, until shortening has completely melted. In a medium-sized deep pot, add the molasses and water. Stir in the erythritol and sucanat. Use a rubber spatula to scrape down the sides of the pot so there are no sugar crystals above the mixture. Add a candy thermometer to the pot. Place pot over medium-medium/high heat. Let it come to a boil without stirring. At 250 degrees Fahrenheit, turn off the heat and whisk in the coconut milk/shortening mixture. Stop whisking once all is added. Return the pot to medium-medium/high heat and heat to 250 degrees Fahrenheit, again, without stirring. Remove from heat and whisk in the vanilla extract. Pour into the prepared pan and let sit for 6 hours or overnight. Refrigerate for 30 minutes before slicing. Slice the butterscotch square with a sharp knife or pizza cutter (it will be a little sticky). You can either slice the strips you've made into chips with a knife or break it into pieces by hand (I started with the knife and moved on to use my fingers). Put the chips into a bowl and store covered in the refrigerator until you need to use it. Notes This recipe is: low sugar, gluten free, vegan!
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PearlDaCurl
[email protected]I love the fact that these chips are made with real butter. It makes them so much more flavorful than store-bought chips.
AH Rajput
[email protected]These chips were a great way to use up some leftover brown sugar.
Ma Shakil
[email protected]I've made these chips several times and they're always a hit. They're so versatile and can be used in so many different recipes.
Thomas zakhele Mhlanga
[email protected]These chips were amazing! I used them in pancakes and they were the perfect addition.
Oliver Freeborn
[email protected]I followed the recipe exactly, but my chips came out too hard. I'm not sure what I did wrong.
saleem halepoto
[email protected]These chips were a bit too sweet for my taste.
Md Nime
[email protected]The recipe was a bit confusing, but the chips turned out great in the end. They're a little more time-consuming than store-bought chips, but they're worth it.
Danyal Ahmed
[email protected]These chips were easy to make and turned out great! I'll be using them in all my future baking projects.
Ikraan official
[email protected]I'm not a huge fan of butterscotch, but these chips were surprisingly good! They had a nice balance of sweetness and bitterness.
Ssali Taufiq
[email protected]I love the flavor of these homemade butterscotch chips! They're so much better than store-bought chips.
SHAHZADA Khalil
[email protected]These butterscotch chips were a hit! I used them in cookies and they came out perfectly. The flavor was rich and buttery, and they melted evenly. I'll definitely be making these again.