Butterscotch Bonbons Recipes

BUTTERSCOTCH BON-BONS

Steps:

• Melt chocolate chips in a double boiler over barely simmering water, whisking until completely melted. Melt butterscotch morsels in a large glass bowl in the microwave on 50 percent power, whisking after 1 minute, and then returning to microwave for 1 more minute.
• With a small ice cream scoop, scoop as many ice cream balls as desired, place them on a sheet tray, and put tray in the freezer for about 30 minutes or until re-frozen. Drizzle melted butterscotch and chocolate over ice cream scoops. Return to freezer until ready to serve.

BUTTERSCOTCH BON-BONS

Steps:

• 1. Line baking sheet with waxed paper. In a medium bowl, use and electric mixer to beat together; pudding mix, cream cheese, and half and half. Refrigerate to firm.
• 2. One at a time, roll mixture between hands to form a ball, then dunk in the melted chocolate. Use a fork to remove bon bons, allowing excess chocolate to drip off.
• 3. Transfer to waxed paper sheet. Repeat with remaining batter. You may have to reheat the chocolate to consistency.
• 4. Transfer the baking sheet to the freezer and let bon bons set until firm, about 45 minutes. Store in air-tight container in freezer up to one month.. Makes about 3 dozen.. Enjoy!

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.