Butterscotch Balls Food

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-BOURBON BLONDIES

Steps:

• Preheat the oven to 350 degrees F and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that, too.
• In a medium bowl, whisk the flour, baking powder and salt.
• In a small saucepan over medium heat, melt the butter and 1/4 cup of the butterscotch chips until the mixture is smooth. Transfer it to the bowl of a stand mixer.
• Beat the brown sugar into the butter mixture, then the egg. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.
• Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting. Find this recipes and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow).

BUTTERSCOTCH SAUCE

Steps:

• Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
• Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
• To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

PEANUT BUTTER BALLS

Steps:

• Stir together powdered sugar, peanut butter and butter until well mixed.
• Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
• Let balls stand for 20 minutes until dry.
• Melt the dipping chocolate or confectioners' coating.
• Drop balls one at a time in melted chocolate.
• Using a fork, remove from the chocolate, letting excess chocolate drip off.
• Place back on the waxed paper.
• Let stand until dry.
• Store tightly covered in a cool dry place.

BUTTERSCOTCH-POTATO CHIP BALLS

Steps:

• Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
• Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
• In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.
• Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
• Repeat with the remaining cookie dough.
• Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.

AUTHENTIC BUTTERSCOTCH CANDY

Steps:

• Cut a strip of non-stick foil to the same width as the bottom of an 8" or 9" baking dish. Line the pan, making sure the edges of the foil extend up and over opposite sides of the pan. Don't worry about the unlined sides.
• Spray the whole shebang very well with pan spray, especially the unlined sides. Set aside on a heat-proof surface.
• In a medium saucepan, melt the butter over medium-low heat.
• Stir in the sugar, molasses and salt.
• When the mixture is good and liquidy, increase the heat to medium to medium-high, and bring to a boil, stirring occasionally.
• Cook the candy to 250F and then pour into your prepared pan.
• Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.
• Remove to a cutting board sprayed with pan spray, and cut into whatever shapes you want. This will make about 64-81 pieces of butterscotch, depending on how you cut them. Or it might only make four pieces, but I wouldn't advise that.
• Store, covered, in the fridge.

DOUBLE BUTTERSCOTCH RICE KRISPIES BALLS

Steps:

• In a bowl, stir together the cereal, butterscotch chips, and butterscotch candy.
• In a large saucepan, melt the butter over low heat.
• Add the marshmallows and cook, stirring constantly, until melted and smooth.
• Remove from heat and add the cereal mixture; stir until well coated.
• With lightly buttered hands, roll the mixture into 1" balls; place on waxed paper to set.
• When completely cool, store airtight.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.
• In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
• Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.
• Beat in the butterscotch chips and the toffee pieces, just until combined
• Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.
• Use a cookie scoop to form balls from the dough and space 2 inches apart on a greased cookie sheet.
• Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.
• Transfer cookies to a cooling rack and let them cool.

BUTTERSCOTCH BUTTER BALLS

Steps:

• In a large bowl dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups of Hot Roll Mix. Stir well. Add additional Hot Roll Mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down dough. Divide dough in to 48 balls of equal size. Place balls on a cookie sheet. Cover with plastic wrap and freeze. When frozen, transfer to plastic bags for storage in freezer. Use within 1 to 2 months. About 8 hours before serving, or the night before, place 24 frozen balls in each of 2 unbuttered bunt pans. Sprinkle half of the butterscotch pudding on each pan of frozen rolls. Combine melted butter or margarine and brown sugar in a small bowl Pour half the mixture over each pan of rolls. Sprinkle half of pecans and half of cinnamon over each pan. Cover both pans with towels and let rise about 8 hours over night. Preheat oven to 350 F (175 c) Bake about 30 minutes, until golden brown. Makes 2 butterscotch rings.

BUTTERSCOTCH BALLS

Steps:

• 1. Combine first 6 ingredients; add margarine.
• 2. Shape into balls.
• 3. Melt butterscotch chips and paraffin.
• 4. Dip balls into butterscotch mixture; drop onto waxed paper. Mrs. Talmadge Duncan, Sec, O'Neal Church of God LWWB Greer, South Caroline