Butterscotch Squares copycat recipe (2024)

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If you love those Butterscotch Squares from your favorite candy shop…this recipe is for you! It’s a copycat recipe – a soft brown sugar candy covered in chocolate. The perfect candy recipe!

Butterscotch Squares copycat recipe (1)

Table of Contents

  • Ingredients Needed
  • How to make Butterscotch Squares
  • Expert Tips
  • Butterscotch Squares Recipe Recipe

I’ve mentioned before about my See’s Candy addiction. Growing up, a pound lasted less than a day. The chocolate factory is in my hometown, so that whenever I smell the inside of See’s store, I think I’m home.

If I had to pick one kind of See’s Candy to eat for the rest of my life it would be the Butterscotch Square (or the maple truffles). There would be no deliberation, hesitation, or hemming and hawing.Butterscotch Squares: they’re my favorite!

The boxes of See’s we’d get when I was a kid came with one butterscotch square. And it was mine – always. Everyone knew to back away from the square. My mom got the divinity, my dad the bordeaux. Me? I got the butterscotch square.

Of course, in true Dorothy fashion (and since I didn’t know the name for the longest time), called them brown sugar squares. I’d polish it off and then tell everyone I knew how much I hated butterscotch. Yes, I’ve learned the error of my ways. Butterscotch and me, we’re BFFs. And now I’ve made a copy cat of my favorite candy. So you can make it at home.

Butterscotch Squares copycat recipe (2)

Ingredients Needed

The base of the recipe is a cooked mixture of unsalted butter, brown sugar and heavy whipping cream. When that trifecta boils together, you get a rich butterscotch candy.

Have you ever heard of penuche? This recipe is very similar to penuche candy/fudge. The difference is the amount of powdered sugar used at the end.

Butterscotch Squares copycat recipe (3)
Butterscotch Squares copycat recipe (4)
Butterscotch Squares copycat recipe (5)
Butterscotch Squares copycat recipe (6)
Butterscotch Squares copycat recipe (7)

How to make Butterscotch Squares

I did a lot of searching online for a copycat recipe and kept coming up with the same base recipe (some with just a few changes or additions) over and over. I finally traced it back to the oldest one I could find, but I’m not sure where that one came from.

I do recommend using a candy thermometer for this recipe. The recipe I used as a guideline just gave times, and the first time I made this it really did not turn out. The candy has to cook to 236°F for it to set up properly and it’s too hard to gauge that without a thermometer.

Once the candy is cooked you let it set in a 9-inch square pan lined with foil or parchment paper. Once it’s set you cut it into 64 squares and coat them with chocolate.

Butterscotch Squares copycat recipe (8)

Butterscotch Squares copycat recipe (9)

Tip From Dorothy

Expert Tips

  • Use a large kitchen knife to cut the candy.
  • Remove the candy from the pan using the foil. Cut it in quarters.
  • Cut each quarter into slices, then cut each slice into squares. Make small cuts to avoid breaking the candy.
  • I prefer using Ghiradelli candy melts – they taste the best. If you can’t find them, use Candiquik.
  • Store these in an airtight container for up to a week in the refrigerator or freeze for up to a month.

Butterscotch Squares copycat recipe (10)

Butterscotch Squares Recipe

4.36 from 114 votes

This is a copycat See's Candy recipe – a creamy butterscotch like filling to a truffle dipped in chocolate.

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Chill Time 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Yield 64 truffles

Serving Size 1 square

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  • 2 cups (400g) packed brown sugar
  • ¾ cup (177ml) heavy whipping cream
  • 6 tablespoons (84g) unsalted butter
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup (113g) powdered sugar
  • 16 ounces chocolate melts


  • Line a 9×9” pan with foil and spray with nonstick cooking spray.

  • Place brown sugar, cream, and butter in a saucepan over medium-high heat. Stir until melted. Bring to a rolling boil, then reduce heat to low and place a candy thermometer in the pot.

  • Stir occasionally and simmer until the mixture reaches 236º, about 7-8 minutes. Turn off heat and stir in vanilla and salt. Whisk in powdered sugar. Pour into prepared pan and allow to set at room temperature (a few hours, but this can be done the day ahead).

  • When ready to cut, remove from pan. Use a large kitchen knife and cut the square into quarters. From here, use small cuts to cut them into small squares (about 16 squares per quarter).

  • Melt chocolate according to package directions and dip each square, tapping off excess. Place on a wax paper lined cookie sheet and chill to set.

Recipe Video

Recipe Notes

  • Be sure to use small but swift cuts. The candy can be fragile and is prone to flaking and breaking, so a quick cut will make the candy stay together.
  • Read my post about dipping chocolate easily for tips.
  • Store in an airtight container for up to 1 week in the refrigerator.
  • You can freeze the candy, but know the chocolate might dull when defrosted.

Recipe Nutrition

Serving: 1square | Calories: 88kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 41IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 0.3mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

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Last Updated on December 5, 2023

Butterscotch Squares copycat recipe (2024)


Did butterscotch originally have scotch in it? ›

Butterscotch, on the other hand, is made with brown sugar instead. Butterscotch originally was just a hard candy. The suffix “scotch” is not related to alcohol, but to the method of cutting. Hard candy is difficult to break into clean pieces, so the candy is “scotched” (scored) to make it easy to cut later.

Why is it called butterscotch? ›

The term “butterscotch” is thought to originate from the confection's primary ingredients – butter and the process of “scotching,” which in this context means to cut or score. The “butter” part of the name straightforwardly refers to one of the key components of the sweet.

Does butterscotch contain alcohol? ›

Alas, it turns out that butterscotch, traditionally a mixture of brown sugar and butter, never did contain Scotch. While there is no definitive etymology of the word, theories range from scotch being a corruption of the word “scorch,” to the possibility that the candy came from Scotland (this one is dubious).

What is the main ingredient in butterscotch? ›

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.

What is the original butterscotch? ›

Butterscotch is claimed to have been first named in 1817 in Doncaster, England by Samuel Parkinson. He had begun making the candy earlier under the name of buttery brittle toffee. The company that produced the candy received the Royal Seal of Approval for their highly demanded export.

Is Carmel the same as butterscotch? ›

Similar to caramel, butterscotch is made by heating sugar. The main difference between the two is that butterscotch uses brown sugar instead of white. The ingredients are also combined in a slightly different order for butterscotch: your start out by melting butter with brown sugar.

What country invented butterscotch? ›

Butterscotch is traced back to Doncaster, a town in Yorkshire, England, where the word was first recorded. It is often credited to Samuel Parkinson, a confectioner who began making it as a hard candy in 1817. Tins of the treat even had the royal seal of approval!

Did butterscotch candies used to be made with actual scotch? ›

One misnomer is certain, however: that butterscotch contains any trace amounts of scotch or alcohol. Nearly all past and current recipes do not contain any Scotch whisky (unless the recipe is enhanced by adventurous cooks for their personal preference!).

Which bourbon tastes like butterscotch? ›

28 Mile ELF Butterscotch Bourbon Whiskey.

What liquor is butterscotch? ›

Most butterscotch schnapps varieties are relatively low-proof, offering a score of 30 to 42, or 15-21% alcohol. They're sweet thanks the the oodles of sugar each sip packs, and an average shot has about 70 calories. These are meant to be savored, sipped and enjoyed in moderation.

How was butterscotch invented? ›

While there is some contention about the origins (per Britannica), it's typically thought that an English confectioner named Samuel Parkinson created the first butterscotch candies, which were produced in 1817 in the town of Doncaster in Northern England, recalls Spoon University.

Did butterscotch candies used to be made with scotch? ›

No. The "scotch" part of butterscotch refers to the candy being poured out onto a flat surface, then scored (scotched) in a crisscross pattern to make little rectangular or triangular pieces. It's mainly made of brown sugar, butter and/or cream, vanilla, and sometimes a small bit of salt.

What's the difference between butterscotch and scotch? ›

Both also contain butter and cream. Otherwise, they are made the same way with the same ingredients. Contrary to popular opinion, butterscotch does not necessarily contain scotch, though it often has vanilla extract, salt, and other flavors added, as does caramel.

Does butterscotch pudding contain scotch whiskey? ›

This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor.

What alcohol is in butterscotch? ›

It's also rather easy to make your own butterscotch schnapps using a brandy or vodka base. This can be done by using butter, brown sugar, and light corn syrup to make a caramel sauce, letting that cool, then adding it to a bottle of liquor.


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