Homemade Butterscotch Chips

By EricS52

I have always had an obsession with butterscotch flavor… not necessarily butterscotch candies, just butterscotch flavor. It’s like caramel but with more depth. It’s like brown sugar but with more sophistication. So it seems like a given that I would love butterscotch chips, right?
False.
homemade butterscotch chips

Factory-made butterscotch chips are probably one of the worst things in the grocery store baking aisle. They are packed with sugar, hydrogenated oils (trans fat!) and hormone-injected milk. Yuummm. NOT.

So I made my own butterscotch chips — low in sugar, PHO-free and sans artificial food colorings!

homemade butterscotch chips

This first version is for no-bake treats only (they will melt in high-heat applications… trust me, I tried) like an addition to krispy treats, protein bars and dessert oatmeal!

Ingredients

• Homemade Butterscotch Chips [the no-bake version]
• Yield: ~1 cup
• Ingredients
• 42 42g 42g (3 tbs) Coconut Oil
• 20 20g 20g (1 tbs) Molasses
• 1 1 1 tsp Butter Extract
• 83 83g 83g (11 tbs) Powdered Erythritol, sifted
• 2 2 2 tsp Arrowroot Starch (other starches may work)
• Instructions
• Line a cookie sheet with two sheets of wax paper.
• 20-second a medium-sized microwave-safe bowl, microwave the coconut oil at 20-second intervals, stirring between each one, until melted.
• Stir in the molasses and butter extract.
• to 1-2 small bowl, stir together the erythritol and arrowroot and add to the wet ingredients 1-2 tbs at a time.
• 2+ the chips for 2+ hours, or until firm. Place into a sealable jar and keep refrigerated until needed for snacking... I mean baking.
• Notes
• This recipe is: low sugar, gluten free, vegan!

Details

Adapted from dessertswithbenefits.com

Preparation

Step 1

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!

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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!