Sunday, June 30, 2013

Butterscotch Candy Recipe from Le Cellier (Epcot: Canada Pavilion)

Butterscotch Candy Recipe from Le Cellier
*makes 40 pieces


16 ounces butterscotch chips
16 ounces white chocolate chips
1 cup heavy cream

In a saucepan, heat cream to boiling. Remove from heat.

Place butterscotch and chocolate chips in a microwave-safe bowl. Heat on medium heat for 1 minute. Stir. Continue to heat in 30 second increments until completely melted, stirring occasionally. 

Pour hot cream into melted chocolate and stir until well blended. Mixture will be thick.

Line a 9x9 dish with plastic wrap. Spoon butterscotch mixture into pan and spread evenly. Cover top with another sheet of plastic wrap and place in fridge until set.

When completely cool, cut into cubes with a sharp knife. Enjoy!!

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