BUTTERSCOTCH SQUARES from SIX MERRY LITTLE MURDERS!

INGREDIENTS

•  2 cups light brown sugar 
•  3/4 cup heavy whipping cream
•  6 tablespoons butter
•  1/2 teaspoon vanilla
•  1/4 teaspoon salt
•  1 cup powdered sugar
•  16 ounces melting chocolate for dipping (dark or milk, your choice) 

INSTRUCTIONS

Line a 9×9” pan with foil and spray with cooking spray.  Add brown sugar, cream, and butter to a saucepan over medium-high heat and stir until melted. Bring to a rolling boil, then reduce heat to low and put a candy thermometer into the pot.

Stir occasionally and simmer until the mixture reaches 236º (about 7-8 minutes), then turn off heat and stir in vanilla and salt. Whisk in powdered sugar and pour into prepared pan. Allow to set at room temperature (this should take a few hours).

When candy is set and ready to cut, turn out from the pan onto a cutting board. Using a large kitchen knife, cut the square into quarters, then use use small cuts to divide them into small squares.  (Be sure to use small, swift cuts. The candy is fragile and prone to flaking and breaking, so quick cuts will help it stay together.)

Melt chocolate according to package directions and, using your fingers or a toothpick, dip each candy square, tapping off excess. Put finished candy on a wax-paper-lined cookie sheet and chill to set.

For more candy recipes (including Texas pralines and turtles), pick up Six Merry Little Murders for just 99 cents!