Homemade Butterscotch Chips
 
Prep time
Cook time
Total time
 
Our favorite dairy-free mother-daughter duo is sharing their favorite recipe for homemade butterscotch chips. Please note that the Prep time does not include refrigeration.
Author:
Serves: about 3 cups butterscotch chips
Ingredients
Instructions
  1. Put the coconut oil, margarine, and brown sugar in a medium, stainless steel saucepan.
  2. Place the saucepan over medium-high heat, and whisk the ingredients to combine them as the oil and buttery spread melt.
  3. While continuing to whisk, bring the mixture almost to a full boil, just under 200 degrees on a candy thermometer. These two steps should take approximately 2 to 3 minutes total.
  4. Turn down the heat to a simmer, approximately 180 or 190 degrees on the candy thermometer, and continue to whisk just until the ingredients are combined and the sauce is a lighter brown color, approximately 1 to 2 minutes.
  5. Remove the saucepan from the heat, and whisk in the vanilla extract. If it becomes grainy or separates, you can add a few drops of water and continue whisking until smooth.
  6. Pour the melted butterscotch onto a parchment-paper lined 9x13-inch pan.
  7. Spread the butterscotch evenly in the pan.
  8. Refrigerate the butterscotch for 3 hours.
  9. The final chips are not as firm as store bought and can easily be broken apart by hand.
  10. Break the butterscotch into small chips, or, for more uniform shapes, cut into chips with a pizza cutter or butter knife.
  11. Store the chips in an airtight container in the refrigerator.
Notes
*You can substitute cacao butter for the coconut oil to make coconut-free chips. However, the result will be more caramel-like in flavor than butterscotch, and the chips are much softer in texture.

The type of dairy-free buttery spread you use makes a difference. We had trouble with separation when we used Earth Balance sticks.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-butterscotch-chips