Toothpicks, silicone chocolate moulds or a tin lined with baking paper, a deep bowl, a large piece of polystyrene or small cardboard box
Have your silicone chocolate moulds at the ready, sitting on a baking tray (or a baking tray 8x8 lined with baking paper).
In a small heavy based saucepan over low-medium heat, melt the butter and sugar together until smooth. Allow it to come to a simmer and gently bubble for around 3 minutes until foamy, stirring every now and then.
Carefully add the cream and immediately whisk it in. Let the mixture come to a rolling boil, stirring now and then, for around 10 minutes until thickened. You should be able to see the clean bottom of pan when dragging the spoon through.
Add the vanilla, peppermint and salt and whisk well.
Being careful not to get any on you, use a metal cookie scoop to fill the moulds (see note) with butterscotch sauce.
Place in the freezer for 2 hours until frozen.
Place the chopped chocolate (and optional shortening or cocoa butter) in a microwave safe bowl. Melt on high in 30 second intervals, stirring well between each, until it is totally melted and smooth. Stirring the chocolate well between each microwave burst will help it to melt and not burn by having to heat it too much.
Line your foam or cardboard box with baking paper (to catch the drips, so you can reuse it later) Push the butterscotch out of the moulds onto a tray lined with baking paper, then put a toothpick in the bottom of each. Holding the toothpick, dip the candy into the chocolate then lift it out and twirl it a little to get rid of the excess chocolate. Stick the candy into the foam or cardboard box by the toothpick to allow the chocolate to set.
Allow to set in the fridge for a couple of hours before serving.
If you don’t have silicone chocolate moulds, just pour the mixture into an 8x8 inch baking tray lined with baking paper and freeze. Then cut the butterscotch into squares once set.
Author: Marie Roffey
Course: Desserts, snacks, Sweets
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