Butterscotch Truffles
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These butterscotch truffles are my go to when I want something homemade that actually impresses people. The best part is that they come together in just 45 minutes from start to finish, so you can whip up a batch even on a busy weeknight. I love that heavy cream adds richness while providing beneficial fat that helps with nutrient absorption, making these indulgences feel a little less guilty. The recipe is straightforward enough that even if you're not confident in the kitchen, you'll nail it on the first try. They freeze beautifully too, so you can always have a stash ready for unexpected guests or those moments when you need a little treat.
Ella x
Ingredients
- 400butter
- 800 ggranulated sugar
- 200 gbrown sugar
- 120 mlheavy cream
- 1½ mlvanilla extract
- 6 gsalt
- 120 gall-purpose flour
- 400 gbutterscotch chips
- 200 gconfectioners' sugar
- 200 gunsalted chocolate
- 50 gbutterscotch syrup
- parchment paper
- freezer-safe container
Detail level
Instructions
- 1
Melt the butter, brown sugar, and butterscotch chips in a saucepan over low heat, stirring occasionally.
Tip: Use a candy thermometer to monitor the temperature.
- 2
Remove the saucepan from the heat and stir in the heavy cream until it has fully incorporated.
Tip: Be patient, as this step can take a few minutes.
- 3
Stir in the vanilla extract, salt, and flour until well combined.
Tip: Make sure to scrape down the sides of the saucepan thoroughly.
- 4
Allow the mixture to cool slightly, until it reaches 115°F (46°C).
Tip: This will help prevent the chocolate from seizing up.
- 5
Stir in the confectioners' sugar, butterscotch syrup, and melted chocolate until well combined.
Tip: Use a spatula to scrape down the sides of the bowl.
- 6
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until firm.
Tip: This will help the truffles hold their shape.
- 7
Use a melon baller or small spoon to scoop out small balls of the truffle mixture.
Tip: Make sure to handle the mixture gently to avoid compacting it.
- 8
Roll each ball between your hands to shape into smooth truffles.
Tip: Make sure to handle the truffles gently to avoid cracking.
- 9
Place the truffles on a piece of parchment paper and refrigerate for an additional 30 minutes to set.
Tip: This will help the truffles hold their shape.
- 10
Store the truffles in an airtight container in the refrigerator for up to 5 days.
Tip: Allow the truffles to come to room temperature before serving.
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