I suppose it depends on what you consider "yech". What are you considering "yech"? For example,
Toll House chips: SUGAR, PALM KERNEL OIL, MILK, NONFAT MILK, 2% OR LESS OF HYDROGENATED PALM OIL, SOY LECITHIN, BUTTER, CARAMEL COLOR, NATURAL FLAVOR, ARTIFICIAL FLAVOR, SUNFLOWER LECITHIN, PAPRIKA OLEORESIN (FOR COLOR), ACETIC ACID.
Guitard chips: Cane sugar, palm kernel and palm oils, whey, nonfat milk, added color, sunflower lecithin, vanilla and natural flavor. No synthetic colors or flavors. No hydrogenated oils.
Another supplier who doesn't actually make their products: Sugar, palm kernel oil, powdered whey protein concentrate, soy lecithin, sorbitan tristearate, artificial colors (yellow #5 & 6 lake, Blue 1 lake), artificial butterscotch flavor, and vanilla.
Both those recipes would have benefited by listing the syrup's temperature when it's done--just like in candy-making.
So, this is the bot's take:
For homemade butterscotch chips that need to harden into chip-like pieces (not just sauce or syrup), the mixture should generally be heated to the soft crack or firm ball stage, commonly reached between 250–270°F (121–132°C). Some recipes specifically advise heating the sugar mixture to 250°F (121°C) before pouring and cooling, which gives a solid but not rock-hard texture suitable for chip form. If you want them extra firm—closer to a hard candy chip—some sources recommend going up to 270°F (132°C).
I completely agree. Not giving weights and temperatures is a common flaw in candy recipes. At a minimum, I expect the sugar temp namem to ge given so the old fashioned tests can be made. Otherwise, there are too many variables that can result in bad results. The picure, though, shows a candy at hard crack and the comment on the recipe not hardening is from a random commenter. I think the freezer is an expedient that I'd dispose of as well as cooking to the temps you mention. One of the risks of rsuhing the cooling is condensation on the candy. Either could be viable recipes for making homemade butterscotch chips if approached carefully.
https://www.heavenlyhomemakers.com/homemade-butterscotch-baking-chips
I suppose it depends on what you consider "yech". What are you considering "yech"? For example,
Toll House chips: SUGAR, PALM KERNEL OIL, MILK, NONFAT MILK, 2% OR LESS OF HYDROGENATED PALM OIL, SOY LECITHIN, BUTTER, CARAMEL COLOR, NATURAL FLAVOR, ARTIFICIAL FLAVOR, SUNFLOWER LECITHIN, PAPRIKA OLEORESIN (FOR COLOR), ACETIC ACID.
Guitard chips: Cane sugar, palm kernel and palm oils, whey, nonfat milk, added color, sunflower lecithin, vanilla and natural flavor. No synthetic colors or flavors. No hydrogenated oils.
Another supplier who doesn't actually make their products: Sugar, palm kernel oil, powdered whey protein concentrate, soy lecithin, sorbitan tristearate, artificial colors (yellow #5 & 6 lake, Blue 1 lake), artificial butterscotch flavor, and vanilla.
https://www.halfscratched.com/homemade-butterscotch-chips/#mv-creation-626-jtr
the link you point to has 4 ingredients . most of the other recipes I've stumbled on have 4 - 6.
should pretty much be brown butter, cream, extract, and sugar(s).
no palm oil, artificial this, lecithin, coloring.
Says it never hardens. I’d try it but only if you will be happy using it as a sauce instead if it doesn’t harden up.
I'll give the freezer time.
Both those recipes would have benefited by listing the syrup's temperature when it's done--just like in candy-making.
So, this is the bot's take:
For homemade butterscotch chips that need to harden into chip-like pieces (not just sauce or syrup), the mixture should generally be heated to the soft crack or firm ball stage, commonly reached between 250–270°F (121–132°C). Some recipes specifically advise heating the sugar mixture to 250°F (121°C) before pouring and cooling, which gives a solid but not rock-hard texture suitable for chip form. If you want them extra firm—closer to a hard candy chip—some sources recommend going up to 270°F (132°C).
I completely agree. Not giving weights and temperatures is a common flaw in candy recipes. At a minimum, I expect the sugar temp namem to ge given so the old fashioned tests can be made. Otherwise, there are too many variables that can result in bad results. The picure, though, shows a candy at hard crack and the comment on the recipe not hardening is from a random commenter. I think the freezer is an expedient that I'd dispose of as well as cooking to the temps you mention. One of the risks of rsuhing the cooling is condensation on the candy. Either could be viable recipes for making homemade butterscotch chips if approached carefully.
yes, more info would have been helpful for both.
Finally, a use for the bot
https://handletheheat.com/homemade-toffee-bits/
I just ran across this. Might be worth reading/considering. Candy temps provided... that's a plus. :)