What is the difference between caramel and butterscotch?

Answer 1

Caramel

Caramel is a food which has a colour from orange to dark brown and a sweet toasted flavour, derived from the caramelization of sugar. Caramel is used to flavour candy, as well as soft drinks such as Coca-Cola. It is also commonly used as a food colouring (with the E number E150).

Caramel can be made from sugar by heating it slowly to around 170°C/340°F. (The particular temperature depends on the sugar. See caramelization). As the sugar melts and approaches this temperature, the molecules break down into other volatile compounds that give it the characteristic caramel colour and flavours. There are also many other ways of making caramel.

Various candies, confections, and desserts are made with caramel: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crème caramel or crème brûlée).The word caramel also describes a soft, chewy, caramel-flavored candy made by boiling milk, sugar, butter, oil, syrup, vanilla essence, water, and glucose gum together. Milk is a vital ingredient in caramel candies, giving them a creamy, collapsible texture. The colour and flavour of caramel candy are due not to caramelization, but to the Stecker degradation or the Maillard reaction, which occurs between an amino acid and a reducing sugar.

Butterscotch

Butterscotch is a type of confectionery made by boiling sugar syrup, butter, cream, and vanilla. In many ways the ingredients for butterscotch are similar to toffee; the major difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee.

Butterscotch can be bought in the form of individually wrapped, translucent hard candies. It is often used as a flavouring for items such as dessert sauce, pudding, and biscuits. To that end, it can be bought in "butterscotch chips", similar to chocolate chips.

Food historians have several theories regarding the name of this candy and its connection to Scotland; none of them conclusive. Some have documented that "buttery toffee" is often called butterscotch—Scotch being an old adjective for Scotland—which suggests it was invented in the country. However, the word was first recorded in Doncaster, a Yorkshire town of England, where Samuel Parkinson began making the candy in 1817. Parkinson's Butterscotch had royal approval and was one of Doncaster's attractions until it ceased production in 1977. The "Butterbeer" drinks in the Harry Potter series are thought to taste like butterscotch but "less sickly" as J. K. Rowling put it across.

Answer 2

Caramel is a food which has a colour from orange to dark brown and a sweet toasted flavour, derived from the caramelization of sugar. Caramel is used to flavour candy, as well as soft drinks such as Coca-Cola. It is also commonly used as a food colouring (with the E number E150).

Caramel can be made from sugar by heating it slowly to around 170°C/340°F. (The particular temperature depends on the sugar. See caramelization). As the sugar melts and approaches this temperature, the molecules break down into other volatile compounds that give it the characteristic caramel colour and flavours. There are also many other ways of making caramel. Various candies, confections, and desserts are made with caramel: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crème caramel or crème brûlée). The word caramel also describes a soft, chewy, caramel-flavored candy made by boiling milk, sugar, butter, oil, syrup, vanilla essence, water, and glucose gum together. Milk is a vital ingredient in caramel candies, giving them a creamy, collapsible texture. The colour and flavour of caramel candy are due not to caramelization, but to the Stecker degradation or the Maillard reaction, which occurs between an amino acid and a reducing sugar.

Butterscotch is a type of confectionery made by boiling sugar syrup, butter, cream, and vanilla. In many ways the ingredients for butterscotch are similar to toffee; the major difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee. Butterscotch can be bought in the form of individually wrapped, translucent hard candies. It is often used as a flavouring for items such as dessert sauce, pudding, and biscuits. To that end, it can be bought in "butterscotch chips", similar to chocolate chips.

Answer 3

Butterscotch flavor is from brown sugar ,while caramel is from burnt sugar.

Answer 4

butterscotch is basically made from a mixture of butter and brown sugar - caramel involves milk and thickening ingredients.

Answer 5

The taste...caramel will harden and butterscotch will only get thick...but what's better on ice cream?

Answer 6

there is no white sugar nor corn syrup in butterscotch it is also made with dark brown sugar instead of regular brown sugar hence a stronger more buttery taste

Answer 7

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