Caramel vs Butterscotch
Caramel and butterscotch are two distinct types of confectionery that differ in their preparation and taste. While both are popular, caramel is made from caramelized or slightly burnt sugar, and butterscotch mainly uses brown sugar and butter as its primary ingredients. In this article, we will explore the differences between caramel and butterscotch and their methods of preparation.
What is Caramel?
Caramel’s main ingredient is white granular sugar, although brown sugar can also be used. It is made by heating various sugars to create a dark brown confection. Caramel is often used for flavoring in the preparation of puddings and desserts and is sometimes used as a topping for ice creams. It is also commonly used as a filling in chocolates.
During the preparation of caramel, sugar is boiled to the light caramel stage or dark caramel stage, which is between 320 and 350 degrees Fahrenheit (about 170 degrees Celsius). As the sugar melts, the color and flavor of the caramel develop, and molecular breakdown occurs. Various caramel products include caramel apples, caramel nuts, and caramel custard.
What is Butterscotch?
Butterscotch primarily uses brown sugar and butter as its main ingredients, but it also contains corn syrup, vanilla, cream, and salt. Corn syrup contributes a chewy texture to butterscotch, while cream is added when making butterscotch sauce. The same ingredients are used in the preparation of toffees; however, there is a difference in the cooking process.
To make butterscotch, butter and brown sugar are boiled until they reach the soft-crack stage on a candy thermometer. To make toffee from the same mixture, the ingredients must be boiled until they reach the hard-crack stage. In the preparation of butterscotch, sugar is boiled between 270 and 288 degrees Fahrenheit, which is the soft-crack stage.
Key Takeaways
- The main ingredient in caramel is white granular sugar, while the main ingredients in butterscotch are brown sugar and butter.
- Butterscotch is made by boiling butter and brown sugar until the soft-crack stage, while caramel is made by boiling sugar until the light or dark caramel stages.
- Butterscotch is boiled between 270 and 288 degrees Fahrenheit, while caramel is boiled between 320 and 350 degrees Fahrenheit.
