Label
All
0
Clear all filters

Caramel and Butterscotch

What’s the Difference?

Appears in
Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
Sticky, Chewy, Messy, Gooey

By Jill O'Connor

Published 2007

  • About

You may think them interchangeable, but caramel and butter-scotch, although similar, have very distinctive flavors. Picture the two gals from that television classic Gilligan’s Island. Think of caramel as the movie star Ginger: smoky and seductive, sophisticated and a little high-maintenance, with just a hint of bittersweetness. Butterscotch is farm girl Mary Ann: easy, sunny and bright, buttery and very sweet, but with a salty edge and a down-to-earth tang.

Caramel is created by slowly heating granulated white sugar until it melts, thickens, and turns the roasted reddish brown color of an old penny. Cooked just to the tipping point of being burnt, caramel has a distinctive, smoky, slightly bitter sweetness that, for desserts and confections, is usually tempered and enriched by the addition of heavy cream.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title