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Caramel and Butterscotch
What’s the Difference?
Appears in
Published 2007
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.
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