Caramel vs Butterscotch
When you walk along the candy aisle in your favorite grocery store or supermarket, you’ll usually see piles of sweet treats like caramel and butterscotch. These delightful products may confuse some, most especially if they are not properly labeled. They may appear somewhat the same a,nd their tastes don’t go far from each other’s.
Foremost, butterscotch is a combination of vanilla and sugar (specifically unrefined sugar). To gently ease out the sweetness of this mix, extra lemon acids or vinegar are added to create a unique taste or flavor. Caramel is different because white sugar is used instead of brown. It also does not contain vanilla flavoring and other acidifying elements. In addition, the two sauces are also prepared differently. Butterscotch is simply brown sugar that is heated at 239-257 ˚F (115-125 ˚C) to caramelize it while caramel is cooked at a much hotter heat reaching as high as 338 ˚F (170 ˚C).
In making butterscotch, you have to prepare 1 cup brown sugar, 4 tbsp. of unsalted butter, 1 tbsp. vanilla extract, ¾ cup whipping cream, and at least 1 tsp. of salt. You have to melt the butter first and add all of the brown sugar before the butter has fully melted. You have to mix it well so that the two are combined well. Continue cooking the mixture using medium-level heat for 3-5 minutes. Occasionally, stir the mixture until such a time that the consistency becomes more fluid and less grainy. You can then slowly add the whipping cream while whisking for 10 minutes. Once done, simply turn off the heat and transfer the finished butterscotch into its storage container. You can gradually add the vanilla extract and salt later once it has been cooled to suit your taste. After the cooling process, you can use the butterscotch right away.
Caramel has fewer ingredients. It just takes one-half cup of whipping cream, 6 tbsp. butter, and another cup of white sugar to prepare. First, sugar is heated in the pan and whisked until melting has begun. When it already appears to be boiling, that’s the time when you can incorporate butter into the mix. After the latter has completely melted, take the pan off the heat and gradually put in the cream while continually whisking the mix until foamy and smooth. You just need about two minutes to cool it down before placing it into its storage jar. And there you have it! Your caramel can last for about two weeks if preserved well.
1.Butterscotch uses brown sugar all the time while caramel uses white sugar, although there are some rare variations that utilize brown sugar.
2.Butterscotch has an extra addition of acidic lemon and vanilla flavors to counter the sweetness of the sugar.
3.Butterscotch is heated much less than caramel.
4.Butterscotch has more ingredients than caramel.