It is created by slowly heating sugar to between FF, at which point the sugar will take on a range of colour, starting from light golden all the way to deep amber. At this point, you have caramel. Often flavourings such as vanilla, salt or a citrus such as lemon or lime are added. For caramel sauce, water or cream is added to thin the caramel. Butterscotch Sugar is also the primary ingredient of butterscotch, however the term butterscotch commonly refers to the flavour combination of brown sugar and butter.
In this case, the sugar and butter are slowly melted together and gently brought to a boil. Because of the combination of ingredients, the mixture is not as temperature sensitive as a caramel. You can achieve the butterscotch flavour very easily simply by bringing the two ingredients to a boil and cooking until slightly thickened without a candy thermometer. In this case, the addition of corn syrup is commonly used to achieve the chewiness of the butterscotch.
Cream can be added to make a butterscotch sauce. Many people mix that up all the time then assume its correct, but true butterscotch is light golden color, mild flavor, but not nearly as deep flavored as caramel. White sugar, butter and cream makes butterscotch, brown sugar, either light or dark makes caramel.
The colors are different, the flavor is different, and while caramel is easy to obtain a good flavor. Butterscotch, if made correctly is much harder to replicate, more delicate in flavor and color, and is more butter-tasting than caramelized.
Ruby and Tamera you both are incorrect in your method of making butterscotch and caramel. The author of this site is correct. I love butterscotch and I love caramel. I have just had this argument with my husband to tried to tell me they are the same.
Thank you for helping me explain the difference to him and making me want Butterscotch now. You might also like:. Leave a Reply Cancel reply Your email address will not be published. All Comments I Made This! Thanks for the info. Yet another Anna.
Scrape the glue off the tin to avoid it being transferred to the saucepan! Ruby Doobie. As an Amazon Associate I earn from qualifying purchases. The amounts of lemon juice in some of the recipes I saw seemed to contain more lemon juice than I would deem strictly necessary to combat any graininess. Jenni I just found your site while looking for a good butterscotch pudding recipe. Yours sounds amazing. Other then butterscotch candy I have never liked the taste and definitely not the pudding.
But I am a private nurse who loves her client. Her husband and I talk alot about how much she loved to cook together and all the wonderful things they made but now it just seems to hard to have the time for special treats.
I found out this week that mothet loves butterscotch pudding so I decided to try your recipe minus the hot sauce. I must admit it is fantastically amazing. To the point that it never made it our of my home. My husband and I gobbled it up. So of course I made another batch and mother ate a full dish and still wanted more and believe me both her husband and I were amazed as mother has not eaten a full dish of anything in over a year.
I will never be able to thank you enough I wish you well peace and joy.. Your email address will not be published. This site uses Akismet to reduce spam.
Learn how your comment data is processed. Paid Partnership: If you sign up for a fun Craftsy cooking or craft class, I earn a small commission. Your price is unaffected. Facebook Twitter 4 Pinterest Yummly Email. The ingredients you need to make butterscotch. The vanilla is optional, but you absolutely need the brown sugar, butter, and salt.
Click to tweet. Email Jenni. What Others Are Saying JK — you are priceless! You have brought me to tears. Food is so powerful. Peace and joy to you as well. Join the Conversation Cancel reply Your email address will not be published.
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