What is the Difference Between Caramel and Butterscotch?

The main difference between caramel and butterscotch is the type of sugar used and the cooking temperature. Here are the key differences:

• Caramel: Caramel is made with white granulated sugar and is cooked to 340 degrees Fahrenheit. It is created by heating sugar, which causes it to melt and become brown. The addition of water can help distribute heat evenly and prevent burning. Caramel can be made into different consistencies, such as wet caramel (made with water) and dry caramel (made without water).
• Butterscotch: Butterscotch is made with brown sugar and is cooked to 289 degrees Fahrenheit. It is created by heating brown sugar and butter together, which causes the sugar molecules to break down and caramelize into a richer, deeper flavor. The addition of molasses in the sugar contributes to this difference in flavor. Cream is typically added to butterscotch to create a sauce or candy.

Both caramel and butterscotch can be enhanced with additional ingredients, such as vanilla, salt, and cream, to alter their texture and taste. While they may look and taste similar, the choice of sugar and cooking temperature results in distinct differences between the two.

Comparative Table: Caramel vs Butterscotch

Here is a table highlighting the differences between caramel and butterscotch:

Both caramel and butterscotch are cooked sugars, but they differ in the type of sugar used and the cooking process. Caramel is made with white granulated sugar and is caramelized at a higher temperature, while butterscotch is made with raw dark brown sugar and cooked with butter and cream. The flavors of the two sweets are distinct, with caramel having a lighter, sweeter taste and butterscotch having a richer, deeper flavor.