What is the difference between butterscotch and caramel?

The difference between Butterscotch and the caramel basically come to the type of sugar used in the production of each of them. Butterscotch is usually produced by melting butter in a hot pan and adding brown sugar, cooking until it reaches the correct temperature. The caramel is produced in almost the same way, except for the white sugar used and sometimes melted first before the butter is added and then cooked. Butterscotch and caramel can be used to make the sauce by adding cream and everyone can be used to make candies. The preparation of Butterscotch starts with butter and brown sugar. Different recipes may require different amounts of each, although the same amount of butter and brown sugar can be used efficiently. This then warms up in a pan until it becomes melted and becomes the right consistency, at which point it can be used to make hard candies.

While butterscotch and caramel use butter and sugar, caramel is more made of whiteHo sugar than brown. Brown sugar is basically white sugar, which is added to the molasses and then let it dry, so it has a different color and taste and has damp textures. Caramel recipes may require white sugar to melt separately at the bottom of the pelvis, and then add butter to it and leave to melt. This is then cooked until the golden brown colors get rid of and can be used to make soft candies.

In addition, butterscotch and caramel can be used to make sauce rather than for solid candies. This is usually done by preparing any type of treatment and adding to some strong cream, mixing and quick beating with a mixture. Adding cream prevents sauces from the chapter to confectionery and instead remain thick, but liquid. Because caramel uses sugar in general and butterscotch requires specifically brown sugar, some people consider Butterscotch to simply be a specific type of caramel.

vanilla extract or other flavored oils can be added to butterscotch and caramel to introduce themAnother taste. The differences in the sugars require each of them to be cooked to a different temperature. Therefore, the zinduned candies of these two treatment differ. Butterscotch can get into the soft crack phase, which is a term used in the production of candies, while the caramel is boiled only on the solid ball stage.