August, 2013 Archive

Tuesday, August 27, 2013

on butterscotch versus caramel

easy butterscotch sauce

You wouldn’t believe how often I am asked this, as if I’m some sort of know-it-all. Okay, fine, I am, but mostly thanks to Shuna Lydon, who I consider a butterscotch expert, as well as a booster for making it at home, as there’s absolutely no comparison with any butterscotch flavored confection you’d buy at a store.

Butterscotch and caramel are both cooked sugars, but regular caramel is made with melted granulated sugar and butterscotch with brown sugar. Butter and cream are usually added to make a caramel or butterscotch sauce, the pourable format most people with a pulse enjoy over vanilla ice cream. Both benefit from a pinch or two of sea salt, but butterscotch tastes especially lost without it. Vanilla extract is another magical ingredient in the butterscotch realm, one that lifts its excellent flavor into the exceptional. But I think the biggest confusion comes from “scotch” part of butterscotch, as there’s actually no Scotch in it and it has nothing to do with Scotland. “Scotch” is thought to originate from “scotched” or scorched (“to cut”) which made it easier to break the candy into pieces later. That said, a spoonful of scotch whiskey doesn’t taste bad in butterscotch sauce at all, it just doesn’t need any to taste good.

See also: Ridiculously Easy Butterscotch Sauce + A Deep, Dark Salted Caramel Sauce


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