Blissweet, you must have heard of Caramel and Butterscotch. These two foods are often found as classic dessert ingredients. However, these two ingredients are often identified as the same. In fact, the two do not have a significant difference. What is the difference between Caramel and Butterscotch?

A common question regarding the difference between caramel sauce and butterscotch sauce is the ingredient of the cooked sugar. However, as explained in an article, the common difference between the two is in the ingredients used. Caramel is made with granulated sugar, while butterscotch is based on brown sugar.

Introduction to Caramel:
Caramel is sugar that is heated and melted until brown but not burnt. The basic ingredients for making caramel are water, granulated sugar, and corn syrup. Then, the ingredients are heated until they dissolve.

The type of sugar used as caramel also varies. As in Indonesia, it generally uses granulated sugar. While in the West, caramel uses caster sugar or castor sugar which has smaller grains, so the sugar melts easily into caramel. Less common types of sugar are brown sugar, palm suiker, and icing sugar.

In the process of diluting caramel, you can use water while to make the caramel soft, you can add cream or milk. The use of caramel in food can be used as a sauce, candy, or topping.

Get to know Butterscotch:
Butterscotch is basically a mixture of brown sugar and butter melted and cooked together. However, unlike caramel, butterscotch uses more butter. Butterscotch also usually has cream added to the mixture once the mixture is more liquid (looks less white) until it reaches the optimal temperature.

When making butterscotch, the ingredients used are brown sugar, butter and salt. In making butterscotch, you can also add vanilla, but this is optional.

Well, that's the difference between Caramel and Butterscotch in detail. Hope it helps!