What Is Butterscotch?
Butterscotch is another form of cooked sugar candy! Instead of using white granulated sugar, however, you use brown sugar to make butterscotch. This gives it a different flavor.
You start bymelting butter together with brown sugar. When the mixture is no longer grainy, you add cream and boil it all until it’s a golden color.
Like caramel, butterscotch can also be hard, chewy, or liquid. More often than not, it’s somewhat soft.
Toffee is always going to be hard, unlike butterscotch and caramel.
Sugar Stages Temperature Comparison
When you cook sugar to make any type of sugar candy, the sugar concentration determines the final result.
The longer and hotter you cook the mixture, the higher the sugar concentration (because everything else boils away). These are a few examples of different textures you may want from your sugar candy and the temperatures required to achieve them.
For a soft crack candy, like butterscotch, you’d want a temperature of 270 to 290 degrees. This will leave the percentage of sugar at around 95%. For ahard crack candy, like toffee,you’d aim for a temperature of300 to 310 degrees and a 99% sugar concentration.
For a brown caramel liquid, the temperature will be 338 degrees and the sugar concentration will be 100%.
There are some variations depending on your desired end result. Making sugar candy is a delicate and precise process.
Caramel vs Butterscotch vs Toffee: That’s What You Need to Know
When it comes to the differences between caramel vs butterscotch vs toffee, they may seem minor, but they change the end results in a big way. These three types of sugar candy all taste different despite their similar ingredients and cooking methods.
Do you love delicious toffee? At Cache Toffee, we make fantastic English toffee that’s perfect for snacking, gifts, and more. Visit our shop to buy some today.
