What's the difference between a caramel sauce and a butterscotch sauce?!
Answers:
A true caramel sauce is a standard white sugar caramel slow cooked to darkish amber then has cream added and the caramel ball that is there from adding the cold cream slowly dissipates as the cream heats and reduces!. Reduce alot more if a fudge consistancy is required!. A butterscoth is best made melting butter with brown sugar, stirring till dissolved, adding cream and reducing a little!.Www@FoodAQ@Com
Caramel is produced when sugar has been cooked (caramelized) until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown (from 320° to 356°F on a candy thermometer)!.
The flavor of butterscotch is a blend of butter and brown sugar!. It is popular for cookies, ice-cream toppings, frostings and candies!. (Soft Crack Stage 270 to 288 degrees F)
Caramel and Butterscotch are made in similar ways to toffee, as is fudge!. The difference is in the degree of boiling temperature and the ways in which they are cooled!.
Caramel Sauce is a thin sweet sauce perfect spooned over desserts!. It is also good over ice cream!.Www@FoodAQ@Com
The flavor of butterscotch is a blend of butter and brown sugar!. It is popular for cookies, ice-cream toppings, frostings and candies!. (Soft Crack Stage 270 to 288 degrees F)
Caramel and Butterscotch are made in similar ways to toffee, as is fudge!. The difference is in the degree of boiling temperature and the ways in which they are cooled!.
Caramel Sauce is a thin sweet sauce perfect spooned over desserts!. It is also good over ice cream!.Www@FoodAQ@Com
Caramel Sauce
1 c Sugar; browned
1/4 lb Butter
1 pt Milk; heated
1 1/2 c Sugar
2 tb Flour; heaping
1 ts Vanilla
Chopped pecans or almonds;
!.!. optional
Stir sugar constantly over low heat in cast iron
skillet until it turns golden brown!. Stir in
butter; mix thoroughly!. Stir in hot milk and cook,
stirring, until the sugar is dissolved!. Add 1 1/2
cups sugar mixed with 2 heaping tablespoons flour
and enough milk to make a smooth mixture!. Add
vanilla; cook until thick!. Serve warm or cold with
nuts on top, if desired!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Butterscotch Sauce
1 c Light cream
1 c Brown sugar, packed
1 c Corn syrup, light or dark
1/3 c Butter or margarine
1 t Vanilla
1/8 t Salt
Measure all ingredients into saucepan!. Heat and stir over medium heat
until mixture boils!. Boil and stir for 2 minutes!. Cool!. Makes 2 cups!.Www@FoodAQ@Com
1 c Sugar; browned
1/4 lb Butter
1 pt Milk; heated
1 1/2 c Sugar
2 tb Flour; heaping
1 ts Vanilla
Chopped pecans or almonds;
!.!. optional
Stir sugar constantly over low heat in cast iron
skillet until it turns golden brown!. Stir in
butter; mix thoroughly!. Stir in hot milk and cook,
stirring, until the sugar is dissolved!. Add 1 1/2
cups sugar mixed with 2 heaping tablespoons flour
and enough milk to make a smooth mixture!. Add
vanilla; cook until thick!. Serve warm or cold with
nuts on top, if desired!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Butterscotch Sauce
1 c Light cream
1 c Brown sugar, packed
1 c Corn syrup, light or dark
1/3 c Butter or margarine
1 t Vanilla
1/8 t Salt
Measure all ingredients into saucepan!. Heat and stir over medium heat
until mixture boils!. Boil and stir for 2 minutes!. Cool!. Makes 2 cups!.Www@FoodAQ@Com
Caramel is sugar heated to carmelization!. If you then add cream and butter, it becomes butterscotch!.Www@FoodAQ@Com
about $1!.39Www@FoodAQ@Com
caramel'ss better ! ;)Www@FoodAQ@Com
they taste differentWww@FoodAQ@Com