Understand the Terms Toffee, Caramel and Butterscotch

Understand the Terms Toffee, Caramel and Butterscotch Three traditional sweets with similar recipes are toffee, caramel and butterscotch. Each has an enticing blend of sugar, butter and cream, from butterscotch sundaes to delicious English toffee.

Whether you own an ice cream store, bakery, café or catering business, it is important to know the difference between butterscotch, toffee and caramel. Continue reading to discover more about each type and how food flavour manufacturers prepare them.

Different Types of Sugar Candy Read on to learn more about the differences between these famous sugar candies.

What Is Caramel?

Caramel is a candy made by gently heating white granulated sugar to a temperature of 340 degrees Fahrenheit. The sugar molecules gradually break down, resulting in a deep golden-brown colour and a rich flavour.

While sugar may be caramelised merely by heating it, other ingredients such as butter, milk and vanilla are commonly added later to create a thicker, creamier caramel used in sauces, drizzles, candies and traditional caramel apples.

When it comes to caramel flavours, there are usually two types: wet caramel and dry caramel. Wet caramel is caramel that has been prepared by adding water to sugar while it is being heated. Adding water to the mixture can help disperse heat evenly and prevent burning and crystallisation. Sugar caramelised without the addition of water is known as dry caramel.

What Is Butterscotch?

Butterscotch is a soft-crack candy made by gently melting butter and brown sugar. Brown sugar molecules break down in the same way as caramel molecules do. Because of molasses in the sugar, it caramelises into a richer, deeper flavour than traditional caramel.

Once caramelisation has happened, other ingredients like vanilla, salt and cream can be added to make a sauce, topping or candy.

Butterscotch Vs. Caramel Caramel is made using white granulated sugar, whereas butterscotch is made with brown sugar.

Butterscotch is cooked to a lower temperature of 289 degrees Fahrenheit than caramel, which is cooked to a temperature of 340 degrees Fahrenheit. Depending on their intended use or the method

used to manufacture them, both are often enhanced with extra ingredients to change the texture, flavour or consistency.

What Is Toffee?

Butterscotch that has been cooked for a longer period is known as toffee. Toffee starts with a butter and brown sugar foundation that is gradually cooked until it reaches the hard-crack sugar stage, between 295- and 309-degrees Fahrenheit.

Toffee Vs. Butterscotch While butterscotch is made by cooking butter and brown sugar to a soft-crack stage, toffee is made by cooking the same butter and brown sugar combination to a hard-crack stage. Butterscotch is soft and flexible, whereas toffee is brittle and easily broken.

Caramel, Butterscotch and Toffee Making Tips While the flavours and textures of the three are different, the cooking procedures are similar. Keep the following ideas in mind when making decadent-tasting sugars:       

When it comes to sugar, never take your eyes off it while cooking. Sugar burns in a matter of seconds if left alone.

While the sugar is simmering, avoid touching or tasting it, since it will be quite hot and sticky.

Because the sugar can make huge bubbles when it transforms into a liquid or more ingredients are added, cook your combination in a larger pot than you think is necessary.

To best manage the high heat, use a stainless-steel pot. The heated sugars may harm some non-stick coatings.

When creating caramel, wait until the caramelisation process is complete before adding components like cream and butter.

Prevent crystallisation by squeezing a tiny bit of lemon juice into your sugar while heating.

If you come into contact with the hot sugar by mistake, have cool water available.

While some people mistakenly believe that caramel, butterscotch and toffee have the same flavour, texture and consistency, any candy aficionado understands that each delightful treat has its unique taste and consistency. Now that you know the difference, you can confidently create and serve the greatest sugar candy to top your clients' hot fudge sundaes, delicious cheesecakes or traditional cupcakes.