What is the difference between butterscotch and toffee

I must admit it is fantastically amazing. To the point that it never made it our of my home. My husband and I gobbled it up. So of course I made another batch and mother ate a full dish and still wanted more and believe me both her husband and I were amazed as mother has not eaten a full dish of anything in over a year.

I will never be able to thank you enough I wish you well peace and joy.. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Paid Partnership: If you sign up for a fun Craftsy cooking or craft class, I earn a small commission.

Your price is unaffected. Facebook Twitter 4 Pinterest Yummly Email. The ingredients you need to make butterscotch. The vanilla is optional, but you absolutely need the brown sugar, butter, and salt. Click to tweet. Email Jenni. What Others Are Saying JK — you are priceless! You have brought me to tears. Food is so powerful. Peace and joy to you as well.

Join the Conversation Cancel reply Your email address will not be published. Combining it with nuts, various fruits, and other add-ins like chocolate can yield a variety of tasty options. Like other two items here, butterscotch is the product of caramelization. In this case, one starts with a mixture of butter and brown sugar, though certain preparations call for corn syrup as well.

Like caramel, butterscotch is frequently presented as a sauce to flavor ice cream and other treats, though it also exists as a sort of hard ish candy disc popular among octogenarians and time travelers from Victorian England. Simply Recipes recommends the temperature be just around degrees Fahrenheit.

Tip: Use a candy thermometer to make sure! For toffee , the temperature of the candy mixture should reach degrees Fahrenheit, says Food. It should then cool until it becomes brittle — usually to the point of cracking or shattering.

When it comes to texture, this is largely a major difference between the two. Do the two have a truly different mouthfeel? I'm wondering if the toffee is technically butterscotch because its in a liquid stage. Doug, google "stick date pudding". It's the more delicious dish on which sticky toffee pudding was originally based and is in no way lacking in toffee, nor bad for people who don't like eating dates.

You'll thank me. While US recipes are fond of adding these things to caramel, they are not an essential part of the definition. Mien Keep in mind, everyones palet and taste buds differ from one to another.

If you have a mind to, look at the three different recipes Perhaps you've never had pure butterscotch. As a connoisseur of butterscotch and less so of caramel and toffee , I can assure you there is a big taste difference. I think most great bakers would agree. Hudson - I agree, there is definately a significant taste difference. I like butterscotch and caramel very much, so much that I even prefer either of them over chocolate, most of the time I do like chocolate too, but not as much as butterscotch or caramel.

We are actually talking here a distinction of semantics rather than taste.