Hello dvdempire-ga,
According to “What's Cooking America”:
http://whatscookingamerica.net/Q-A/ButterscotchVsCaramel.htm
“The flavor of butterscotch is a blend of butter and brown sugar.
Caramel is a mixture produced when granulated sugar has been cooked
(carmelized) until it melts and becomes a thick, clear liquid that can
range in color from golden to deep brown. A soft caramel is a candy
made with a caramelized sugar, butter, and milk.
Basically the difference is the type of sugar used.”
I found a similar description at baking911.com:
http://www.baking911.com/candy_caramels.htm
“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)”
More information can be found about making caramel at this link as
well.
They have a butterscotch recipe listed also at
http://www.baking911recipes.com/candy_butterscotch.htm
Regarding the histories of caramel and butterscotch, I found the
following references:
“On a quest for caramel
Oh, sweet intensity! The best recipes lead to France”
By Emily Green
Los Angeles Times
February 12, 2003
http://www.gomemphis.com/mca/food/article/0,1426,MCA_495_1737674,00.html
“Then there is caramel, the candy. Unsurprisingly, back in 1912, it
was a Frenchman, Louis-Camille Maillard, who offered a scientific
explanation for caramelization, a process known among chemists as
"Maillard browning." By that time, French confectioners had long
mastered the art of cooking a combination of sugar and syrup to a
molten sugar state, browning it, creating a myriad of toasty, edgy,
even some almost bitter flavors, but stopping just before it burns.
They lined tart pans with this sugary glaze, made spun sugar cages,
generally worked wonders. Some smart candy-maker thought to add sea
salt in order to, as Swanson put it, "broadcast" the flavors in our
mouths, an artful fillip behind caramel's lingering richness.”
Godiva.com
http://www.godiva.com/about/history.asp
“1671 - The Accidental Confectioner
The personal chef to the Duke of Plesslis-Praslin in France watches as
a panful of burnt sugar spills over a bowlful of almonds. One taste
and the Duke is decidedly pleased. He's so pleased, in fact, that he
lends his name to this new confection and so, the "praslin" or
"praliné" comes into being. But it took Belgian chocolatiers to
perfect this particular treat. Eventually, the word praliné becomes
synonymous with a particular type of Belgian confection featuring a
molded shell of chocolate that is filled with creams, caramels, light
ganache and, of course, praliné. Indeed, it later becomes the
signature filling for Godiva chocolates.”
Concord Monitor and New Hampshire Patriot
“Science of butter and sugar ensures butterscotch success”
By CHARLES PERRY
Los Angeles Times
Wednesday, December 19, 2001
http://www.cmonitor.com/stories/a&e/a&e1101/bscotch1219_2001.shtml
“Though the name "butterscotch" didn't appear until 1885, the product
was probably being made in the early 18th century, maybe even before
that. In Sugar-Plums and Sherbet: The Prehistory of Sweets (Prospect
Books, 1998), Laura Mason draws attention to a brand of hard
butterscotch called Everton toffee, which goes back to 1753. (The word
"butterscotch" has nothing to do with Scotland, by the way. "To
scotch" means to cut or score something; when butterscotch candy was
poured out to cool, it was "scotched" to make it easier to break into
pieces later.)”
Other References:
The Sugar Association, Inc.
Sugar In Candy Making
http://www.sugar.org/kitchen/candy.html
Exploratorium
Science of Candy Links
http://www.exploratorium.edu/cooking/candy/candy-links.html
The Butterscotch Lover's Cookbook by Diana Dalsass
http://www.butterscotchlovers.com/butterscotch.html
Godiva.com
http://www.godiva.com/about/chocolate_trivia.asp#sugar-cooking
“Sweet Screams
Caramel, `the consummate candy,' comes into its own each Halloween”
By Angie Toole, Daily News Staff Writer
Northwest Florida Daily News
http://www.nwfdailynews.com/archive/food/981028newsfud2.html
I hope you have found this information helpful. If you have any
questions, please request clarification prior to rating the answer.
Googlenut
Google Search Terms:
Caramel Butterscotch
://www.google.com/search?hl=en&ie=ISO-8859-1&q=Caramel+Butterscotch&btnG=Google+Search
Caramel Butterscotch difference
://www.google.com/search?q=Caramel+Butterscotch+difference&btnG=Google+Search&hl=en&lr=&ie=ISO-8859-1&safe=off
"caramel candy" history
://www.google.com/search?q=%22caramel+candy%22+history&btnG=Google+Search&hl=en&lr=&ie=ISO-8859-1&safe=off
Louis-Camille Maillard caramel
://www.google.com/search?hl=en&lr=&ie=ISO-8859-1&safe=off&q=Louis-Camille+Maillard+caramel&btnG=Google+Search
history butterscotch
://www.google.com/search?hl=en&lr=&ie=ISO-8859-1&safe=off&q=history+butterscotch&btnG=Google+Search
"first made" butterscotch OR caramel
://www.google.com/search?q=%22first+made%22+butterscotch+OR+caramel&btnG=Google+Search&hl=en&lr=&ie=ISO-8859-1&safe=off |
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