What is the difference between carmel, caramel, toffee and butterscotch?

They all seem very similar.....

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  • Anonymous
    9 years ago
    Favorite Answer

    Caramel is a mixture produced when granulated sugar has been cooked has been cooked (caramelized) until it melts and becomes a thick, clear, liquid that can range in colour from golden to deep brown. A soft caramel is a candy made with a caramelized sugar, butter and milk.

    Carmel is the same thing.

    The difference between a soft caramel and a caramel is the type of sugar used.

    Toffee is made by cooking sugar, water (or cream) and butter to anywhere from 260A degrees to 310A degrees F on a candy thermometer, depending on where chewy or crunchy toffee is preferred.

    Taffy is also toffee.

    Butterscotch is made by boiling sugar syrup, butter, cream and vanilla. Similar to toffee but the major difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee.

    The flavour of butterscotch is a blend of butter and brown sugar.

    The cold water candy test. Drop the sugar mixture into cold water soft crack or soft ball stage and the hard crack or the hard ball stage.

    http://www.exploratorium.edu/cooking/candy/sugar-s...

    Sponge candy boiled sugar, syrup, vinegar to 190 degrees on a candy thermometer or until it becomes very brittle when you drop in in cold water. Remove from heat, it will foam up and add baking soda.

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  • 3 years ago

    Caramel Vs Butterscotch

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  • mckean
    Lv 4
    3 years ago

    Butterscotch Vs Caramel

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  • 9 years ago

    Caramel candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), butter, and vanilla flavoring. The sugar(s) are heated separately to reach 170 °C (340 °F), caramelizing them before the other ingredients are added

    Carmel is an incorrect spelling of the confection caramel

    Toffee Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C).

    Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.

    According to "Housewife's Corner" in an 1848 newspaper, the real recipe for "making Doncaster butterscotch is one pound of butter, one pound of sugar and a quarter of a pound of treacle, boiled together."

    Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee.

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  • Anonymous
    5 years ago

    RE:

    What is the difference between carmel, caramel, toffee and butterscotch?

    They all seem very similar.....

    Source(s): difference carmel caramel toffee butterscotch: https://trimurl.im/a75/what-is-the-difference-betw...
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  • Anonymous
    9 years ago

    Caramel is generally softer and has a higher fat and milk content than toffee. Butterscotch is a high boiled sugar product with some milk and fat added to it to make it brittle. Carmel is a mountain somewhere or other, don't see what it's got to do with the question.

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  • Anonymous
    9 years ago

    Tamara babe, i'm going with Graham G sounds about right to me. now do i expect 10 points for that? why hell yea.

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