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.