With great pleasure I have taken notice of a new CoffeeHeaven in the Renoma shopping mall right across my apartment. Not that it was really necessary as I already have two CoffeeHeaven outlets within a few minutes walking distance, but nevertheless it's nice to have more places to choose from, isn't it?
They've - like in previous years - launched three seasonal lattes, this year's flavours being Gingerbread, Macadamia Nut and Butterscotch. Upon seeing "butterscotch" I once more wondered about the difference between caramel and butterscotch as I was always under the impression that butterscotch is just a different (or older) term for caramel which is primarily used in South Asia. How wrong I was.
After thorough research here are the facts:
Caramel is created by heating any of a variety of sugars removing water from it. During the caramelisation process sugar is heated up to 170°C/340°F and the typical caramel flavour is the one of slightly burned sugar.
After thorough research here are the facts:
Caramel is created by heating any of a variety of sugars removing water from it. During the caramelisation process sugar is heated up to 170°C/340°F and the typical caramel flavour is the one of slightly burned sugar.
Butterscotch in contrast is created heating up brown sugar to a temperature of 135°C/280°F plus adding (as the name suggests) butter (some recipes might include other ingredients like cream or vanilla).
In short, the basic difference between caramel and butterscotch is the type of sugar, the addition of butter as well as the temperature to which it is heated (for more information you might want to check out the different sugar stages).
Finding both delicious ...
Memonji
1 comment:
:)
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