Many people mix up caramel and butterscotch. Both are good, but there's just something about butterscotch, originally a hard candy but now more commonly seen as a sauce, that can make you want to eat it by the spoonful. Many people often confuse the two, but they're actually two very distinct sweets. What is butterscotch? Read on to find out all about this sweet confection.
There's no clear origin to the confection's name. Although the logic behind the 'butter' part of the name is obvious, the 'scotch'part is more mysterious. Some say it comes from the word scorched, since the sugar is heated to an extremely high temperature. Another theory links 'scotch' to its Scottish origins. Whatever the origin, there's no mystery behind the deliciousness of this sweet!
How Butterscotch Is Made
The answer is quite simple: butterscotch is mainly made from butter and brown sugar, which is why it's so amazingly tasty. Heavy cream, vanilla, and salt can also be added. The brown sugar lends a more complex flavor due to the molasses it contains, as compared to granulated sugar, which is what caramel uses. If you'd like to make your own butterscotch, I suggest trying out this butterscotch recipe from Brown Eyed Baker.
Ways to Enjoy Butterscotch
Butterscotch takes on many forms, but one of the most popular ways to eat it is in hard candy. It's not hard to see why; popping a butterscotch candy into your mouth and enjoying the buttery, sweet flavor really does make it a classic.
Butterscotch pudding isvastly superior to vanilla and chocolate. It was always fun to find this in your lunch box as a kid. Butterscotch pudding is great on its own, but it can also be used in trifles other no-bake desserts. Dry pudding mix is good for cookies and cakes as well.
Warm butterscotch sauce is heavenly when used to top off ice cream and cheesecake, along with other desserts. Butterscotch chips can be melted down for some amazing fudge, or thrown into cookie dough.
Dry pudding mix makes a great cookie base, and butterscotch chips can seriously amp up a cookie, as seen in compost cookies and oatmeal scotchies. Try mixing some butterscotch chips into your standard chocolate chip cookie recipe—you can thank me later.
Now that you know all about butterscotch and how it's made, you can try whipping up a batch of it yourself! You can also enjoy all the other forms you can find it in. The possibilities are endless. No matter what you choose, you're bound to go head over heels for this sweet treat. If you weren't craving butterscotch before reading this, I'm sure you are now.
RELATED: Here are some dessert recommendations for Thanksgiving:
1 tub (16 oz) Betty Crocker™ Hershey's™ Frosting Cookies and Crème
1 tub (7 oz) marshmallow fluff
1 cup frozen whipped topping, thawed
1 tub (16 oz) Betty Crocker™ Hershey's™ Frosting Milk Chocolate
½ to 3/4 cup chocolate jimmie sprinkles
10oz light cocoa candy melts, melted
½ cup yellow sugar
½ cup orange sugar
½ cup red sugar
9 lollipop sticks
Black food coloring marker
Preheat oven to 375º F and line two 10 x 15-inch baking pans with non-stick tin foil or parchment paper.
In a large mixing bowl, beat eggs with an electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, milk, sour cream, and oil. Beat on low speed for 30 seconds, then on medium speed for 1 minute.
Spread half of the batter into each of the two pans.
Bake for 10-12 minutes. To tell if the cake is done, press a finger on top of the cake, and the cake should spring back.
While the cakes are baking, sprinkle cocoa powder over two clean kitchen towels. Remove cakes from oven and immediately flip one onto each kitchen towel. Peel away tin foil or parchment paper.
While cake is still hot, carefully roll up cake and towel from narrow end, and allow cakes to cool for 30 minutes.
Beat Betty Crocker™ Hershey's™ Cookies ‘n’ Cream Frosting with marshmallow cream. Add whipped topping, and unroll cakes and spread half of the filling over each cake.
Roll cakes up into logs.
Spread chocolate frosting over the outside of each cake roll. Sprinkle chocolate jimmies over cakes.
Dip 9 marshmallows in water, dab dry with paper towels, roll in yellow sugar. Repeat by dipping 9 marshmallows in orange sugar.
Cut one marshmallow in half, and another into thirds. Dip these pieces and 9 other marshmallows in red sugar. Skewer 1 red, 1 orange, and one yellow marshmallow onto 5 lollipop sticks.
Create two skewers with a 1/3 red marshmallow and a red, orange, and yellow marshmallow. Then create two skewers with 1/2 red marshmallow and a red, orange, and yellow marshmallow.
Set cake rolls on serving dishes. Arrange 9 marshmallow pops into a half circle around the top part of the cake rolls using the larger pops at the base of the half circle.
Pipe candy melts into two 4-inch circles and 4 wings onto parchment paper. Freeze for 5 minutes until set.
Pipe 4 feet and sprinkle while wet with orange sugar. Pipe 2 wattles and immediately sprinkle with red sugar.
Cut a marshmallow into two triangle beaks. Roll in water, dab in paper towels, and roll in orange sugar. Cut the final marshmallow in half, and draw pupils onto each marshmallow using a black food coloring marker.
Attach 2 eyes, 1 beak and 1 wattle to each chocolate head using any remaining candy melts or frosting. Then attach the head, two wings and two feet to each turkey.
Betty Crocker™ green, red, orange and yellow sugars
¾ cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
M&M's™ minis chocolate candies
Betty Crocker™ red or orange decorator icing (from 4.25-oz tube) or gel (from 0.68-oz tube)
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- to 3 1/2-inch round cookie cutter to make 18 rounds. Place 9 rounds 1 inch apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Meanwhile, to make “turkey feathers,” cut each of remaining rounds into 6 equal wedges. Place 9 wedges 1 inch apart on ungreased cookie sheet. Sprinkle remaining 45 wedges with colored sugars as desired. Place 1 inch apart on cookie sheet.
Bake wedges 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 15 minutes.
Spread frosting on round cookies. Place undecorated and decorated wedges on cookies as shown in photo. Add candy-coated candies for eyes; draw feet with icing as shown in photo.