For a delicious spreadable treat make this caramel with apple and cinnamon spread. You have probably enjoyed eating caramel on things before, it is good on cookies and muffins and even biscuits and toast.
But, are you familiar with the differences of these sticky light brown sweets? According to Joann Pan from Taste of Home, “at their very core, caramel, butterscotch, and toffee are all made using butter and sugar. However, small tweaks can make every dessert amazingly unique on its own.”
Plain caramel is usually made using white granulated sugar. Sugar, corn syrup, and water are heated up until the sugar has completely dissolved. The mix is then left to boil for the syrup to turn golden brown. Vanilla syrup, cream, and butter are added before the sauce is heated once again.
Butterscotch, on the other hand, is also a cooked sugar just like caramel. What makes it different is that this is made using brown sugar, not white sugar. The recipe for traditional butterscotch requires melting of butter with sugar to get started.
After the mixture liquefies, cream will be added, with all the ingredients boiled again until optimal temperature is reached.
Finally, toffee is prepared using butter and sugar. Toffee is cooked longer compared to caramel for it to reach a brittle and hardened state. The candy is often topped with coconut, nuts, or chocolate and eaten right away.
Caramel, butterscotch, and toffee are all very versatile and could be added into any other desserts you have in mind. Caramel, for instance, can be used in cookies, tarts, and brownies and even plain caramel and salted caramel sauce. You can use pieces of toffee in the bottom part of your brown butter tart.
Little Sugar Snaps, shares how to prepare a spreadable cinnamon apple caramel that is such a welcomed change from your usual caramel. Use this for your own consumption or give it away as gifts for foodies.
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.
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