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I Asked 3 Pastry Experts Why Caramel, Butterscotch, and Toffee Taste So Different—the Science Is Fascinating
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I Asked 3 Pastry Experts Why Caramel, Butterscotch, and Toffee Taste So Different—the Science Is Fascinating
Caramel, butterscotch, and toffee may all start with sugar and heat, but subtle changes in temperature and technique turn them into three entirely different confections.Serious Eats / Amanda SuarezThe world of cooked sugar is a magical realm. The temperature to which sugar is heated, along with the ingredients it's combined with, can produce wildly different textures and flavors. Sugar crystals transform into many beloved confections through car…
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