Butterscotch vs. Caramel
Woman in the Middle | April 16, 2015Back in the day, when I could eat whatever I wanted, I ate chocolate. Given the option of chocolate vs. something else, I ate chocolate. But, when my body rebelled and various things started to go south and I had to cut way back on chocolate, I started exploring other ways to get fat to enjoy sweets.
When it came to ice cream sundaes my go to topping became caramel. But I discovered that there is caramel, and then there is butterscotch. They are both thick and a lovely tan color. They both smell divine. But they are not the same.
I came to realize that I like butterscotch much better. I find caramel kind of boring and bland. Butterscotch, on the other hand, dances on the tongue! It just has a much more complex taste, to me, anyway. Recently, I met a person who feels the exact opposite. Her preferred go to tan sauce is caramel. She is dead wrong and crazy, of course. But this is America and we are allowed to have different opinions (even if they are wrong, wrong, wrong).
I thought about this last night when I was making my homemade butterscotch sundae with whipped cream and nuts to celebrate surviving another tax day. Somehow, paying all those taxes just got a little easier when I took that first bite of my sundae.
FYI: The difference between the two is that caramel is made with regular white sugar and butterscotch is made with brown sugar. Not wonder I love butterscotch more. I love brown sugar!
Do you have a preference? Butterscotch or caramel?
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