Butterscotch VS. CARAMEL -
 

What's the diff?

Discuss.

The difference? All I know is caramel tastes better. I'll get back to you later after I've put more thought into it.

Caramel requires burnt sugar (ie caramelized), butterscotch uses brown sugar.

Caramel ROCKS - Its softer and smoother. Butterscotch is grittier - blech
Kinda like the texture difference between a fine chocolate and fudge.
Now you got me thinking about those little rectangular shaped candies wrapped in plastic ... Mmmm

Like "cider" and "apple juice" ?

Exactly lamp. Another good analogy.

I thought cider WAS apple juice????

Not when on the same shelf in the supermarkets !

Cider is fresh, uncooked juice from apples. Apple juice is cooked, bottled and shelf stable at room temp. Cider is not stable at room temp and only for a few weeks in the fridge.

Apple juice is yech and most commercial brands use corn syrup and apple flavoring despite being labelled 100% apple. (From a friend who worked as a food chemist) Apple cider you should buy form your local orchard in a couple of months when the apples are ripe. Right now you are drinking last years apples.

Cider used to be apple juice, like Tina Fey used to be a little girl.;)

Cider can be cooked/pasteurized and have shit added, it's just not filtered like the juice is.

No, no no no, no NOOOO - apple juice is apple juice (the liquid you get from pressed apple) and cider is fermented apple juice.

Butterscotch is divine.

Caramel is upper class toffee.

Thanks Dwellars for clarifying the liquid apple problems.

cooking and pasteurization are two different things, as you know. Even when pasteurized, or UV treated and with sodium bisulphite or ascorbic acid in it (I'd avoid that shit anyway) it still isn't shelf stable unrefrigerated.

But you are talking about the difference between GOOD cider and crap cider.

also Red Cheek apple juice is not filtered, the clear stuff is seriously poison.

Only over there. Here we call the fermented stuff hard cider.

Butterscotch VS. Caramel --

Both are fairly good stripper names.

This is true.

My favorite stipper name is Ginger Snap.

Caramel comes in a number of different forms. eg as a sauce for deserts, or as a hard toffee like sweet, or even as a chewy sweet. Butterscotch on the other hand is just butterscotch isn't it? Basically toffee with butter added after cooking (from what I remember of my childhood when Mum used to make it for us).

Cider over here is always alcoholic. Apple juice is either flat or sparkling. I don't like the stuff you get that doesn't need refrigeration. We usually get the cloudy apple juice which has to be chilled at all times. It's supposedly 100% pure.

And then there was honeycomb which is toffee with bicarbonate of soda added at the end (I think) isn't it? I like that stuff. And peanut brittle (butterscotch with peanuts). Mmmm...I feel like something sweet now.

I had never thought about it before, but considered caramel a candy or something like the candy (more liquid for ice cream topping, for example), and butterscotch a flavor. Now I'll have to look up "toffee", too.

Just to add to the cider/ apple juice debate.
Apple juice is what God intended when he created Eden.
Cider gets you the same way as Adam and Eve (nekkid) and gets you doing what God intended (procreating) when he created Eden.

Cider is alcoholic and leads to alcofrolics.

My friend in HS had dogs named Butterscotch and Caramel. :p:

Cider has medicinal effects, I've heard, if you soak stuff in it.

A woman will generally feel better after she's been stung, if she gets a prick in cider.

What kind of stuff?

butterscotch is what old ladies line their pockets with

caramel is what heaven is made out of


little known fact: I use werthers originals hard candies as cough drops when I'm sick, no ODing on crappy cough medicine, and it makes me salivate enough to keep my throat from being sore

mmmmmmm

I'm not sorry about ur finger. :eek:

Only in Britain and parts of the empire that didn't send a letter to the King in July of 1776.

In America, the fermented, fizzy stuff is Hard Cider.

Cider is what you have in the Fall. Too thick to see through, bits of apple solids, and lovely pressed apples, perhaps with some additional worm protein added at no extra cost. Lovely rich brown color.

Apple juice is clear yellow, very sweet, filtered, and has a lot of the essential appleness taken out of it.

And caramel is clearly better.

I LOVE butterscotch much more than caramel. Much more.