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.