Butterscotch: Difference between revisions
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'''Butterscotch''' can refer to the natural flavor produced from the heating of dark sugar and its mixing with butterfat,<ref>{{citation | '''Butterscotch''' can refer to the natural flavor produced from the heating of dark sugar and its mixing with butterfat,<ref name=Lydon>{{citation | ||
| url = http://simplyrecipes.com/recipes/how_to_make_butterscotch/ | | url = http://simplyrecipes.com/recipes/how_to_make_butterscotch/ | ||
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}}</ref> or pale imitations thereof. Both natural [[caramel]] and butterscotch come from the [[caramelization]] reaction, but the tastes, while similar, are distinct. It is worth noting that caramelization is, chemically, one of the paths of the [[Maillard reaction]], but there is substantial difference between the path that produces the intense flavors of butterscotch and of caramelized onions. | }}</ref> or pale imitations thereof. Both natural [[caramel]] and butterscotch come from the [[caramelization]] reaction, but the tastes, while similar, are distinct. It is worth noting that caramelization is, chemically, one of the paths of the [[Maillard reaction]], but there is substantial difference between the path that produces the intense flavors of butterscotch and of caramelized onions. | ||
While some recipes call for adding [[Whisky#Scotch|Scotch whisky]] to the preparation, the "scotch" in the name actually comes from an old suffix "scotch" means "to cut". "When sugar or candy is hot it's difficult to get a clean break, so one must score it while warm to facilitate getting a clean edge later."<ref name=Lydon /> This etymology, however, does not preclude the addition of whisky or rum to a butterscotch preparation. | |||
==References== | ==References== | ||
{{reflist}} | {{reflist}} | ||
Revision as of 18:58, 3 March 2010
Butterscotch can refer to the natural flavor produced from the heating of dark sugar and its mixing with butterfat,[1] or pale imitations thereof. Both natural caramel and butterscotch come from the caramelization reaction, but the tastes, while similar, are distinct. It is worth noting that caramelization is, chemically, one of the paths of the Maillard reaction, but there is substantial difference between the path that produces the intense flavors of butterscotch and of caramelized onions.
While some recipes call for adding Scotch whisky to the preparation, the "scotch" in the name actually comes from an old suffix "scotch" means "to cut". "When sugar or candy is hot it's difficult to get a clean break, so one must score it while warm to facilitate getting a clean edge later."[1] This etymology, however, does not preclude the addition of whisky or rum to a butterscotch preparation.
References
- ↑ 1.0 1.1 Shuna Lydon (27 March 2008), "How to Make Butterscotch", Simply Recipes