Butterscotch: Difference between revisions
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imported>Howard C. Berkowitz (New page: '''Butterscotch''' can refer to the natural flavor produced from the heating of dark sugar and its mixing with butterfat,<ref>{{citation | url = http://simplyrecipes.com/recipes/how_to_ma...) |
imported>Howard C. Berkowitz No edit summary |
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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>{{citation | ||
| url = http://simplyrecipes.com/recipes/how_to_make_butterscotch/ | | url = http://simplyrecipes.com/recipes/how_to_make_butterscotch/ | ||
Revision as of 18:52, 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.
References
- ↑ Shuna Lydon (27 March 2008), "How to Make Butterscotch", Simply Recipes