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Caramel vs. Carmel - Page 4

post #91 of 92

"Carmel" is an alternate/regional pronunciation of Caramel - but it should ALWAYS be spelled caramel when speaking of the candy.  

In the recipes I'm familiar with, Butterscotch is usually brown sugar melted with butter, but left liquidy and soft as a sauce or cooked to the hard candy stage and "scotched" (scored) to make it easier to break.  

Caramel is white sugar and butter, slowly caramelized in an iron skillet then mixed with heavy cream and cooked to a soft candy stage to make it chewy and wonderful. 

post #92 of 92

Isn't butter + sugar just butterscotch?

Caramel is toasted sugar?

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