This cracked me up

[karohemd]

I looked up butterscotch on wikipedia and had to giggle about this sentence:
"In many ways the ingredients for butterscotch are similar to toffee; the major difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee."

It's also interesting, because I don't think there's a difference between toffee and butterscotch in German, I would call both "Karamell". Confectionery terminology isn't my strong point, though.

Comments

[uisgebeatha.livejournal.com]

It cracked me up the first time I saw those terms in Mrs Beeton's cookery book. Still, they're useful to know if you're a budding sweet maker- the full list of terms is here. :)