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

[sea-cucumber.livejournal.com]

*beavis and butthead laugh*
he he he... you said crack... he he he
:)

[robinbloke.livejournal.com]

Sugar==Crack.

It's not news to me :)

[vyvyan.livejournal.com]

I remember buying my mother a sugar thermometer for her birthday when I was a kid (as a not-so-subtle hint that we should make toffee :-) and it was marked with the labels "soft crack" and "hard crack" at two points on the scale.

[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. :)

[undyingking.livejournal.com]

Mm, crack...

I would have said instinctively that caramel was similar to toffee only without milk, but confectionery terminology isn't my strong point either...