What’s the difference between caramel and butterscotch? This came up at work while Anne was not sharing a gifted tin of Quality Street bonbons.
Here are five truths about the wonder of caramel. However, two truths are not true.
How well do you know caramel?
Caramel Secrets // 3 Facts, 2 Fake Facts
1 | Caramel can refer to a liquid developed from heating/burning sugars (caramelization) at about 170C/340F. The word can also describe a chewy candy made from boiled sugar and then combined with milk, butter or other fats.
2 | Caramel, or the act of caramelization, is a component of confectionery products such as toffee, nougats, brittles and butterscotch.
3 | Four out of five dentists agree: snacking on caramels in the waiting room is just the best way for you to prank the hygienist.
4 | The word “caramel” stems from Princess Carmella of Spain, who asked for a sweet topping for her turrón (a traditional Christmas sweet). A servant presented the liquid atop the dessert to much approval — and then totally got shafted on the naming rights.
5 | Milton S. Hershey got his first fat stacks from caramel sales. After he encountered chocolate-making devices at a “world’s fair” in Chicago in 1893, he was like “Whaaaaat!” and put that sweet, bitchin’ machinery in his factory. His ensuing success brought others into the industry, meaning caramel bankrolled the birth of North America’s ubiquitous candy bar families.
Okay? Answers on page 2.
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