Butterscotch

Butterscotch (/ˈbʌtərˌskɒtʃ/) is a type of confectionery primarily made of brown sugar and butter. It is often used as a flavor for items such as desserts, candy, and sauces.

Etymology

The term "butterscotch" is derived from the words "butter" and "scotch". The "scotch" part of the name is not entirely clear, but it is generally believed to refer to the method of "scotching" or cutting the confection into pieces while it is still warm.

Related Terms

Caramel: A confectionery product made by heating various sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
Toffee: A type of hard candy made by boiling sugar or molasses along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F), then poured into a mold to cool and harden.
Fudge: A type of confectionery which is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.