What’s the Difference Between Caramel, Butterscotch, Dulce de Leche, and Cajeta?⁠ ⁠

What’s the Difference Between Caramel, Butterscotch, Dulce de Leche, and Cajeta?⁠ ⁠

Caramel is made from slowly cooking down granulated sugar, simply by itself or with a splash of water. As the sugar melts and cooks, the caramel gets richer and toastier, and the color goes from pale gold to dark amber.⁠ ⁠ Butterscotch is made from cooking down brown sugar with butter, and its flavor is sweeter and softer than that of caramel.⁠ ⁠

Dulce de leche is made from slowly cooking cow milk and sugar together. Dulce de leche made with goat milk is known as cajeta. They’re cooked at a lower temperature than caramel, and their golden color comes not from the caramelization of the sugar, but from the browning of the lactose and lysine in the milk (also known as the Maillard reaction). Thanks to this technique, they have a more mellow, nuttier, and complex taste than their cousins.

Why not try our award-winning Cajeta?

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