Ever notice how similar Toffee and Butterscotch taste? That could be because they are generally the same ingredients. The only real difference between the two candies is that butterscotch is boiled to the soft crack stage while toffee is boiled to the hard crack stage. It is unclear as to where the name “Butterscotch” came from, but some ideas are that it could be connected to the country of Scotland. Some say that “buttery toffee” is often called butterscotch. Scotch is an old adjective for Scotland and therefore suggests the origin of the sweet treat.
Toasted Butterscotch Latte: 3/4oz. Torani Toasted Marshmallow Syrup, 1/2oz. Torani Butterscotch Syrup, 8oz. Milk, 1-2 Shots Espresso.
English Toffee is a popular variant in the US to Toffee. It is a very buttery toffee that is often made with almonds and is offered in both hard and chewy versions. Some of my favorite ways to eat toffee is when it is covered with chocolate and almond pieces. Heath bars are one type of candy made with an English Toffee core. I do not, however, enjoy picking toffee out of my teeth. Maybe this drink will have to be my new way to get my toffee fix!
Toasted Toffee Latte: 3/4oz. Torani English Toffee Syrup, 1/2oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.
*Steam Torani and milk. Add Espresso to glass and pour steamed milk over. Top with a layer of foam and dust with cocoa powder or cinnamon if desired.