Butterscotch is a confection made by cooking brown sugar with butter, where the sugar is heated to the soft-crack stage (roughly 138–143 °C / 280–290 °F) and enriched with cream, salt and often vanilla. The result — hard golden-amber candies, a smooth pourable sauce or a soft toffee — carries a deep, buttery, caramel-like flavour that differs from caramel chiefly in its use of brown rather than white sugar.