Caramel Sauce is usually made with white sugar. My recipe, however, uses brown sugar. As you probably know, when you cook white sugar, it transforms into a golden color or "caramelizes" hence the name "caramel." Brown sugar, however, is already brown, but not from being caramelized. Instead, it gets its brown color from the molasses that's added to the white sugar. This is why I still caramelize the brown sugar before adding the half and half. Butterscotch sauce is made with brown sugar, similar to my Salted Caramel Sauce recipe. Other than that difference, the remaining ingredients and methods used to make both sauces are practically identical.