7 Easy Toffee Recipes For The Holidays (2024)

FAQs

What is the difference between English toffee and regular toffee? ›

English Toffee is a nationwide favorite that is easily made with only a few ingredients. The difference between regular toffee and English Toffee is one important ingredient – butter! I make English Toffee throughout the year for special occasions and it's always a big hit.

Lotte Coffy Bite Toffee

This is the best toffee in the world that has a rich flavor of coffee. Its creamy texture makes it mouthwatering to all of us. This brand also manufactures Caramilk, Lotte Eclairs, Lacto Kind, Spout gums, and Booproo.

The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).

Store homemade toffee in an airtight container at room temperature for up to a week or in the fridge for up to two weeks.

For better crunch, add baking soda

Those bubbles remain trapped in the syrup as it cools in the pan, yielding toffee whose consistency is lightly crunchy rather than hard: think light-textured American-style biscotti vs.

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate.

Top-selling chocolates and sweets. Reese's Peanut Butter Cups are the No. 1 selling candy brand in the United States, consisting of white fudge, milk, or dark chocolate cups filled with peanut butter. They were invented by H.B. Reese after he founded the H. B. Reese Candy Company in 1923.

Toffee didn't appear in dictionaries until after 1825, making it something of a newcomer to the world of candy. Most food historians agree that the sweet treat likely originated in Wales and then rose to prominence across Britain and Europe where supplies of butter and eventually imported sugar were plentiful.

English Creamy Toffee - Walker's Nonsuch

Walkers Nonsuch Toffee was founded in 1894 by Edward Joseph Walker and his son Edward Victor Walker and today their delicious creations can be foun...

Toffee vs Butterscotch

While butterscotch is cooked to a soft-crack stage, toffee is produced by allowing that same butter and brown sugar mixture to reach the hard-crack stage. Butterscotch tends to be chewy and pliable; toffee is brittle and more breakable.

Is toffee just hardened caramel? ›

Toffee – the hard, sweet candy – is an old-fashioned treat, so you might not hear the name very much around modern candy shops. But this classic candy is an enjoyable delight that bursts with flavor at each bite. What is toffee, you ask? Basically, it's hardened caramel (more on that later).

Werther's Original products are made of the finest caramel. We use the best ingredients to make every piece something worthy of being wrapped in gold!

If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out. It can also be caused by the mixture being heated unevenly (if the pan has a thin base and has hot spots).

Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!

Here's how you know when the toffee is ready. Keep one of the almonds near the pan. It's your color cue. When the toffee is the color of the almond skin, it's done!

English toffee and American toffee diverged with the preferred use of sugar type. English toffee is made with brown sugar, while American-style toffee, known as buttercrunch is made with white table sugar (granulated sugar). Buttercrunch is typically dusted with crushed almonds or other nuts.

If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out.

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .

In fact, if you want to get technical about it, toffee is just butterscotch that hardens when cooked to a higher temperature (as opposed to softer butterscotch that is heated to a lower, more pourable consistency). When toffee is topped with chocolate and nuts, it is often referred to as English Toffee.