The BEST English Toffee Recipe That Everyone Will Love (2024)

FAQs

Which is the famous toffee in the world? ›

Our English Toffee is World Famous for good reason - cooked to perfection so it melts in your mouth and covered with the finest milk chocolate and fresh roasted almonds.

Americanized toffee may include nuts, while a completely traditional British toffee will not. On the other hand, English toffee uses pure cane sugar, brown sugar, or molasses as its sweet base and always involves chocolate.

Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.

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

Although named English toffee, it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "butter crunch". Conversely, in Italy they are known as "mou candies".

The English toffee eaten with regularity in America is also called buttercrunch. What's the difference? Primarily, the difference rests in the ingredients. Toffee in Britain is made with brown sugar, whereas buttercrunch is made with white granulated sugar.

This toffee is cooked initially to 310°F (154°C), then the salt and baking soda are added, creating carbon dioxide. The foaming and bubbling aerate the candy somewhat, making the texture lighter and the candy easier to bite into.

This should NOT be a non-stick pan, because non-stick pans allow crystals to be pulled into the cooking toffee and will cause the batch to crystallize. The heavy pan distributes heavy evenly so the toffee cooks without burning.

Adding cream of tartar when you're making candy helps prevent the creation of sugar crystals. That's why lots of icing, syrup or candy recipes call for it: it makes it so the end product doesn't have large crunchy sugar capsules.

Can you cook toffee too long? ›

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!

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

The famous selection of toffees and chocolates was the creation of Mackintosh, a Halifax based company which became a global sensation for their famous toffee recipe. Founded in 1890, the company grew from strength to strength over the twentieth century and put Halifax on the map as the undisputed 'Toffee Town'.

If there is one thing that's more Canadian than Poutine, it's Maple Taffy! Originally made by bringing fresh maple syrup to boiling point, and then pouring it over fresh snow to make deliciously sticky and sweet treats.

Launched in Germany in 1973, it was the world's first confectionery of its kind. Today Toffifee is enjoyed by people in more than one hundred countries, as Toffifee is a combination that 's perfect for every taste: a crunchy hazelnut in delicious caramel, with nougat cream and a drop of dark chocolate on top.