Better Than Anything Toffee Recipe (2024)

FAQs

What is the difference between British toffee and American toffee? ›

What's the difference between English and American toffee? The main difference is that traditional English toffee is created without nuts, while American toffee is created with a variety of nuts. The most common nuts being the almond.

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.

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. 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.

This usually happens when the toffee mixture is heated too quickly or at too high of a temperature. Make sure to use medium heat (or medium-low) and go SLOW!

The difference is mainly in the candy-making process: taffy is pulled and stretched until it's soft and chewy. Toffee, on the other hand, won't stick in your teeth like taffy, because it is boiled, shaped, and allowed to harden into a delicious, glossy slab.

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.

The Toffee of Today

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.

Toffee is butterscotch that has been cooked for a longer period of time. Toffee begins as a base of butter and brown sugar that is gradually cooked to the hard-crack sugar stage between 295 and 309 degrees Fahrenheit.

Brittles and toffees accumulate small amounts of acid from the browning reactions that occur during cooking. This is one reason why the baking soda is added at the end of cooking. The soda reacts with the acid to make bubbles, and the syrup foams.

Why does chocolate not stick to toffee? ›

Why isn't my chocolate topping sticking to the toffee? The chocolate might not adhere well if the toffee surface is too oily or if it has cooled down too much. Try adding the chocolate chips while the toffee is still warm, and ensure the toffee surface is dry.

This means that as boiling continues, a portion of the sugar separates into its constituent parts—glucose and fructose. Adding cream of tartar and a dash of vinegar to a toffee recipe helps bring about this change.

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!

This toffee was popular with war veterans, giving this toffee its 'invalid' name. It has a delicious, buttery flavour.

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.

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).

The word 'toffee' appeared in the Oxford English dictionary for the first time in 1825. We don't know when the word was first used, but it is very likely that it existed before it appeared in the dictionary. There are few details about the origin of the word, which has been subject to much debate.

Let it melt slowly over low heat! The butter and sugar will separate once it has completely melted. Don't worry about the separation at this point, it will come back together once the heat is turned up. Once the butter has completely melted, turn the heat up to med high.

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).

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

What makes English toffee different? ›

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.

In the UK, candies are typically made with cane sugar, known for its rich sweetness. On the other hand, many North American candy manufacturers use high-fructose corn syrup, which has a different flavor profile and isn't quite as sweet. Finally, there is the aspect of milk chocolate.

There is something wonderful about the absolutely shattering crunch of toffee. The high-volume bite alone is enough to keep you snacking on a bowl of this confection, but when it's combined with buttery, caramelly flavor with just a tinge of salt and bitterness it becomes positively irresistible.