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

FAQs

Who is the best toffee in the world? ›

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.

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

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.

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...

By 1896, Mackintosh was calling himself the "Toffee King" and his product "The King of All the Toffees".

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).

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.

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.

Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.

Do you stir toffee constantly? ›

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.

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).

Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.

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.

As an alternative solution, before cooking, add corn syrup or a mild acid like lemon juice, vinegar, or cream of tartar to break up crystallization.

The largest piece of toffee weighed 1.33 tonnes (2,940 lb) and was created by Susie's South Forty Confections, Inc of Midland, Texas, USA on 17 September 2002.

Snickers is the top-selling candy bar in the United States and is produced by Mars, Inc. This classic chocolate bar is made with nougat, caramel, and peanuts, and it has been a favourite among Americans since its introduction in 1930.

The Early Origins of Toffee

Most food historians concur the sweet treat rose to prominence sometime during the early 19th century. England and many other European countries took a particular liking to toffee thanks to their plentiful butter supplies.