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

FAQs

What's the difference between toffee and English toffee? ›

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.

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.

If the two elements melt unevenly it can result in separation. If you have good stovetop burners, we recommend turning them to medium-low to allow the butter and sugar to melt gently in the beginning stages. If the heat is too high, but butter might melt too quickly and can separate from the sugar.

I always use a stainless pot – I wouldn't recommend pots with nonstick coating. Basically, a heavy-bottom is a very admirable quality here. 2) Don't stir constantly. Unlike other homemade candy and many caramel recipes that require constant stirring, toffee is different.

Lotte Coffy Bite Toffee

This is the best toffee in the world that has a rich flavor of coffee.

+ Can it be refrigerated? Yes, but it needs to be set out of the refrigerator to bring to room temperature before serving.

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.

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).

Use chopped chocolate instead of chips, and the chocolate layer will be more likely to stick. Chocolate chips have a non-melting coating to help them keep their shape. But when they melt, the coating can prevent the chocolate from sticking to the toffee.

Should homemade toffee be refrigerated? ›

For maximum taste and texture, we do recommend that you either enjoy your toffee immediately, or store it in a refrigerator or freezer.

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.

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.

The clear winner is parchment paper for baking and cooking! It's oven-safe up to 425°F, and the non-stick properties can keep your cookies, brownies, casseroles, and more from adhering to the pan.

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!

In America we call most toffee, English 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.

In America, English toffee usually refers to a candy made with slow-cooked sugar and butter, forming a brittle, which is then coated in chocolate and nuts.

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.

The name “English toffee” comes from the crunchy “toff” sound the candy makes when you bite into it. As the candy became popular, shops began selling it under the name “English toffee” or sometimes just “toffee.”