7 Easy Toffee Recipes For The Holidays (2024)

FAQs

Why is my toffee chewy and not crunchy? ›

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.

Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn.

World Famous English Toffee – Cora Lee Candies.

As tempting as it is to keep stirring it, it really does make a big difference to just let it simmer."

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.

For cooking: cook the toffee until it turns nutty brown. Don't stop cooking it until it's brown. Stop cooking it immediately as soon as it's brown.

It can help stabilize and maintain the structure of whipped cream and meringue so they don't fall flat once you're done whipping them. Preventing sugar crystallization. Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization.

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!

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.

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.

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

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.

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

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.

Use the best heavy bottomed saucepan you have. Poor quality pans may burn the toffee. The best utensil to stir this size batch of toffee is a heat resistant spatula since it covers the most surface when moved around the pan. If you do not have one of these you can use a wooden spoon.

For maximum taste and texture, we do recommend that you either enjoy your toffee immediately, or store it in a refrigerator or freezer. Once opened, unrefrigerated product will retain maximum freshness for about a week. Refrigeration adds 3-6 months of shelf life, while freezing adds up to a year or more.

If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

a hard, chewy, often brown sweet that is made from sugar boiled with butter.

Butterscotch tends to be chewy and pliable; toffee is brittle and more breakable.