Toffee Pairings | What Goes Best With Toffee? (2024)

FAQs

Toffee Pairings | What Goes Best With Toffee? ›

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

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

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.

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.

The food writer Harold McGee points to the native Creole language wherein toffee indicates a mixture of molasses and sugar. A third theory says that toffee's earlier spelling, “toughy” or “tuffy”, was actually meant to refer to it's chewy toughness. The term is said to have come from a southern British dialect.

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.

Most food historians agree that the sweet treat likely originated in Wales and then rose to prominence across Britain and Europe where supplies of butter and eventually imported sugar were plentiful. English toffee maintains its extreme popularity due to its unique flavor profile and regional variations.

Toffee – the hard, sweet candy – is an old-fashioned treat, so you might not hear the name very much around modern candy shops. But this classic candy is an enjoyable delight that bursts with flavor at each bite. What is toffee, you ask? Basically, it's hardened caramel (more on that later).

What does overcooked toffee look like? ›

Toffee Making Tips + Troubleshooting

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!

Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into some ice water...it should be brittle. If so, it's done. It will be a very dark amber color. Pour into foil lined pan, put on chocolate and nuts and, VOILA!

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).

Historically, taffy has been considered an American term while toffee is the term used by the British. Those studying the history of the two believe that both gained popularity during the 19^th century.

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.

If you say that someone cannot do something for toffee, you mean that they are extremely bad at it: He can't paint for toffee!

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

Toffees and caramels both contain butter and sugar in high quantities. If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy.

Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C). Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).

Your toffee is getting sticky because it isn't coated in chocolate to protect it from the moisture in the air. If you want to make uncoated toffee pieces and store them, then you need to put it in an air-tight container with some dessicant.