Toffee

This article is about the sweet. For the Premier League team known as "the Toffees", see Everton F.C.

Not to be confused with taffy.

Toffee

Type	Confectionery
Course	Dessert
Main ingredients	Sugar or molasses, butter
Variations	English toffee, honeycomb toffee
Media: Toffee

A Heath candy bar, which is English toffee coated in milk chocolate

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While being prepared, toffee is sometimes mixed with nuts or raisins.

Variants and applications

A popular variant in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a brand of confection made with an English toffee core. Although named English toffee, it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "butter crunch". Conversely, in Italy they are known as "mou candies".

Etymology

Toffee is a southern British dialect form of taffy, first published in 1825.

See also

• Almond Roca
• Bonfire toffee
• Butterscotch
• Caramel
• Caramel candy
• Dulce de leche
• Fudge
• Knäck
• Krówki
• Moffat toffee
• Peanut brittle
• Russian candy
• Tablet
• Taffy
• Tameletjie
• Toffee hammer