The Best English Toffee Recipe (2024) | So Festive! (2024)

FAQs

Who makes the best toffee in the world? ›

Low and slow

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.

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.

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.

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

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...

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.

You might wonder why the toffee recipe includes baking soda. It is added at the end of the boiling stage and creates lots and lots of bubbles. These bubbles help to lighten the texture of the finished toffee, resulting in an easier-to-bite candy.

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 English toffee called in England? ›

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".

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 toffee 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.

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.

Toffee Making Tips + Troubleshooting

Your toffee is better off overcooked than undercooked! 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!

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.

World Famous English Toffee – Cora Lee Candies.

1. Mars Wrigley Confectionery, div. of Mars Inc.

Rishabh and Nandini, founders of Toffee Coffee Roasters, presented their innovative startup idea to sharks. Toffee Coffee Roasters offers a variety of coffee flavors to their customer. Interestingly, these coffees are sourced from various coffee regions across the world.

Launched in Germany in 1973, it was the world's first confectionery of its kind. Today Toffifee is enjoyed by people in more than one hundred countries, as Toffifee is a combination that 's perfect for every taste: a crunchy hazelnut in delicious caramel, with nougat cream and a drop of dark chocolate on top.