ingredient information
Toffee is a confection made by boiling molasses or sugar along with butter, milk and occasionally flour. The mixture is heated until the temperature reaches 150-160°C (302–320°F)—this is known as the hard crack stage to confectioners. While preparing, toffee is often mixed with nuts or raisins. The process of making toffee involves boiling the ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sweet. Different mixes, processes, and (most importantly) temperatures of toffee making will result in different textures and hardnesses, from soft and often sticky to a hard brittle material. A popular variant is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions; there is some debate as to which is the traditional English style and which is an Americanized version. A popular presentation of English toffee is covered in chocolate and almond pieces. Heath bars are a type of candy made with an English toffee core.