Coffee Toffee - RecipeGirl (2024)

FAQs

What is coffee toffee made of? ›

Melt butter, sugars, molasses, salt and espresso in medium heavy-bottomed saucepan. Cook, whisking occasionally over medium-high heat, until temperature reaches about 250°F. Now stir constantly until temperature reaches 300°F. Pour onto prepared sheet pan (be very careful, a toffee or caramel burn are the worst).

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.

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.

Toffee is just sugar, butter, water, and vanilla cooked to a hard crack stage and caramel has added heavy whipping cream and cooked to a firm ball stage. While I like toffee, I think that if it's not done right it takes on a burned sugar flavor and I really prefer a richer flavor of caramel!

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).

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

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 soda reacts with the acid to make bubbles, and the syrup foams. When the cooked syrup is poured out and begins to harden, many of the tiny bubbles are trapped before they can escape (another reason the baking soda is added at the end).

This should NOT be a non-stick pan, because non-stick pans allow crystals to be pulled into the cooking toffee and will cause the batch to crystallize. The heavy pan distributes heavy evenly so the toffee cooks without burning.

Toffee is a hard candy that combines the classic cooked sugar sweetness of caramel with the richness of butter. Technically, toffee is butterscotch—a combination of butter and sugar—cooked to what's known as the hard-crack stage in confectionery: over 300 degrees Fahrenheit on a candy thermometer.

Why do you put butter in toffee? ›

Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.

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.

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".

Americanized toffee may include nuts, while a completely traditional British toffee will not. On the other hand, English toffee uses pure cane sugar, brown sugar, or molasses as its sweet base and always involves chocolate.

Almond Roca and English toffee are similar. As mentioned above, Almond Roca is a name brand that mixes the toffee with the almonds. Our version of English toffee has a layer of chocolate between the toffee and the nuts, but it's very similar in flavor to Almond Roca.

Both the Coffee Chocolate Chip and Coffee Toffee gelatos have roughly 5 to 8 mg of caffeine per ½ cup serving. That is the lowest amount of caffeine in any of the ice creams we researched.

Our Butter Toffee flavored coffee has a creamy, rich caramel taste, with a warm and buttery toffee accent. The mellow candied aroma, balanced body and acidity of this 100% Arabica coffee makes for a full and satisfying cup.

Candy and toffee are different because candy is made from boiled sugar syrup, while toffee is made from caramelized sugar with butter and sometimes nuts. Both have been enjoyed for centuries and have various cultural histories.