Butter Toffee - Kitchen Joy (2024)

FAQs

What's the difference between toffee and butter toffee? ›

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.

Butter: This sweet and crunchy toffee starts with four sticks of melted butter. Sugar: Two cups of sugar add the perfect amount of sweetness. Salt: A pinch of salt enhances the other flavors. Chocolate chips: Melted semisweet chocolate chips are spread over the toffee for an extra layer of deliciousness.

We recommend serving the toffee at room temperature, although many of our customers tell us they love it cold. Conservatively, our toffee will keep well in the refrigerator for three weeks (take care to guard against moisture getting to it), and three months in the freezer.

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.

Toffee is butterscotch that has been cooked for a longer period of time. Toffee begins as a base of butter and brown sugar that is gradually cooked to the hard-crack sugar stage between 295 and 309 degrees Fahrenheit.

Chocolate is the perfect partner in crime, complementing the buttery, boozy toffee and ensuring every mouthful is a decadent experience that's worth every calorie. The rich chocolate layer not only adds visual appeal but also creates a harmonious flavor profile, making this dessert truly irresistible.

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.

If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out. It can also be caused by the mixture being heated unevenly (if the pan has a thin base and has hot spots).

1) Use a heavy-bottom saucepan. This is important as the thicker base means more even heat distribution which means less chance of burning. Thin-bottom, cheaply made pots should stay far away from toffee making. I always use a stainless pot – I wouldn't recommend pots with nonstick coating.

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).

Can you leave toffee out overnight? ›

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 product will retain maximum freshness for about a week.

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.

NOTE:[i] Most recipes recommend constant stirring from start to finish to prevent butter and sugar separation. Constant stirring will not hurt the mixture, but I have found it is unnecessary. You will stir the mixture a little as it cooks.

The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).

If the heat is too high, but butter might melt too quickly and can separate from the sugar.

What's the difference between English and American toffee? The main difference is that traditional English toffee is created without nuts, while American toffee is created with a variety of nuts. The most common nuts being the almond.

Butter crunch is typically toffee that's got crushed nuts on its chocolate coating. Our version turns that idea on its head. Instead of packing chocolate with crushed nuts, we let the nuts cook into our buttery-sweet toffee recipe until they're nice and toasty, bringing their mojo and nuance into the candy blend.