What is the difference between toffee and English toffee?

Depending on where you are in the world, will dictate the type of toffee you have. In America we call most toffee, English Toffee. … The main difference is that traditional English toffee is created without nuts, while American toffee is created with a variety of nuts.

What exactly is English toffee?

A popular variant in the United States 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.

What is English butter toffee?

English butter toffee is a type of hard yet chewy toffee.

Why is my English toffee so hard?

When you have a high enough concentration of sugar in heated water, the sugar is going to want to get together and form crystals. Sometimes this is good, such as with rock candy or fudge. Sometimes this is bad, such as with hard candy or toffee.

Is English toffee hard or soft?

Toffee basics

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard break stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .

What’s the difference between toffee and caramel?

Toffee shares some of these nutty, browned-butter flavor notes but is often milder. Ingredients: Toffee consists of sugar and butter, while caramel comprises sugar, water, and cream—or just sugar. … They cook caramel to various temperatures depending on how they plan to use it.

Should I stir while making toffee?

Do not stir the mixture as it cooks, as introducing a wooden spoon to the mixture as it boils can cause crystallization. After you make the Toffee, cleaning the saucepan is an issue. The best way to remove all that hard caramelized sugar is to fill the saucepan with water and bring it just to a boil.

Should you add baking soda to toffee?

That means having the baking soda and vanilla extract at your side so when the toffee reaches the soft break stage (285 degrees F) (140 degrees C) you can immediately stir these two ingredients into the toffee (vanilla extract adds flavor, while the baking soda helps with browning and gives the toffee a lighter texture …

What happens if you overcook toffee?

The toffee continues to change color and becomes darker as the temperature rises. If toffee cooks to too high a temperature and the toffee is dark in color, unfortunately, there is no way to save this batch of toffee. Ways to prevent this from happening include: If you use a Candy Thermometer test it for accuracy.

Why does the butter and sugar separated when making toffee?

If the two elements melt unevenly it can result in separation. … If the heat is too high, but butter might melt too quickly and can separate from the sugar. Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn’t stirred often enough.

How do you keep toffee from separating?

How to prevent toffee from separating
  1. Don’t change the heat suddenly, hot or cold. Try to keep the temperature even during the whole cooking process.
  2. Make sure to follow the instructions and stir as often as indicated to keep the mixture together.
  3. Try to use a heavy bottomed pan that will distribute the heat evenly.

How long is homemade toffee good for?

two weeks
How Long Does it Last? This toffee candy is good for at least two weeks if stored at room temperature. If your home is a bit on the warm side or if you’re holding onto it for gift-giving, I would store it in the fridge. It should last for a couple more weeks if you stick in the refrigerator!

Why did my toffee turned out chewy?

Chewy toffee is bad toffee. One of the factors in creating chewy toffee is humidity. If it’s a humid day it’s not a good day to make toffee.

What does adding butter to caramel do?

As the sugar heats, it will melt and start to “caramelize” (hence the name “caramel”), changing color and creating caramel flavors. Once the sugar has all dissolved and turned brown, we add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.

What temperature should toffee be cooked to?

Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

Why is my English toffee sticky?

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.

Can you make toffee when its raining?

It’s best to make candy on a cool, dry day. If it’s humid or rainy, the candy might end up with a more sugary, grainy texture. If you are making candy on a hot or humid day, cook the candy until the thermometer registers 1 to 2 degrees higher than the recipe specifies.

Why does my toffee stick to my teeth?

Toffee is rather known for sticking to your teeth, I’m afraid. If yours is getting too sticky or chewy, you may not be heating it to the proper temperature. If that’s not the problem, but it gets more chewy over time, it may be absorbing more moisture, causing it to become extra chewy.

Why does my honeycomb go chewy?

Why Is My Homemade Honeycomb Chewy ? The syrup is taken off the heat too soon, it’s a common mistake and one I made! … Underheating the sugar makes the honeycomb sticky so it won’t set correctly. Keep your eye on the sugar thermometer and make sure the temperature reaches at least 146 degrees C or 295 degrees F.

How do you harden candy?

Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I’d try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better. Instead of powdered sugar, try dusting the candies with a tiny bit of cornstarch.

How do you make honeycomb crunchy not chewy?

Once you add that baking soda to the boiling hot sugar, the fizzing and puffing are sure to impress your viewers. Once the show is over and your honeycomb has cooled down, you’re left with a light and airy, super crunchy candy.

What is the honeycomb in a Crunchie?

Honeycomb is the most amazing stuff – add the bicarbonate of soda to the sugar and watch as it explodes in the pan and grows before your eyes. The honeycomb is then mixed with melted chocolate, syrup and biscuits to make a sticky, crunchy square.

How do I know when my honeycomb is ready?

What temperature should sugar be for honeycomb?

The most important thing to get right is the degree of caramellisation; the ideal temperature is hard ball stage, 250-265F/121-130C. Best results are obtained with white sugar rather than brown sugar, so you can more easily judge the colour if you don’t have a sugar thermometer.