toffees

Toffee is a confection made by caramelizing sugar with butter, and sometimes cream or milk, then allowing the mixture to cool and harden. The basic result is a glossy, brown candy that can be brittle when fully cooled, or chewy if moisture and fat content are increased. The flavor is rich and buttery.

Most toffee recipes rely on sugar and butter as the core ingredients, with optional vanilla or salt for flavor. Nuts such as almonds or pistachios are often added, and many commercial toffees are coated or studded with chocolate. In many countries, toffee is produced in large batches, poured onto a sheet, cooled, and then broken into pieces.

During production the sugar is heated with fat to a high temperature, typically around the hard crack stage. Reaching this temperature yields a firm, crisp texture; lower temperatures produce softer toffee, and higher moisture can lead to sticky results. The texture can vary from hard crack candy to chewy toffees depending on the recipe and cooking time.

Regional variations include plain English toffee, which emphasizes the butter-sugar base, and American-style toffee or buttercrunch, which often features chocolate coating and chopped nuts.

To store, keep toffee in an airtight container in a cool, dry place to prevent moisture absorption, which can soften the candy. Properly stored, toffee can maintain quality for several weeks.