Homemade Toffee Bits Recipe (2024)

FAQs

What is the difference between English toffee and regular toffee? ›

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.

Yes, if you can't find toffee bits, you could substitute them with chopped caramel, butterscotch chips or even Butterfinger baking bits. Keep in mind, however, that these will give a slightly different flavor than toffee.

Remove the toffee from the container by lifting it with edges of the foil. Hold the foil and toffee a few inches over a table or counter and drop. You may have to do it a few times and the toffee will break into pieces.

Not to be confused with chocolate-covered toffee bits such as Heath bar or Skor bars, homemade english toffee which is made with almonds, or saltine toffee, toffee bits are made simply from brown sugar and plenty of butter. Smaller than bark, this toffee is technically candy, but don't let that intimidate you!

The difference is mainly in the candy-making process: taffy is pulled and stretched until it's soft and chewy. Toffee, on the other hand, won't stick in your teeth like taffy, because it is boiled, shaped, and allowed to harden into a delicious, glossy slab.

Toffee vs Butterscotch

While butterscotch is cooked to a soft-crack stage, toffee is produced by allowing that same butter and brown sugar mixture to reach the hard-crack stage. Butterscotch tends to be chewy and pliable; toffee is brittle and more breakable.

Preventing sugar crystallization.

Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

Caramel, butterscotch, and toffee are three of the most popular flavors used in candies. Some people love one or two of those flavors and dislike the other, but most people love all three. While each has its own unique flavor and texture, they are all made using a similar base of butter and sugar.

Store homemade toffee in an airtight container at room temperature for up to a week or in the fridge for up to two weeks.

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.

Why is my toffee chewy and not crunchy? ›

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. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.

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).

Ingredients. Sugar (sugar, Sweetened Condensed Milk), Milk Ingredients, Almonds, Milk Chocolate [sugars (sugar, Lactose), Cocoa Butter, Unsweetened Chocolate, Milk Ingredients, Salt, Lecithin (soy), Natural Flavour], Salt, Unsweetened Chocolate, Sunflower Oil. Contains: Almonds, Milk, Soy.

Sugar, Wheat Flour (with Calcium, Iron, Niacin, Thiamin) , Cocoa Butter, Cocoa Mass, Whole and Skimmed Milk Powder, Vegetable Oils: Palm, Sal, Shea, Illipe, Mango Kernel, Kokum Gurgi, Rapeseed, Palm Kernel, Sunflower, Coconut, Whey Powder (Milk), Glucose Syrup, Invert Sugar Syrup, Wholemeal Wheat Flour, Sweetened ...

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.

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.

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack 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 .

The name “English toffee” comes from the crunchy “toff” sound the candy makes when you bite into it. As the candy became popular, shops began selling it under the name “English toffee” or sometimes just “toffee.”

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).