Toffee is buttery rich, very crunchy creation. A good toffee has equal or nearly equal amounts of butter and sugar and a large helping of nuts to impart their special flavor.
Like hard candy and brittle, toffee is a sugar candy cooked to a high temperature. Toffee contains dairy products which provide its caramel color and flavor through cooking.
All toffees contain skim milk solids and usually some fat. A toffee can be and using full cream milk and butter or with skim milk and vegetable fat – some toffees lie somewhere in between the two extreme.
Toffee made using higher fat dairy products has a crisp and delicate texture, while toffee made lower fat ingredients has more of a hard candy texture.
A special ingredient for toffee recipe is soy lecithin. In toffee, soy lecithin prevents the fats from separating and creating an oily residue.
A few toffees are extremely hard: they are in the glassy state.
Most toffees are chewable rather than glassy.
They are made with sugar, glucose syrup and some form of milk. They referred form of milk for making toffees is sweetened condensed milk, either full cream or skimmed.
What is toffee?
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