World Library  
Flag as Inappropriate
Email this Article

Toffee

Article Id: WHEBN0000620543
Reproduction Date:

Title: Toffee  
Author: World Heritage Encyclopedia
Language: English
Subject: Almond Roca, Knäck, Sticky toffee pudding, Thorntons, Confectionery
Collection: Toffee
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Toffee

Toffee
Type candy
Place of origin United Kingdom, Canada
Main ingredients Sugar or molasses, butter
Variations English toffee, honeycomb toffee
Cookbook: Toffee 
English toffee (a chewy variant) in cellophane wrapping.

Toffee is a candy made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While being prepared, toffee is sometimes mixed with nuts or raisins.

Contents

  • Creation 1
  • Variants and applications 2
  • Etymology 3
  • See also 4
  • References 5

Creation

The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a slab. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material. A brown color, and smoky taste, is imparted to the toffee by the caramelization of the sugars.

Variants and applications

A popular variant in the US 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 type of candy made with an English toffee core. Although named English toffee it bears little resemblance to the wide range of confectionery known as toffee currently available in the UK.

Another variant is honeycomb toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing. These react to form carbon dioxide, which is trapped in the highly viscous mixture. In the UK and Canada, the most well known honeycomb candy is the Crunchie bar. The Australian equivalent is the Violet Crumble bar. In New Zealand, toffee flavoured ice cream is called hokey pokey.

A particular application of toffee is in toffee apples, sometimes called candy apples, which are apples coated with hard toffee mounted on sticks. Toffee apples are similar to taffy apples and caramel apples, which are both covered in caramel.

Toffee used in confectionery can be mixed with many different ingredients to produce a variety of flavors: rum and butter, chocolate covered, vanilla and chocolate, rum and raisin, raspberry, and honeycomb.

Etymology

The origins of the word are unknown. Food writer Harold McGee claims it to be "from the Creole for a mixture of sugar and molasses", but which creole language isn't specified.[1] The Oxford English Dictionary dates the first publication of the word to 1825 and identifies it as a variation of taffy (1817), both of which are first recorded as English dialectical words.[2][3]

See also

References

  1. ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 650.  
  2. ^ "toffee, n. and a.", Oxford English Dictionary Second Edition 1989
  3. ^ "1taffy", Oxford English Dictionary Second Edition 1989
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.