Toffee is a confection made by boiling sugar and water till it caramelises and hardens. The mixture is heated until its temperature reaches the hard crack stage of 150 to 160 C. While being prepared, toffee is sometimes mixed with nuts or raisins. The process of making toffee involves boiling the 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 sheet. Different mixes, processes, and (most importantly) temperatures of toffee making will result in different textures and hardnesses, from soft and often sticky to a hard brittle material.
|Sugar||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
1. In a saucepan, gently heat sugar and water, and bring to boil stirring continuously.
2. As the mixture starts boiling, stop stirring, lower the heat and simmer until the color changes.
3. For chewy toffee, remove the mixture off the heat when it turns light golden brown.
4. If you are looking for hard toffee remove from heat the mixture as it turns deep golden brown.
5. For brittle toffee, remove the mixture off the heat when it turns dark golden brown.
6. On a greased baking tray, pour the toffee and spread using a spatula and leave it to set.
7. Use as desired.
Toffee continues to brown, even after the mixture is removed from heat, so remove the mixture just before it reaches the color you want.
Sprinkle some nuts over the toffee, when you leave it to set, for a variation.
Serving size Complete recipe
Calories 2322Calories from Fat
% Daily Value*
Total Fat %
Saturated Fat %
Trans Fat 0 g
Total Carbohydrates 600 g200%
Dietary Fiber %
Sugars 599 g
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet