Coffee Toffee - RecipeGirl (2024)

FAQs

What is coffee toffee made of? ›

Toffee basics

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 .

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.

Toffee vs Caramel

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

English Toffee is a nationwide favorite that is easily made with only a few ingredients. The difference between regular toffee and English Toffee is one important ingredient – butter! I make English Toffee throughout the year for special occasions and it's always a big hit.

Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.

NOTE:[i] Most recipes recommend constant stirring from start to finish to prevent butter and sugar separation. Constant stirring will not hurt the mixture, but I have found it is unnecessary. You will stir the mixture a little as it cooks.

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.

You need a very sturdy pan which is KEY to even heat distribution. Thinner, cheaper pans can scorch the cooking candy and/or cook it unevenly. Here are some great choices: Anolon Nouvelle Copper and Cooks Standard. I own a couple pricier copper pots because of the amount of candy I make.

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).

What is toffee made of? ›

Toffee is a confection 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.

Both the Coffee Chocolate Chip and Coffee Toffee gelatos have roughly 5 to 8 mg of caffeine per ½ cup serving. That is the lowest amount of caffeine in any of the ice creams we researched.

Our Butter Toffee flavored coffee has a creamy, rich caramel taste, with a warm and buttery toffee accent. The mellow candied aroma, balanced body and acidity of this 100% Arabica coffee makes for a full and satisfying cup.

Original Toffee Bars (100g)

Glucose Syrup, Sugar, Sweetened Condensed Milk (Whole Milk, Sugar) 22%, Vegetable Oil (Sustainable Palm, Palm Kernel), Concentrated Butter (Milk) 3%, Salt, Molasses, Emulsifiers (Glyceryl Monostearate, Soya Lecithin), Flavourings.