Toffee

Toffee

Taffy, Toffy

By
From
Encyclopedia of Food and Cookery

A very popular sweetmeat of ancient origin that was probably once made with black treacle (molasses) that was flavoured with rum. Today the basic recipe contains sugar, water and sometimes butter. It is boiled at a high temperature (this varies according to type of toffee) to give the texture required after cooling.

Tips when making toffee:

Always use a large heavy-based pan and oil the sides.

Use a sugar thermometer for best results.

Do not stir unless the recipe specifies this.

Reduce the heat to a low simmer after the toffee has reached a temperature of 127°C.

When the toffee reaches the required temperature, pour the mixture immediately into an oiled tin.

Cool at an even room temperature, and when it is lukewarm, mark into squares with an oiled knife.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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