HISTORY OF TOFFEE
WHERE IT ALL STARTED
All of us have fond childhood memories of toffees and remember Sharp’s Toffee, Wilson’s Toffee, Sunrise Toffee toname but a few – but what is toffee and how old is this confectionery?
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 sheet. 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 colour and smoky taste is imparted to the toffee by the caramelization of the sugars called the Maillard Reaction.
The origin of the word is debatable – 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. Some believe the word is derived from the word “tafia”, a West Indian rum, since cheap rum was once used to flavour candies. The food writer Harold McGee points to the native Creole language wherein toffee indicates a mixture of molasses and sugar. A third theory says that toffee’s earlier spelling, “toughy” or “tuffy”, was actually meant to refer to it’s chewy toughness. The term is said to have come from a southern British dialect.
During the 19thCentury sugarcane was cultivated and harvested at an impressive and inexpensive rate in Britain’s Caribbean colonies. Back home in England, treacle and sugar thus became very affordable for the masses, who then proceeded to satisfy their sweet teeth by developing candy, the most popular of which was toffee.
FAQs
Toffee didn't appear in dictionaries until after 1825, making it something of a newcomer to the world of candy. Most food historians agree that the sweet treat likely originated in Wales and then rose to prominence across Britain and Europe where supplies of butter and eventually imported sugar were plentiful.
What is the difference between English toffee and regular toffee? ›
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.
What is the difference between Irish and English toffee? ›
In America, English toffee usually refers to a candy made with slow-cooked sugar and butter, forming a brittle, which is then coated in chocolate and nuts. Our Irish toffee follows the same basic principle, but with one key difference - the quality!
What country is known for toffee? ›
The Early Origins of Toffee
England and many other European countries took a particular liking to toffee thanks to their plentiful butter supplies. At any rate, toffee took off in the early 1800's, and we know this for a fact since The Oxford English Dictionary first mentioned the word “toffee” in 1825.
What is toffee called in America? ›
American-style toffee is called Buttercrunch.
Typically made with white sugar, it is often dusted with crushed almonds or other nuts. Some are enrobed in chocolate—dark, milk or white. Buttercrunch can also beflavored with espresso, lavender, spices, etc. (See photo at top of page.)
Which is the famous toffee in the world? ›
Our English Toffee is World Famous for good reason - cooked to perfection so it melts in your mouth and covered with the finest milk chocolate and fresh roasted almonds.
What is an interesting fact about toffee? ›
The word is believed to come from the word 'tafia', a West Indian rum made with molasses or sugarcane juice. Different theories date the origins of this English sweet to the 19th century. Under slavery, the use of workers with no labour cost led to a steep drop in the prices of both sugar and molasses.
Why add baking soda to toffee? ›
This toffee is cooked initially to 310°F (154°C), then the salt and baking soda are added, creating carbon dioxide. The foaming and bubbling aerate the candy somewhat, making the texture lighter and the candy easier to bite into.
Is toffee just hardened caramel? ›
Toffee is a hard candy that combines the classic cooked sugar sweetness of caramel with the richness of butter. Technically, toffee is butterscotch—a combination of butter and sugar—cooked to what's known as the hard-crack stage in confectionery: over 300 degrees Fahrenheit on a candy thermometer.
Why does the butter separate when making English Toffee? ›
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).
Although named English toffee, it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "butter crunch". Conversely, in Italy they are known as "mou candies".
What is the name of the Scottish toffee? ›
The toffee tastes very strongly of black treacle (molasses), and cheap versions can be quite bitter. In Scotland, the treat is known as claggum, with less sweet versions known as clack. In Wales, it is known as loshin du (losin du or taffi triog). The flavour is similar to that of butterscotch.
What is the American word for toffee? ›
synonyms: brittle, toffy. types: peanut brittle. brittle containing peanuts. type of: candy, confect. a rich sweet made of flavored sugar and often combined with fruit or nuts.
Who first made toffee? ›
The crunchy, nutty treat originated in England in the late 1800s. Since then, its popularity has spread around the world. Let's explore the history of English Toffee together!
Is Carmel the same as toffee? ›
The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).
What are the origins of Toffifee? ›
Black and brown with a hazelnut – that's how Toffifee started in Germany in 1973. What was intended as a little energy snack for working women soon grew: Toffifee gave Storck a true worldwide innovation.
How is toffee different from caramel? ›
The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).
Why did butter separate when making toffee? ›
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's the difference between toffee and taffy? ›
The difference is mainly in the candy-making process: taffy is pulled and stretched until it's soft and chewy. Toffee, on the other hand, won't stick in your teeth like taffy, because it is boiled, shaped, and allowed to harden into a delicious, glossy slab.
