What makes English toffee different?

In America we call most toffee, English Toffee. What’s the difference between English and American toffee? The main difference is that traditional English toffee is created without nuts, while American toffee is created with a variety of nuts. The most common nuts being the almond.

What is the difference between English toffee and Almond Roca?

English Toffee vs Almond Roca So, is there a difference between English toffee and almond roca? They are pretty much the same thing. English toffee is a buttery, crunchy candy that you can make with or without nuts, and almond roca is basically just a brand name for the same candy.

What does baking soda do to English toffee?

The baking soda lightens the texture ever so slightly so you don’t break a tooth on the toffee. I do the same thing with my peanut brittle, but other recipes for toffee and brittle don’t always include baking soda. It’s my secret ingredient for perfect toffee!

Why is my English toffee chewy?

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. 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.

Is English toffee really from England?

The Nibble: English Toffee. Vosges Haut-Chocolate calls their product toffee, but it’s actually an all-American creation, buttercrunch. Call it what you want, this confection is a nouvelle combination of roasted, salted pecans and walnuts.

Should you Stir English toffee?

Yes, it is best to stir continuously when making toffee. This helps the candy to heat more evenly and also reduces the chance of the butter separating or sugar crystals forming. It does seem odd that your temperatures fluctuate so much when stirring and not stirring.

How do you get chocolate to stick to English toffee?

Quickly dust lightly with cocoa powder and then quickly add the melted chocolate. Use a spatula to spread the melted chocolate over the toffee. Add pistachios. Refrigerate to cool.

What temp do you cook English toffee to?

Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted. Continue to cook, stirring occasionally, until the sugar has melted and the mixture has turned golden brown. The toffee is ready when it reaches 295°F to 305°F (hard crack stage) on the candy thermometer.

What exactly is English toffee?

A popular variant in the United States 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 brand of confection made with an English toffee core.

Why is my English toffee soft?

Why is my toffee soft? If your toffee doesn’t have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

Why did my chocolate not stick to my toffee?

Most likely this happened because the toffee was already starting to cool before I added the melted chocolate. Some recommend putting the chocolate bits on top of the toffee and letting the heat from the toffee melt the chocolate.

Is English toffee like 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.

What is 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.

Why is my English toffee grainy?

Crystallization occurs when you heat the toffee too quickly and the sugar crystallizes on the side of the pot and gets mixed back into the toffee. That’s what creates a grainy texture. To prevent crystallization, take care to completely dissolve all the sugar before you bring the mixture to a boil.

Should you stir when making toffee?

Unlike other homemade candy and many caramel recipes that require constant stirring, toffee is different. It only needs to be stirred occasionally, otherwise it has a tendency to crystallize (turn sugary and grainy) or separate. I leave my stirring spoon in the pot the entire time.