Basic Toffee

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.

Ingredients

Work on a 3 to 1 sugar to water ratio. For example, if you have 3 cups of sugar, you'd use 1 cup of water.

Method

  1. Put the sugar and water in a small saucepan and heat gently, stirring until dissolved.
  2. Bring to a boil, stop stirring and then reduce the heat and simmer until mixture changes colour.
  3. For chewy toffee, remove mixture when a it becomes light golden brown.
  4. For a hard toffee remove the mixture when it’s a deep golden brown.
  5. For brittle toffee with a strong flavour remove when it’s dark golden brown.
  6. Pour toffee onto greased baking paper and spread with a spatula or into patty cake papers and allow to set.
  7. Toffee will continue to brown after removal from the heat due to the residual heat in the mixture so remove just before the colour you want.
  8. Mixture can be doubled or tripled as long as proportions are maintained i.e. 3 parts sugar to 1 part water.