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.
- Put the sugar and water in a small saucepan and heat gently, stirring until dissolved.
- Bring to a boil, stop stirring and then reduce the heat and simmer until mixture changes colour.
- For chewy toffee, remove mixture when a it becomes light golden brown.
- For a hard toffee remove the mixture when it’s a deep golden brown.
- For brittle toffee with a strong flavour remove when it’s dark golden brown.
- Pour toffee onto greased baking paper and spread with a spatula or into patty cake papers and allow to set.
- 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.
- Mixture can be doubled or tripled as long as proportions are maintained i.e. 3 parts sugar to 1 part water.