Toffee

Toffee is a confection made to a variety of recipes by boiling together molasses, treacle or sugar with butter, milk and occasionally flour. The mixture is heated until the temperature reaches 150-160°C (305–320°F) (known as the hard crack stage to confectioners). Toffee in the making is often mixed with nuts or raisins.

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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 sweet. Different mixes, processes, and (most importantly) temperatures of toffee making will result in different textures and hardnesses, from soft and oftimes sticky to a hard brittle material.

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A variant is "Cinder Toffee" (also called Honeycomb toffee or sponge toffee), which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing. The baking soda and vinegar react to form carbon dioxide which is trapped in the highly viscous mixture.

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A particular application of toffee is in toffee apples, which are apples on sticks which are coated with toffee. Toffee apples are similar to taffy apples and caramel apples (both names for apples which are covered in caramel), but not the same as candy apples which are coated in cinnamon hard candy.

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Owing to its sticky property, toffee has the capacity to pull loose dental fillings from teeth.

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The origins of the word are unknown; The Oxford English Dictionary dates the first publication of the word to 1825, though there's little doubt that the sweet dates back further than that. (McGee, 1984 p. 410) claims it to be "from the Creole for a mixture of sugar and molasses" and that it entered the language early in the 19th century.

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Confection: REDIRECT confectionery...

Molasses: Molasses or treacle is a thick, syrupy derivative of the juice of the sugarcane plant or the processing of sugar beet. The quality of molasses depends on the maturity of the sugar cane or beet, the amount of sugar extracted, and the method of extraction....

Treacle: Treacle is an obsolete pharmaceutical term for a medicinal salve, usually given for snakebites, poisons, and various diseases. In the Middle Ages, wells that were believed to contain curative water were known as "treacle wells".See also treacle mining.Treacle is another word for molasses....