Toffee
Toffee
Toffee (pronunciation: /ˈtɒfi/) is a type of confectionery made by caramelizing sugar or molasses (creating invert sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While it is often made at home, it is also commercially produced by numerous companies all over the world.
Etymology
The word "toffee" comes from the word "tafia," which was a cheap rum made from sugarcane juice. This rum was used in the early recipes of toffee to add flavor. The term "toffee" was first mentioned in the Oxford English Dictionary in 1825. It is believed to have been first used in 1817 by John Jackson, a confectioner from Doncaster.
Related Terms
- Caramel: A confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
- Butterscotch: A type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.
- Fudge: A type of confectionery which is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.
- Brittle (food): A type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts.
- Treacle: Any uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle.
External links
- Medical encyclopedia article on Toffee
- Wikipedia's article - Toffee
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