Toffee Pairings | What Goes Best With Toffee? (2024)

FAQs

Toffee Pairings | What Goes Best With Toffee? ›

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.

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.

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.

Pretty much any combination of a shade of light blue with a shade of toffee will do.

In the kitchen, FOBs (friends of butterscotch) include apples, pecans, cream, nutmeg, cloves, cardamom, chocolate, dessert sherry, rum and Scotch whisky. Here are some simple ways to showcase its flavor: Make butterscotch sundaes. Add a little Scotch or rum to warm butterscotch sauce.

Selecting the appropriate base spirit is crucial when working with Toffee. Bourbon, rum, or dark whisky are good choices as they align well with the caramel notes in toffee. Experiment with these spirits to find the balance that suits your taste preferences.

The English toffee eaten with regularity in America is also called buttercrunch. What's the difference? Primarily, the difference rests in the ingredients. Toffee in Britain is made with brown sugar, whereas buttercrunch is made with white granulated sugar.

Top pairings

Your best bet is a sweet fortified wine like tawny port, sherry or Madeira, a beer (believe it or not!) or a whisky liqueur. * An Australian liqueur muscat has similar toffeed flavours but you might find it just a bit too much of a good thing. * The same goes for a sweet oloroso or cream sherry.

Should toffee be refrigerated? ›

Store homemade toffee in an airtight container at room temperature for up to a week or in the fridge for up to two weeks.

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.

This toffee is cooked initially to 310°F (154°C), then the salt and baking soda are added, creating carbon dioxide. The foaming and bubbling aerate the candy somewhat, making the texture lighter and the candy easier to bite into.

Toffee offers a rich, indulgent taste experience, characterised by a deep, caramelised sweetness and a buttery richness. The primary flavour profile of toffee is a blend of sweet and slightly burnt sugar, which comes from the caramelisation process during cooking.

The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).