caramel toffee recipe | caramel candy | how to make chewy caramels (2024)

FAQs

Is chewy toffee the same as caramel? ›

Toffee vs Caramel

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

Combine butter, brown sugar, condensed milk, corn syrup, and salt in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly.

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).

Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature.

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

Enjoy all the taste of Werther's caramel, in a smooth creamy toffee. Each Werther's Original gives you a special moment of warmth and enjoyment when it melts wonderfully in the mouth.

You can use whole milk, almond milk, or evaporated milk in place of heavy cream. You'll need to cook it for a couple more minutes longer after you add it so it can thicken up a bit. Try adding vanilla extract to your caramel sauce for a boosted flavor.

There are many different kinds of caramel, including soft caramels, hard caramels, and chewy caramels. Soft caramels are made with a high proportion of milk or cream, which gives them a soft, creamy texture. Hard caramels, on the other hand, are made with very little milk or cream, and have a harder, crunchier texture.

Simply put, toffee is an overcooked butterscotch — easy to break and with little to no elasticity. Webstaurant Store calls toffee a "hard-crack" candy, which must be heated to a temperature between 295 and 304 degrees F. This allows even more water to evaporate from the mix, increasing the sugar content to 99%.

What is the difference between British toffee and American 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.

The difference is mainly in the candy-making process: taffy is pulled and stretched until it's soft and chewy. Toffee, on the other hand, won't stick in your teeth like taffy, because it is boiled, shaped, and allowed to harden into a delicious, glossy slab.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

Swirl, don't stir: While slow, deliberate stirring will help the sugar dissolve evenly, you want to stop stirring once it has fully melted.

There is something in Toffifee for everyone: a delicious caramel cup filled with a crunchy hazelnut, nougat cream and topped with smooth dark chocolate. Launched in 1973 and now available in more than 100 countries: Toffifee is a real success story.

a hard, chewy, often brown sweet that is made from sugar boiled with butter.

Toffee is different from caramel. They both have sugar and butter, but toffee doesn't have the added cream. The effect is a distinct sweetness.

When it comes to butterscotch and toffee you've got a lot of the same ingredients. They also use butter, vanilla, and heavy whipping cream, but it's the sugar that differentiates these two from caramel. While caramel uses white sugar, both butterscotch and toffee use brown sugar.