Coffee Toffee Recipe from The Smitten Kitchen Cookbook (2024)

FAQs

What is coffee toffee made of? ›

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.

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.

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.

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.

For better crunch, add baking soda

The base soda is reacting with the acid sugar, plus heat, to make tons of tiny bubbles.

Lotte Coffy Bite Toffee

This is the best toffee in the world that has a rich flavor of coffee.

This should NOT be a non-stick pan, because non-stick pans allow crystals to be pulled into the cooking toffee and will cause the batch to crystallize. The heavy pan distributes heavy evenly so the toffee cooks without burning.

What happens if you eat too much toffee? ›

Eating too much added sugar can have many negative health effects. An excess of sweetened foods and beverages can lead to weight gain, blood sugar problems and an increased risk of heart disease, among other dangerous conditions.

If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out. It can also be caused by the mixture being heated unevenly (if the pan has a thin base and has hot spots).

Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly. You can also try adding a spoonful or two of very hot water to the toffee to help it come together.

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

Toffee is a confection made by caramelizing sugar or molasses (creating inverted 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 being prepared, toffee is sometimes mixed with nuts or raisins.

The coffee base is full of flavor and does give you a slight caffeine bust.

Our Butter Toffee flavored coffee has a creamy, rich caramel taste, with a warm and buttery toffee accent. The mellow candied aroma, balanced body and acidity of this 100% Arabica coffee makes for a full and satisfying cup.

Toffee is just sugar, butter, water, and vanilla cooked to a hard crack stage and caramel has added heavy whipping cream and cooked to a firm ball stage. While I like toffee, I think that if it's not done right it takes on a burned sugar flavor and I really prefer a richer flavor of caramel!