Toffee
A hard, buttery candy made by cooking sugar and butter to the hard-crack stage, then cooling and breaking it into pieces.
- Chocolate, sugar and confectionery
- England
Also called: Russian fudge
English toffee is cooked to about 295 to 305°F (146 to 152°C) and often topped with chocolate and chopped nuts. Cooking it to a lower temperature gives softer, chewy toffee. Stirring steadily and using a heavy pan keeps the butter from separating.
Toffee bits are folded into cookies, brownies and ice cream, and toffee sauce is served over sticky toffee pudding.
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Tools for this
Taylor Candy & Deep-Fry ThermometerClips to the pot so you can watch the sugar or oil climb without guessing.See it on Amazon
Silicone Baking MatNothing sticks, bottoms bake evenly, and no parchment to buy.See it on Amazon
Farberware Stainless SaucepanA heavy base heats evenly so dairy and sugar don't scorch.See it on Amazon
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Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Toffee (Q927904), Wikidata