Posts tagged “toffee

January 8 – National English Toffee Day

Posted on January 8, 2012

toffeeNational Toffee Day

Fact: Toffee and Caramel are sometimes interchangeable.

The difference between the two?

Toffees consist of mainly sugar and water, while caramels use dairy products in their production, making them softer

Today’s Food History

on this day in…

  • 1676 Charles II of England revoked his previous proclamation suppressing Coffee Houses due to public response.
  • 1800 The first soup kitchens in London were opened to serve the poor.
  • 1823 Alfred Russel Wallace was born. Wallace was a British naturalist who developed a theory of natural selection independently of Charles Darwin. He sent his conclusions to Darwin, and their findings were both presented to the Linnaean Society in 1858.
  • 1825 Eli Whitney died. Inventor of the cotton gin, but more important he developed the concept of mass producing interchangeable parts.
  • 1872 African American inventor Thomas Elkins received his second patent. It was for a ‘Chamber Commode’ – a combination “bureau, mirror, book-rack, washstand, table, easy chair, and earth-closet or chamber-stool.”
  • 1894 Pierre Joseph van Beneden died. A Belgian parasitologist, he discovered the life cycle of tapeworms.
  • 1926 Comedian ‘Soupy Sales’ was born. Most of his routines ended with Soupy receiving a pie in the face.
  • 1992 President George H.W. Bush becomes ill on a trip to Japan and vomits on Japanese Prime Minister Miyazawa Kiichi.
  • 1998 Walter E. Diemer died. While working for the Fleer Chewing Gum Company, he experimented with recipes for chewing gum as a hobby. (He really liked his gum!). He invented bubble gum in 1928.
  • 2002 Dave Thomas, founder of Wendy’s Hamburger chain, died.

some content is courtesy of www.FoodReference.com, used with permission

Toffee

Posted on December 7, 2011

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 300 to 310 °F (150 to 160 °C). While being prepared, toffee is sometimes mixed with nuts or raisins.

The process of making toffee involves boiling the ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and (most importantly) temperatures of toffee making will result in different textures and hardnesses, from soft and often sticky to a hard brittle material.

A popular variant in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a type of candy made with an English toffee core.

Although named English toffee it bears little resemblance to the wide range of confectionery known as toffee currently available in the UK.

Another variant is Cinder toffee, also called honeycomb or sponge toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing. The baking soda and vinegar react to form carbon dioxide, which is trapped in the highly viscous mixture. In the UK the most well known honeycomb candy is the Crunchie bar. In New Zealand this is called hokey pokey.

A particular application of toffee is in toffee apples, which are apples on sticks which are coated with toffee. Toffee apples are similar to taffy apples and caramel apples (both names for apples which are covered in caramel).

In the UK, toffee apples, sometimes called candy apples, are coated with brittle candy similar to boiled sweets.

Toffee used in confectionery has many different forms and is mixed with many different ingredients. Rum & Butter Toffee, Chocolate Covered, Vanilla & Chocolate, Rum & Raisin, Honeycomb.

January 8 – Today’s Food History

Posted on January 8, 2011

National Toffee Day Fact: Toffee and Caramel are sometimes interchangeable. The difference between the two? Toffees consist of mainly sugar and water, while caramels use dairy products in their production, making them softer Today’s Food History on this day in… 1676 Charles II of England revoked his previous proclamation suppressing Coffee Houses due to public response. 1800 The first soup kitchens in London were opened to serve the poor. 1823 Alfred Russel Wallace was born. Wallace was a British naturalist who developed a theory of natural selection independently of Charles Darwin. He sent his conclusions to Darwin, and their findings were both presented to the Linnaean Society in 1858. 1825 Eli Whitney died. Inventor of the cotton gin, but more important he developed the…

Nougat

Posted on March 24, 2010

Nougat (pronounced /ˈnuːɡɪt/ NUH-gət or /ˈnuːɡɑː/ NOO-gah (Commonwealth) or /ˈnuːˌɡət/ NOO-ɡət (US)) is a term used to describe a variety of similar traditional confectioneries made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, or hazelnuts are common), and sometimes chopped candied fruit. The consistency of nougat can range from chewy to hard depending on its composition, and it is used in a variety of candy bars and chocolates. There are two basic kinds of nougat: white and brown. White nougat (which appeared in Montélimar, France, in the 18th century) is made with beaten egg whites and is soft, whereas brown nougat (called nougatine in French) is made with caramelized sugar and has a firmer, often crunchy texture. In southern Europe, where it is…

  

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