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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 . While being prepared, toffee is sometimes mixed with nuts or raisins. Variants and applications A popular variant in the United States 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 brand of confection 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 United Kingdom. However, one can still find this product in the UK under the name "butter crunch". Conversely, in Italy they are known as "mou candies". Etymology The origins of the word are unknown. Food writer Harold McGee claims it to be "from the Creole for a mixture of sugar and molasses", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonfire Toffee
Bonfire toffee (also known as treacle toffee, Plot toffee, or Tom Trot) is a hard, brittle toffee associated with Halloween and Guy Fawkes Night (also known as "Bonfire Night") in the United Kingdom.Keating, "Where to Get the Best Treacle Toffee," ''The Times'', October 20, 2007. The toffee tastes very strongly of black treacle ( molasses), and cheap versions can be quite bitter. In , the treat is known as claggum, with less sweet versions known as clack. In |
Honeycomb Toffee
Honeycomb toffee, honeycomb candy, sponge toffee, cinder toffee, seafoam, or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture. Its main ingredients are typically brown sugar (or corn syrup, molasses or golden syrup) and baking soda, sometimes with an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. When acid is not used, thermal decomposition of the baking soda releases carbon dioxide. The sponge-like structure is formed while the sugar is liquid, then the toffee sets hard. The candy goes by a variety of names and regional variants. Owing to its relatively simple recipe and quick preparation time, in some regions it is often made at home, and is a popular recipe for children. It is also made commercially and sold in small blocks, or covered in chocolate, a popular example being the Crunchie bar of Britain or the Violet Crumble of Australia. Regional names Honeycomb toffee is known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heath Bar
The Heath bar is a candy bar made of toffee, almonds, and milk chocolate, first manufactured by the Heath Brothers Confectionery in 1928. Since its acquisition of the Leaf International North American confectionery operations late in 1996, the Heath bar has been manufactured and distributed by Hershey. History In 1913, L. S. Heath, a school teacher, bought an existing confectionery shop in Robinson, Illinois as a likely business opportunity for his oldest sons, Bayard Heath and Everett Heath. There, in 1914, the brothers opened a combination candy store, ice cream parlor, and manufacturing operation. With the success of the business, the elder Heath became interested in ice cream and opened a small dairy factory in 1915. His sons worked on expanding their confectionery business. At some point, they reportedly acquired a toffee recipe, via a traveling salesman, from Vriner's Greek confectionery in Champaign. In 1928, they began marketing the toffee confection locally as "He ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond Roca
Almond Roca is a brand of chocolate-covered, almond butter crunch, hard toffee with a coating of ground almonds. It is similar to chocolate-covered English toffee. The candy is manufactured by the Brown & Haley Co. of Tacoma, Washington, founded in 1914 by Harry Brown and J.C. Haley. Background Almond Roca was invented in 1912 by Harry Brown and J. C. Haley, founders of Brown & Haley Company. The candy's name is said to have been inspired by Tacoma's head librarian, Jacqueline Noel, who chose the Spanish word ''roca'', meaning 'rock' in English, to describe the hard, log-shaped confection. Brown owned a small confectionery store, and Haley worked for a spice company. They met at church in 1908 and started the business together in 1914 as the Oriole Candy Company. They changed the name to Brown and Haley in 1919. Brown & Haley first used Almond Roca's trademark pink tin can containers in 1927 to extend the product's shelf life. Individual pieces of Almond Roca candy are wrapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moffat Toffee
Moffat toffee is a boiled sweet made in the Scottish town of Moffat. The confection is notable for its tangy but sweet centre which gives the sweet its unusual flavour. The Moffat Toffee old family recipe is thought to have been used for the first time commercially by present owner Blair Blacklock’s great-grandmother, Janet Cook Johnstone, around the late 19th century. The toffee was made by hand in batches of about 7 lbs (3 kilos) at the time. It was sold mainly in uncut flat rounds of varying sizes. It is still made in Moffat and over 300 kilos are made of the sweet every week. Moffat Toffee can be found in many sweet shops, garden centres and other retail outlets in Scotland Scotland (, ) is a Countries of the United Kingdom, country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a Anglo-Scottish border, border with England to the southeast ... including the Moffat Toffee Shop. References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Crack
Candy making or candymaking is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee. Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. A chocolatier is a person who prepares confectionery from chocolate, and is distinct from a chocolate maker, who creates chocolate from cacao beans and other ingredients. Cotton candy is a form of spun sugar often prepared using a cotton candy machine. History The technology for candy making has generally kept pace with the technology of the times. For e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterscotch
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, but other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar. Butterscotch is similar to toffee, but for butterscotch, the sugar is boiled to the soft crack stage, not hard crack as with toffee. Often credited with their invention, Parkinson's of Doncaster made butterscotch boiled sweets and sold them in tins, which became one of the town's best known exports. They became famous in 1851 when Queen Victoria was presented with a tin when she visited the town. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes). The term ''butterscotch'' is also often used more specifically of the flavour of brown sugar and butter together even if the actual confection butterscotch is not involv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Candy
Russian candy ( fi, kinuski; russian: ки́нуски ''kinuski'') is a very sweet toffee-like dessert made by carefully heating equal amounts of milk or cream and sugar. It is a traditional dessert sauce in Nordic countries. Karl Fazer brought the first ''Russian candy'' recipe to Finland from St. Petersburg Saint Petersburg ( rus, links=no, Санкт-Петербург, a=Ru-Sankt Peterburg Leningrad Petrograd Piter.ogg, r=Sankt-Peterburg, p=ˈsankt pʲɪtʲɪrˈburk), formerly known as Petrograd (1914–1924) and later Leningrad (1924–1991), i .... See also * * References External links Recipe using Russian candy History of Fazer Café Confectionery Russian cuisine {{confection-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fudge
Fudge is a type of confection that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline candy falls in between fondant icing and hard caramels. Fruits, nuts, chocolate, caramel, candies, sweets, and other flavors are sometimes added inside or on top. Fudge is often bought as a gift from a gift shop in tourist areas and attractions. History Fudge originated in the US during the late 19th century. The term fudge is said to have come in the 17th century from the interjection fadge, meaning “to fit together in a clumsy manner” and was originally used as a verb. Recipes were printed in many periodicals and advertisements during the 1880s. Its popularity was partly due to the decreasing cost of refined white sugar and partly due to the ability to make it at home without special equipment. Its inexpensive, unrefined qual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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