Toffee Making Plant

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.Toffee is made from sugar mixed with milk, butter or cream plus an ingredient such as lemon juice or golden syrup to stop it crystallising. The mixture is heated to between 140C and 154C ('soft crack' stage and 'hard crack' stage), then allowed to cool and set.One food writer, Harold McGee, states that the word toffee is actually Creole in origin and means a mixture of molasses and sugar, but which Creole dialect it comes from is unknown. The English may have had a confection that they called toffee, but there were differences between the two.