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Toffee is an English 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).
To attract customers, they decided to sell a special toffee. [1] [2] Violet developed a recipe which blended the traditional, brittle English butterscotch with soft, American caramel, [1] and they sold the toffee as Mackintosh's Celebrated Toffee. The toffee's success enabled Mackintosh to expand the business beyond Halifax by 1894.
Toffee is a confection made out of butter and sugar that is cooked to the hard-crack stage (about 300 degrees) on a candy thermometer, then cooled to a crunchy texture.
The Heath bar is a candy bar made of toffee, almonds, and milk chocolate, first manufactured by the Heath Brothers Confectionery in 1928. [1] The Heath bar has been manufactured and distributed by Hershey since its acquisition of the Leaf International North American confectionery operations late in 1996.
His wife attempted to make some extra money on the side by selling toffee from the window of their house in Stenhousemuir. The secret recipe for the toffee was bought by McCowan in a pub from a man selling the toffee for a pint. The toffee proved more successful than the lemonade and soon became the primary family income. [1]
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