Difference Between Fudge and Toffee

Fudge is made by sugar, butter, and milk while toffee is made of sugar and butter. ... As a result, toffee is more hard and brittle than toffee. Fudge is soft, crumbly or chewy sweet made by mixing sugar, butter, and milk or cream.

1. Is fudge a caramel?
2. What is difference between toffee and caramel?
3. What is the difference between toffee and English toffee?
4. What makes fudge fudge?
5. What does fudge mean sexually?
6. Why did my fudge turn into toffee?
7. What is the best toffee?
8. Why is my homemade toffee chewy?
9. Which sugar is best for caramel?
10. Should you Stir English toffee?
11. Why is it called toffee?
12. What does toffee mean?

Is fudge a caramel?

Technically, fudge is highly grained caramel, with typically about 25–30% sugar crystal content. The numerous sugar crystals impart a softer texture than found in caramel.

What is difference between toffee and caramel?

Both caramel and toffee are based on slowly, carefully burning sugar, often with butter. But caramel is softer because it also includes cream, milk, or condensed milk. ... Caramel is cooked at a lower temperature, about 248 degrees Fahrenheit, while toffee is heated up to about 300 Fahrenheit to make it crunchy.

What is the difference between toffee and English toffee?

Unlike American toffee, which uses white granulated sugar, most English toffee uses brown sugar, which gives it a slightly different taste. In England, there are many varieties of toffee that do not contain nuts, although the American version of English toffee almost always does.

What makes fudge fudge?

Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

What does fudge mean sexually?

euphemism for "what the fuck". See also fudge.

Why did my fudge turn into toffee?

If you boil the fudge to a temperature lower than 232 F, your fudge will retain extra moisture, which can make it chewy or in extreme cases, prevent it from setting at all. If the temperature goes much beyond 234 F, the fudge's final texture will be hard, dry and crumbly.

What is the best toffee?

• Top Toffee.
• GOLD. Tomo Toffee Dark Chocolate Toffee.
• SILVER. Confectionately Yours English Toffee - Northwest Gourmet Dark Chocolate Almond.
• BRONZE. Tombo Toffee Almond. Ava's Premium Toffee Ava's Premium Pecan and Sea Salt Toffee. ...
• HONORABLE MENTION. Dave's Sweet Tooth Coffee Toffee. Tombo Toffee Orange.

Why is my homemade toffee chewy?

Toffee, chewy or crunchy? Toffee is rather known for sticking to your teeth, I'm afraid. If yours is getting too sticky or chewy, you may not be heating it to the proper temperature. If that's not the problem, but it gets more chewy over time, it may be absorbing more moisture, causing it to become extra chewy.

Which sugar is best for caramel?

Which type of sugar to use in cooking

• Granulated sugar. The slightly larger crystals of granulated sugar mean it is good for making caramel, and you can substitute it for caster in a sponge but you may be sacrificing some of the lightness. ...
• Demerara sugar. ...
• Dark and light muscovado sugar. ...
• Dark and light soft brown sugar.

Should you Stir English toffee?

Do not stir the mixture as it cooks, as introducing a wooden spoon to the mixture as it boils can cause crystallization. After you make the Toffee, cleaning the saucepan is an issue. The best way to remove all that hard caramelized sugar is to fill the saucepan with water and bring it just to a boil.

Why is it called toffee?

The food writer Harold McGee points to the native Creole language wherein toffee indicates a mixture of molasses and sugar. A third theory says that toffee's earlier spelling, “toughy” or “tuffy”, was actually meant to refer to it's chewy toughness. The term is said to have come from a southern British dialect.

What does toffee mean?

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.