Toffee

Toffee is a confectionery made from sugar or molasses and butter, heated to a specific temperature, typically around 150°C (300°F). This process caramelises the sugars and thickens the mixture, creating a chewy or brittle texture depending on the exact cooking time and ingredients. It is a popular sweet treat enjoyed on its own or as an ingredient in other foods.

Manufacturers use toffee primarily as a flavouring and texturising agent, adding a rich, sweet, and buttery taste to a wide range of products. Its characteristic chewy or crunchy texture makes it a popular inclusion in confectionery such as candies, chocolates, and popcorn. It can also be used as a topping or incorporated into baked goods like biscuits and cakes.

Toffee is a foodstuff, not a regulated food additive, and therefore does not have an E-number or specific regulatory approval status as an additive. It is primarily composed of sugars and fats, which are sources of energy. The NHS advises limiting intake of foods high in sugar and fat as part of a balanced diet. Excessive consumption of sugary and fatty foods can contribute to weight gain and associated health concerns. There are no specific health concerns associated with toffee itself when consumed in moderation as part of a varied diet.