Talk:Toffee

alternative name
I think dat other chocolate is probably not an accurate alternative name for toffee — Preceding unsigned comment added by 148.144.10.100 (talk) 16:06, 7 February 2019 (UTC)

Origin
Where is its country of origin? Is it Kazakhstan? It's Englandstan!!! I like s

I think the 14:53, 24 November 2009 revision may be bullshit...I tried to find a Latin word tofene and have been unable to do so.

stickiness of toffee
i think it is an urban legend that toffee or caramel can pull out fillings because i have eaten a lot of toffee, caramel and other similar sticky sugar-substances and i also have more than 10 fillings (perhaps due to eating so much caramel...) and i have never had one pulled out even a tiny bit, also i have never heard of anyone who has had their fillings sucked out by sticky toffee.

i haven't changed the article, but if someone wants to remove that or at least change it to say it is an urban legend. whatever


 * One (possibly both) my parents have lost fillings to toffee on at least one occasion. I guess its just a matter of how firm the fillings are. 212.159.79.130 (talk) 23:25, 29 October 2008 (UTC)


 * Rot (literally!) I've lost fillings to toffee :-( Stub Mandrel (talk) 17:39, 19 December 2023 (UTC)

English toffee
Speaking as an Englishman living in the US, British-style toffee to me is supposed to be (very) chewy. Never the brittle crunchy type that invariably seems to be marketed as 'English' here. —Preceding unsigned comment added by 208.48.205.42 (talk) 17:25, 31 October 2007 (UTC)

So what you are saying is that English-toffee is more like US-caramel? I just bought something that looked and tasted like caramel and was marked as English toffee. Although it did seem a bit, thicker and stickier. —Preceding unsigned comment added by 74.234.208.239 (talk) 22:17, 3 November 2008 (UTC)


 * Proper English toffee has a range of textures from soft-ish (normally reserved for chocolate centres) to very, very tough, but most commonly it is of the latter consistency. It is sold with or without nuts (normally without), as 'plain' or flavoured (normally 'plain'), the main flavours being rum, liquorice, mint and treacle. We have to be careful not to lose fillings with the tougher varieties! I am puzzled by the phrase 'there is some debate as to which is the traditional English style and which is an Americanized version' - any Englishman or woman would instantly and correctly identify the 'proper' English variety - so from where does the 'debate' (really a euphemism for argument) stem, exactly? Blitterbug (talk) 13:44, 20 April 2009 (UTC)9th


 * It stems from the following facts (all of which are uncontroversial on their face, when taken alone):


 * Americans were English, once
 * Americans did not, in all cases, up and start changing aspects of their culture just in order to 'Americanize' themselves
 * England and English culture have likewise not been frozen in time since some of their countrymen colonised the New World


 * therefore, it follows logically that at least SOME aspects of English culture from the past have been preserved as it were in America, but not in England (as likewise is the inverse). so there you have your answer. (I have no opinion on whether they're right, but that's where the question stems from) Firejuggler86 (talk) 06:01, 14 January 2021 (UTC)

Hammer?
Someone knowledgeable should write about toffee hammers here. Kellen T 11:23, 12 May 2006 (UTC)

I should say! I have never even heard of them.

Although a traditional english toffee like walkers or thorntons is chewy, it is also hard enough to shatter when hit. Thorntons toffee is purchased already broken up into uneven pieces, but Walkers used to be available in a foil tray, supplied with a small chrome plated cast iron hammer with which you broke the toffee up yourself. You will note from this that toffee should be both brittle and chewy. —Preceding unsigned comment added by 151.170.240.10 (talk) 12:13, 11 May 2009 (UTC)

Taffy vs Toffee
There are separate pages for taffy (candy) and toffee. I always thought this was a different spelling/pronunciation of the same thing, allowing for regional differences of recipe. Are there people who eat both "taffy" and "toffee" and can explain the difference? Currently bth articles "See also" to each other but don't explain what the difference is. jnestorius(talk) 20:40, 29 July 2006 (UTC)

I have always thought the difference between taffy and toffee was milk/cream and soft ball-hard crack. Toffee has milk or cream and is hard crack, taffy does not and is soft ball and pulled.

The Confectionery page disagrees with this. 216.243.200.225 16:49, 4 October 2006 (UTC)

Taffy does not have chocolate, and it's kind of like gum you can swallow. Toffee is a candy that is usually harder, and sometimes has chocolate.75.74.112.76 10:44, 17 October 2006 (UTC)
 * Acutally, there are some recipies for chocolate Taffy out there, although I don't really know if it's commercially sold. A quick google of "Chocolate Taffy" can verify this.204.101.159.34 12:12, 5 April 2007 (UTC)
 * Salt Water Taffy (Zeals) is easy to find selling retails in the USA. 81.99.178.220 (talk) 10:22, 20 May 2023 (UTC)


 * I cannot verify this, but I believe the difference is that toffee is caramelized, whereas taffy is not. NightBear (talk) —Preceding undated comment added 03:45, 30 June 2013 (UTC)

Toffee made with milk?
I think toffee is just sugar and butter heated until the soft or hard crack stage, depending on the temperature, so it forms a thick paste that is cooled down. Water can be used to mix the sugar and the butter. Milk is used to make fudge. —The preceding unsigned comment was added by 84.203.0.210 (talk) 01:02, 15 February 2007 (UTC).

That's my understanding; so I've amended the article [16/4/08].

But you can make toffee with milk, and indeed cream. Dairy toffee is a common British type of toffee, and it is definitely not fudge. see a recipe here:. Dairy toffee is typically sold wrapped in individual pieces. 82.37.163.124 (talk) 11:52, 18 February 2015 (UTC)

Failure of Neutrality
Due to the ongoing efforts by certain parties to insert POV language and to intimidate anyone who attempts a more neutral tone, I am challenging this article and bringing it before the Arbitration Committee. — Preceding unsigned comment added by 24.27.24.116 (talk) 22:04, 28 October 2011 (UTC)

Hatnote to Tofu
This section is about a discussion whether a headnote "Not to be confused with tofu" should be here, and whether a headnote "Not to be confused with toffee" should be in the article Tofu. --D.M. from Ukraine (talk) 19:58, 24 August 2012 (UTC)

As I stated here, I do not think the hatnote is needed. I will let others decide. Anna Frodesiak (talk) 23:28, 14 August 2012 (UTC)
 * I propose for this item do be decided by native English speakers living in English-speaking countries (better from several such countries). They should estimate whether it is easy to confuse tofu with toffee (speaking in English and living in an English-speaking country). --D.M. from Ukraine (talk) 19:58, 24 August 2012 (UTC)

Caramel
Toffee is another term for Caramel. Yet, I still wonder what they make toffee out of. — Preceding unsigned comment added by 86.163.194.175 (talk) 12:10, 8 May 2015 (UTC)

Infobox
Where on earth does any of that information come from? Saskatchewan is not mentioned anywhere in the article, nor is the "creator," who is not cited anywhere else. The other stuff may be disputable to some degree, but as this is the infobox, the highly suspect "region" and "creator" need immediate review. Tranquilled (talk) 02:06, 25 October 2016 (UTC)

Too many nonsense edits
Consistent with several users commenting above, administrator Dlohcierekim agreed that this article has become a "vandalism magnet", and sensibly set up several months of protective measures to quiet things down. The details are here. Hope for the best. —173.68.139.31 (talk) 21:34, 12 February 2019 (UTC)

Etymology
I have found this book reference from 1800.

https://www.google.com/books/edition/Ishmael/knw-AQAAMAAJ?hl=en&gbpv=1&bsq=toffee&dq=toffee&printsec=frontcover

Ishmael: Volume 2, Page 175, Mary Elizabeth Braddon That Northern Irish Historian (talk) 18:23, 21 October 2023 (UTC)