Welcome, candy lovers! We’re thrilled your love for the sweet things of life has led you to Tonja's Toffee. Have you ever bitten into a piece of toffee and wondered about the rich, buttery heritage behind the delicious treat? Today we are going to dive into the story of this timeless treat that has graced taste buds for generations.
The sweet tale of toffee begins in 19th-century England, where sugar became as common as tea time, thanks to the booming sugar cane cultivation in Britain’s Caribbean colonies. With sugar now an affordable pantry staple, people created new candies to enjoy and toffee was born as one of those never-to-be forgotten culinary innovations.
However, it wasn’t until 1825 the word “toffee” made its literary debut in the Oxford English Dictionary. It was defined as a variation of the word “taffy”, which referred to a type of boiled sugar syrup. Some speculate it is derived from the word “taffya”, a West Indian rum, as rum was once used to flavor candies. Others believe its name evolved from “toughy” or “tuffy”, nodding to its chewy toughness. Whatever its linguistic roots, our affection for toffee is undeniable!
Interestingly, what our original recipe, and other Americans, call “English toffee” would more accurately be called “buttercrunch.” Classic English toffee uses brown sugar, or even molasses, and no nuts. While American buttercrunch uses white sugar, giving it more of a crunch, and often includes nuts and other flavorings. The name "English toffee" likely stuck with the American version because it sounds more appealing than "buttercrunch," or perhaps businesses thought it would sell better, even though it's technically incorrect. We happen to agree that buttercrunch is less appealing, but you’ll notice on our labeling we’ve tried to avoid this debacle altogether by simply calling it “toffee” or “almond toffee” where appropriate. Our recipe, developed from Tonja’s Grandma Abbott’s recipe, creates a delicate-crisp yet melt-in-your mouth experience, with an array of exciting inclusions and toppings, including Tonja’s varieties of Milk Chocolate, Dark Chocolate, Butterscotch, White Chocolate and more!
Now, you might think, "It's just sugar and butter, how hard can it be?" But no, my friends, the magic of toffee lies in the precise science of the cooking process. It’s a delicate dance of temperature control where even a few degrees can mean the difference between sublime and substandard. Achieving that flaky, buttery texture and rich caramelized flavor is what makes toffee a favorite among candy lovers around the globe.
At Tonja’s Toffee, we pride ourselves on our handcrafted approach, celebrating not just the time-honored tradition of toffee making, but the very heart and character of Tonja herself, while daring to innovate with flavors like Salted and Coffee. Our toffee isn't just candy; it's a testament to the creativity and perseverance of confectionery craftsmanship throughout history, turning simple ingredients into something truly extraordinary.
Now that you’re in on the sweet saga of our favorite candy it is time to grab a bag (or six), gather some friends and family, and sweeten up!
Here’s to you from Tonja’s Toffee Team