The Art of Making Toffee
There's something magical about the smell of cooking toffee. For me, it's a scent that evokes memories of a bustling house and cozy kitchens while cooking alongside the beloved women of my family - Great-Grandma Abbott, Grandma Carrie, and my Mom, Tonja.
Growing up, toffee making wasn't ONLY about precise measurements. It was about intuition, observation, and the shared experience of creating something delicious. We'd stand around the stove, armed with a heavy-bottomed pot and a wooden spoon, patiently stirring as the sugar and butter transformed.
We did have a thermometer on standby, but it wasn't entirely necessary. There is a clear turning point in toffee making. The shift in aroma, from buttery to rich caramel, was our first clue. Then, the color change, a visual confirmation that all that stirring could finally come to an end. Discovering that turning point without the use of a thermometer was like a rite of passage, a moment when you felt like you'd truly mastered the craft.
Of course, we now use thermometers to ensure consistency, but those early lessons instilled a deep appreciation for the art of toffee making.
The Process
First we heat the sugar and butter. Next we add the almonds to the light bubbling amber mixture. After the toffee reaches the perfect temperature, it's poured onto a pan, spread, and sprinkled with chocolate. The residual heat melts the chocolate, allowing us to spread it evenly. Then, chopped almonds are added for that extra crunch.
The cooling process is crucial. When we made toffee just for our family gatherings we allowed the toffee to set just until it's cooled. No one could stay out of it longer than that! Now we allow it to set for a few days, to ensure the chocolate has bonded with the toffee before cracking it into pieces. We've experimented with different cracking methods, finally settling on the original hand-breaking method to prevent loss of chocolate, excessive amounts of crushed toffee, and also to prevent a deteriorated overall appearance.
Packaging is another challenge. Getting those irregularly shaped pieces into our stand-up resealable pouches, in 16oz, 8oz, or 4oz sizes, requires a bit of finesse. A French fry scoop has proven to be a surprisingly effective tool!
Then vs. Now
My mom's dedication to quality was evident from the start. She began by making seven-pound batches and hand-dipping each piece in chocolate. It was a labor of love, a testament to her commitment to creating an exceptional product. Even the bows on the packaging had to be perfect (just ask any of my mother's children)!
My mom later upgraded to a commercial cooker that handles 25-pound batches, streamlining the process while maintaining the same high standards. It stirs and monitors the temperature, ensuring consistent quality every time. We continue to use this cooker today.
We've updated the packaging from hand-labeled, bowed, and sealed bags to preprinted, resealable stand up pouches. This has streamlined the process for us and added a layer of convenience for our customers, while still maintaining the concept of a beautiful, giftable bag.
Weathering the Storms (Literally):
We soon discovered that toffee making isn't immune to the whims of weather. Humidity, in particular, can wreak havoc on the texture, leading to stickiness or crystallization. We've learned to combat this by controlling the humidity in our kitchen, aiming for around 35%. And sometimes, when it's raining, we simply don't make toffee.
We've also faced challenges in developing new flavors like our Salted and Coffee recipes. It's not as simple as - take out the almonds. Only removing the almonds results in a tacky toffee that sticks to the teeth. You must make accommodations for adding or subtracting any ingredients. My dear sister-in-law, Maegan has tackled this challenge head-on through lots of research and trial and error. She's currently working her magic with a new product we hope to release later this year!
What Makes Our Toffee Special
Our toffee is special because of it's unbeatable texture and taste. We've perfected our recipe to avoid the pitfalls of tackiness or graininess. It's crisp, buttery, and melts in your mouth. We invite you to do a taste test and experience the difference for yourself!
From the warmth of those family kitchens to our bustling production space, toffee making has been a journey of tradition, innovation, and a whole lot of love. And we're excited to continue sharing our passion for this sweet treat with you!
Remember - Sweeten Up and Stay Sweet,
Aubrey
Try any of our six varieties in our Tonja's Toffee online store and let us know what you think!
