Toffee is a confection made by boiling molasses or sugar (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 150-160°C (302–310°F). While being prepared, toffee is sometimes mixed with nuts or raisins.
The process of making toffee involves boiling the ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sweet. Different mixes, processes, and (most importantly) temperatures of toffee making will result in different textures and hardness, from soft and often sticky to a hard brittle material.
A particular application of toffee is in toffee apples, which are apples on sticks which are coated with toffee. Toffee apples are similar to taffy apples and caramel apples (both names for apples which are covered in caramel).
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