Toffee is a bit harder than its like-colored cousin, caramel and according to Food Scientist, Harold McGee contains less butter and milk solids and is cooked 50°F hotter.
Candy and Chocolate
Divinity is a nougat-like sugar candy that is aerated with egg-white foam. It’s a cross between a meringue and a candy, and can be soft and chewy, or hard and crunchy depending on temperature and ratio of sugar syrup to egg whites.
Sugar, milk, fat and chocolate solids have to be assembled in such a way that they are solid yet retain moisture and melt-in-your-mouth. Of course the magic ingredient is temperature!
The key to great homemade caramel is controlling temperature at three critical points in the process. First, cooking your sugar to just the right temperature; second, allowing the finished product to cool properly, and finally, storing the caramel so sugars will not crystalize before you’ve had a chance to eat them.
Professional Chocolatiers know the secret to perfect chocolate is in the tempering. Tempering is the process of heating and cooling chocolate in such a way that encourages the cocoa butter to harden into a specific crystalline pattern, which maintains the chocolate’s sheen and texture.