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.
Toffee Articles ( Results)
Better cooking through thermometry
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.