What is the difference between hard and chewy toffee?

The difference is the cooking temperature. Hard toffee (like old-fashioned bonfire toffee) is cooked to hard crack stage (154°C) and snaps when you bite it. Chewy toffee is cooked to hard ball stage (130°C) and stays pliable. Treacle toffee sits in between at soft crack (143°C).

Why does golden syrup matter in toffee?

Golden syrup is an invert sugar that prevents crystallisation during cooking. It keeps the toffee smooth and glossy rather than grainy. Replacing it with more granulated sugar would increase the risk of the toffee going grainy.

How do I stop toffee sticking to the tin?

Line your tin with baking parchment and lightly oil it before pouring in the hot toffee. Alternatively, pour the toffee onto a silicone baking mat. For individual pieces, wrap them in cellophane or greaseproof paper as soon as they are cool enough to handle.

How long does toffee keep?

Stored in an airtight tin or jar at room temperature, toffee keeps for 2-3 weeks. Wrap individual pieces in greaseproof paper to stop them sticking together. Toffee absorbs moisture from the air, so keep it well sealed.

Can I add nuts or chocolate to toffee?

Yes. Scatter chopped nuts over the surface of the toffee immediately after pouring it into the tin, pressing them in gently. For a chocolate topping, scatter chocolate chips over the hot toffee and spread once melted. Add these after the toffee has reached temperature.

BakeCalcs

Toffee Calculator

Calculate sugar, butter, and golden syrup quantities for toffee by batch weight and type.

Desired Batch Weight

Total weight of finished toffee

Toffee Type

How We Calculate This

This calculator scales a traditional toffee recipe based on your desired batch weight and type. The cooking temperature determines whether the toffee sets hard, chewy, or somewhere in between.

Base Recipe (per 500g toffee)

Sugar: 400g granulated or demerara sugar
Butter: 100g unsalted butter
Golden syrup: 100g

Target Temperatures

Chewy toffee: Hard ball stage, 130°C
Treacle toffee: Soft crack stage, 143°C
Hard toffee: Hard crack stage, 154°C

Frequently Asked Questions

Related Calculators

Chocolate Tempering Calculator

Calculate target temperatures for tempering dark, milk, and white chocolate.

Chocolate Coating Calculator

Calculate how much melted chocolate you need to coat truffles, biscuits, or fruit by quantity.

Sugar Syrup Stage Calculator

Look up temperatures and sugar concentrations for each candy-making stage.

Fondant Coverage Calculator

Calculate how much rolled fondant you need to cover a cake based on tin size.

Buttercream Calculator

Calculate butter, icing sugar, and milk quantities for buttercream by cake size and coverage.

Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.