Of course it does but there is a lot of controversy about what it is. Whether you call it English Toffee, Butter Crunch, Brittle or mou candies, the history of toffee is quite murky. Toffee became popular in Britain in the early 19th century. The word ‘toffee’ first appeared in the Oxford English Dictionary in 1825. I have a feeling this confection has been around a whole lot longer. In Ancient India as early as the 6th century, Persians discovered that people grew ‘reeds that produce honey without bees’. This turned out to be sugar cane. India made many types of candy with it and I suspect toffee was one of them. After all, toffee is just sugar caramelized and cooked to a high temperature.
Toffee in the UK is typically made without nuts or with crushed almonds sprinkled on the outside chocolate making English Toffee. Brittle has nuts mixed into it but is typically made without chocolate. Mou candies is Italian soft toffee similar to caramel.
Venita’s Gourmet Sweets uses several layers in all our toffees. Caramel, rice flour, marshmallow, nougat, chocolate and several different nuts to choose from. The incorporation of these layers makes the toffee less hard and creates what we call a ‘soft crunch toffee’. We currently have twelve flavors of toffee (although our seasonal Pumpkin Spice toffee makes thirteen) and we are constantly developing more.