Can You Use Margarine Instead of Butter for English Toffee?
No — margarine is a poor substitute for real butter in English toffee because its higher water content, added emulsifiers, and often lower butterfat make the candy far more likely to separate and strip away the rich, buttery flavor that defines toffee.
By Kelsy Maruyama, Founder & Toffee Maker, Kelsy's Kandy
Reviewed by Jason Burns, Editorial Steward
Last updated Jul 20, 2026
Published by Kelsy's Kandy · Licensed under Citation License 1.0
What it means
- Butter is roughly 80% fat and 16-18% water, while many margarines and spreads carry more water and less fat, which changes how the sugar-fat mixture behaves at high heat.
- Toffee's signature flavor comes largely from butter's milk solids browning as it cooks; margarine lacks these, so the caramelized butterscotch note is muted.
- The extra water and emulsifiers in margarine encourage the butter and sugar to separate and weep oil during the long, hot cook.
Action steps
- If you must substitute, choose a stick margarine labeled at least 80% fat, never a soft tub spread or a light or whipped one.
- Avoid low-fat, water-heavy, or reduced-calorie spreads entirely.
- Stir constantly and cook slowly and evenly to reduce the risk of separation.
- For the best flavor and texture, use real unsalted butter.
Risks & deadlines
- Low-fat or tub spreads are frequently only 35-60% fat and are very likely to cause the toffee to separate into a greasy, grainy mess.
Source:
Last verified: 2026-07-20