What Are the Different Types of Toffee?
Common types of toffee include hard English toffee (buttery, often almond-and-chocolate coated), softer chewy toffees, honeycomb or cinder toffee (aerated with baking soda), buttercrunch, British treacle toffee, and saltine 'Christmas crack' toffee — differing mainly by cooking temperature, added ingredients, and texture.
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
- Hard toffees are boiled to the hard-crack stage (about 300-310F / 149-154C) and snap; softer chewy toffees are cooked to a lower temperature and stay pliable.
- Honeycomb (cinder) toffee has baking soda stirred in at the end to create an airy, bubbly, crunchy structure.
- British treacle toffee uses dark sugars and molasses for a darker, bittersweet flavor.
- American English toffee and buttercrunch add plenty of butter, nuts, and usually a chocolate coating.
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Last verified: 2026-07-20