In the historical annals of candy, toffee is far from an ancient treat. England and many other European countries took a particular liking to toffee thanks to their plentiful butter supplies. At any rate, toffee took off in the early 1800’s, and we know this for a fact since The Oxford English Dictionary first mentioned the word “toffee” in 1825. Naturally, the word had been in use for some time before making its way into a dictionary, so it is safe to assume that the English and other Europeans were enjoying toffee years before the word’s first appearance in a historical document.
Interestingly, however, the toffee that is so cherished by many Americans today is not the toffee of English origin. In fact, it is actually more accurate to call it a different name entirely. The English toffee eaten with regularity in America is also called buttercrunch. What’s the difference? Primarily, the difference rests in the ingredients. Toffee in Britain is made with brown sugar, whereas buttercrunch is made with white granulated sugar. The differences do not stop there, however, since the delectable buttercrunch is usually made with a nice variety of nuts and other flavorings.