slab toffee - Walkers traditional slab toffee - 400g

Product Information

This honeycomb toffee is incredible! Sweet, yes, but perfectly balanced with the bittersweet chocolate and salt. You’d be surprised at how much of it you could easily put away! Honeycomb is of course sugar based, so it’s always going to be sweet, but balancing that sweetness with salt and chocolate is crucial, and helps take the edge off all that sugar in this candy. These will last much longer. The chocolate prevents the toffee pieces from being exposed to air, so these will stay crisp for much longer. I’ve kept mine for up to a month (could be even longer, but ours usually finish before that). I prefer to coat my honeycomb with dark chocolate. Anything between 60 – 70% cocoa content is my favorite option to balance the sweetness of the toffee. But you can choose any chocolate you prefer. J A & P Holland closed the Acton factory in 1961. Production of Palm confectionery was transferred to Holland factories in Southport and Birmingham.

Toffee & chewy sweets are an all time classic, with some of the first modern confectionary being of chewy texture and having similarities to toffee as we know it. Toffee is sometimes confused with butterscotch and caramel. However, toffee is the chewy version of butterscotch, with the same butter and brown sugar base, but it that has been cooked for longer making it a harder brittle texture which soon becomes soft and pliable as you begin to chew. I show two methods for making this candy – the first creates large honeycomb holes, and the second makes smaller sponge like holes. Don’t discard any honeycomb toffee pieces that get crushed or are too small. You can add that to your coffee, hot chocolate, or vanilla steamers because they dissolve really well and add incredible flavor.Tip the sugar, cream and butter into a large, heavy-based, deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugar and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, then turn up the heat and boil everything together vigorously, without stirring, until the temperature reaches 140C. Remove from the heat and leave for a moment to let any bubbles settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee fully covers the base. Leave for at least 2 hrs to set, or overnight if possible. And don’t forget to sprinkle some salt on top. I like to use Maldon sea salt flake. How to store the candy for later Uncoated honeycomb toffee/sponge toffee And this is so easy and fun to make! They make EXCELLENT treats in candy boxes. Plus you can use the same recipe to make either honeycomb toffee or sponge toffee. Why this recipe works

A combination of flavours that famously compliment each other, it’s no surprise that Walkers Nonsuch chocolate products are as popular as any. The process of coating their creamy signature toffee in smooth milk chocolate might not be the most complex procedure in the world, but the results are massive – a truly indulgent treat that is impossible not to savour. Intensifying the chocolate, Walker’s Nonsuch Double Dipped Chocolate Toffees are perfect when shoppers want that minute to themselves. Taking a slightly different approach, there are also bulk Dark Chocolate Covered Toffees, as well as toffee covered chocolates. Yep, we’ve also got the lavish Walker’s Nonsuch Milk Chocolate Eclairs. They’re not the only Walker’s eclairs we’ve got, though! For those shoppers feeling a touch adventurous, we’ve also got their Mint Chocolate Eclairs to help keep your offering fresh. Nathan Walters died in 1957. He left the entirety of his estate to Jewish charities, and his four sons received nothing. The Walters family unsuccessfully contested the last will in the Probate Court.

Liquorice Toffee Slab

Palm Toffee was a high quality product available at a reasonable price. It appears to have been mainly produced for the working class market. Nathan Baraf Walters (1867 – 1957) was a Jewish Romanian from Botosani. He established a toffee manufacturing business at Poplar, London in 1887. Palm Toffee was the main product, so-called because it was made from palm butter. The end of sugar rationing in 1954 saw a boom in confectionery sales. However by the end of the 1950s this boom was over, as an increasingly prosperous society began to favour chocolate. As a result of this financial pressure and stagnation, the industry began to consolidate. Cookbooks● Diary● Index● Magic Menu● Random● Really English?● Timeline● Donate● English Service● Food Map of England● Lost Foods● Accompaniments● Biscuits● Breads● Cakes and Scones● Cheeses● Classic Meals● Curry Dishes● Dairy● Drinks● Egg Dishes● Fish● Fruit● Fruits & Vegetables● Game & Offal● Meat & Meat Dishes● Pastries and Pies● Pot Meals● Poultry● Preserves & Jams● Puddings & Sweets● Sauces and Spicery● Sausages● Scones● Soups● Sweets and Toffee● About ...● Bookshop●