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Dessert

Chocolate Toffee

Chocolate toffee made with butter, treacle, sugar, vanilla, chocolate, and milk, set in butter tins.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Toffee

Ingredients

Directions

Prepare

  1. Scrape chocolate very fine and mix with the milk until smooth.

  2. Add all the other ingredients and mix well together.

Cook and set

  1. Boil 10 minutes, stirring all the time.

  2. Pour upon butter tins and leave to get cold.

  3. The toffee should not be crisp, but just hard enough to break like chocolate.

Nutrition, whole recipe (rough)

316Calories
9 gProtein
17 gFat
30 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Margaret. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Treacle
Adds sweetness, moisture and a dark colour to the toffee.
Milk
Adds fat and milk solids that soften the texture and mellow the flavour.
Chocolate
Provides the main chocolate flavour and fat that help the toffee set smooth.

The step that matters

Boiling for 10 minutes while stirring. The length of boiling controls how much water evaporates and how concentrated the sugar becomes. This sets how hard the toffee is once cold. Too little boiling leaves it soft and sticky, while too much makes it brittle.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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