Chocolate vs Candy vs Toffey

Hard boiled candy, also known as sugar candy, is made from sugar and water or milk. Toffee is a type of candy, in which sugar or molasses is mixed with butter and occasionally flour, and heated to the point of caramelizing. Chocolate, on the other hand, varies from candy. Instead of being made primarily of sugar, chocolate is actually made form the seeds of the tropical Theobroma cacao tree.

From kids to adults, everyone loves sweets and everyone has some favorite, whether it is hard candy, toffee or chocolate. Each is unique in its own aspect and has its own advantages. In the average usage, the term candy is used to refer to any and all sweets, including candy bars, chocolates, licorice, sour candies, salty candies, tart candies, hard candies, taffies, gumdrops, marshmallows, and more. However, in the confectionary world, people are more of a stickler. There the term candy refers to only hard boiled candies.

Hard boiled candy, also known as sugar candy, is made from sugar and water or milk. The sugar is melted in water or milk to form a syrup. The syrup is then boiled to various temperatures depending on the type of candy being produced. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a variety of textures, from soft and chewy to hard and brittle. Some examples of candy are: caramel candy, toffee, fudge, praline, tablet, gumdrops, jelly beans, rock candy, lollipops, taffy, cotton candy, candy canes, peppermint sticks, peanut brittle, chocolate-coated raisins or peanuts, hard candy and candy bars.

Toffee is a type of candy, in which sugar or molasses is mixed with butter and occasionally flour, and heated to the point of caramelizing. When the syrup is stiff enough to be pulled into a shape which holds and has a glossy surface, it is poured into a shallow tray and allowed to cool to form a sheet. The sheet is then cut into varying sizes and packaged. The toffee will vary depending on the mixes, processes, and most importantly, temperatures utilized. Toffee comes in different textures and hardness, from soft and often sticky to a hard, brittle material.

Chocolate, on the other hand, varies from candy. Instead of being made primarily of sugar, chocolate is actually made form the seeds of the tropical Theobroma cacao tree. The fruit of the tree is harvested and the seeds are separated. The seeds have an intense bitter taste. They are first fermented to develop the flavor and then dried, cleaned, and then roasted. The shells are then removed to produce cacao nibs. The nibs are then ground to cocoa mass, which is essentially pure chocolate in rough form. The cocoa mass is then liquefied and molded with or without other ingredients. In the liquefied form, it is called chocolate liquor, which can then be processed into two components: cocoa solids and cocoa butter.

The finalized form of chocolate is produced by mixing various quantities of cocoa solids and cocoa butter. The unsweetened baking chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Most chocolate available in the market is in the form of sweet chocolate, which is a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids, whereas Dark chocolate contains more cocoa solids and cocoa butter, but less sugar and various quantities of milk, but always less then Milk chocolate. Chocolate also often includes nuts, raisins, or other dried fruits.