Let’s settle this once and for all.
You’ve probably asked yourself:
“Isn’t toffee just hardened caramel?”
Not quite.
They look similar.
They share ingredients.
But toffee and caramel are two very different sweets.
Here’s the real difference — and why Lowrey’s Macadamia Butter Toffee Crunché stands firmly as a next-level toffee.
👉 Shop Macadamia Butter Toffee Crunché
What Is Caramel?
Caramel is made by heating white sugar to about 340°F (170°C).
The sugar liquefies, darkens, and develops its signature deep amber colour.
Caramel can be:
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Soft and chewy (think caramel chews or caramel sauce)
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Firm yet flexible (used in candies and fillings)
Caramel ingredients typically include:
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White granulated sugar
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Water
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Butter (sometimes)
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Cream (for soft caramel texture)
Texture varies based on how long and at what temperature it’s cooked.
What Is Toffee?
Toffee is cooked at a slightly lower temperature: 295–309°F (146–154°C).
It forms a firm, brittle sheet that snaps when you bite into it.
Traditional toffee uses:
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Brown sugar
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Butter
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Often cream for extra richness
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(At Lowrey’s) premium roasted macadamias + flaky sea salt
👉 Try Lowrey’s Macadamia Butter Toffee Crunché
At Lowrey Foods, we push it further:
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We use brown butter + cream + sugar for maximum flavour
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Add 38% premium macadamias
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Finish with flaky sea salt for perfect balance
The result?
A rich, buttery, nut-packed toffee that delivers gourmet crunch without the stickiness or chewiness of caramel.
Toffee vs. Caramel: What’s the Difference?
| Feature | Caramel | Toffee (like Lowrey’s) |
|---|---|---|
| Sugar Used | White granulated sugar | Brown sugar or white sugar + brown butter |
| Butter Content | Sometimes optional | Essential + brown butter for depth |
| Cream Content | Yes, for soft texture | Yes, for enhanced richness (in Lowrey’s) |
| Temperature Range | 340°F (170°C) | 295–309°F (146–154°C) |
| Texture | Soft, chewy, stretchy | Firm, crisp, brittle |
| Colour | Dark amber | Light golden brown |
| Add-Ins | Rare | Nuts (Lowrey’s), sea salt, sometimes chocolate |
FAQs: Is Toffee Just Hardened Caramel?
Q: Are toffee and caramel the same?
A: No. Caramel is soft and stretchy; toffee is firm and snappy.
Q: Does Lowrey’s Macadamia Butter Toffee Crunché contain cream?
A: Yes! We add cream to enrich the flavour and create a smoother, more luxurious texture.
Q: Why does Lowrey’s toffee taste so different?
A: We combine brown butter + cream + premium macadamias to deliver the ultimate gourmet toffee experience.
Q: Can you substitute caramel for toffee?
A: Not really. Caramel bends and stretches. Toffee snaps. Very different textures.
👉 Get the ultimate toffee: Macadamia Butter Toffee Crunché
Final Thoughts
Toffee is not hardened caramel.
Caramel = soft and chewy.
Toffee = crisp and brittle.
At Lowrey Foods, we honour the craft of true toffee:
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We add cream for richer body
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We brown the butter for deeper flavour
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We load each batch with 38% roasted macadamias
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We finish with flaky sea salt for balance
The result?
The perfect bite of gourmet toffee.
