Caramel vs. Toffee

Caramelnoun

A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.

Caramelnoun

A (sometimes hardened) piece of this confection.

Caramelnoun

A yellow-brown color, like that of caramel.

Carameladjective

Of a yellow-brown color.

Caramelverb

To caramelize.

Caramelnoun

Burnt sugar; a brown or black porous substance obtained by heating sugar. It is soluble in water, and is used for coloring spirits, gravies, etc.

Caramelnoun

A kind of confectionery, usually a small cube or square of tenacious paste, or candy, of varying composition and flavor.

Caramelnoun

firm chewy candy made from caramelized sugar and butter and milk

Caramelnoun

burnt sugar; used to color and flavor food

Caramelnoun

a medium to dark tan color

Carameladjective

having the color of caramel; a moderate yellow-brown

Caramelnoun

sugar or syrup heated until it turns brown, used as a flavouring or colouring for food or drink

Caramelnoun

the light brown colour of caramel

Caramelnoun

a soft toffee made with sugar and butter that have been melted and further heated

Caramel

Caramel ( or ) is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.

Toffeenoun

(uncountable) a type of confectionery made by boiling sugar (or treacle, etc) with butter or milk, then cooling the mixture so that it becomes hard

Toffeenoun

(countable) a small, individual piece of toffee

Toffeenoun

(Northern England) any kind of sweets; candy

Toffeenoun

Taffy.

Toffeenoun

caramelized sugar cooled in thin sheets

Toffeenoun

a kind of firm or hard sweet which softens when sucked or chewed, made by boiling together sugar and butter, often with other ingredients or flavourings added

Toffeenoun

a small shaped piece of toffee.

Toffeenoun

nonsense; rubbish

Toffee

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F).