Rooibos Chai Toffee: Artisanal, traditional toffees with a twist. The soothing, full-bodied flavour of indigenous rooibos, a trusted South African favourite, supported by warm spicy notes of oriental chai. All of that is combined with rich butter-caramel toffee to make for an unforgettable taste sensation.
Ingredients:
Glucose syrup, condensed milk (full cream milk, sugar), sugar, butter, vegetable fat (coconut oil), invert sugar syrup, salt, rooibos, spices, emulsifier (soya lecithin).
Allergen warning:
Contains nut oil, eggs, cows milk
Storage instructions:
See packaging for instructions
Certified Kosher & Halaal
History of toffee
All of us have fond childhood memories of toffees and remember Sharp’s Toffee, Wilson’s Toffee, Sunrise Toffee to name but a few – but what is toffee and how old is this confectionery?
The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material. A brown colour and smoky taste is imparted to the toffee by the caramelization of the sugars called the Maillard Reaction.
The origin of the word is debatable – The Oxford English Dictionary dates the first publication of the word to 1825 and identifies it as a variation of taffy (1817), both of which are first recorded as English dialectical words. Some believe the word is derived from the word “tafia”, a West Indian rum, since cheap rum was once used to flavour candies.
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