January 8 – English Toffee Day

Did you know that English Toffee isn’t really “English”? What us Americans call English Toffee isn’t anything that’s made in England. According to Wikipedia toffee itself is any sugar and butter mixture heated to its hard crack stage and then allowed to cool. The “English” variety is often made with almonds and is best found in our favorite Heath chocolate bars (yes, they’re one of my favorites anyway, haha). “English toffee,” however, is not made in England, and traditional toffee you can find in England is softer and buttery. When I visited Edinburgh I bought a batch of fresh English toffee and was surprised to see how different it was in texture and taste from the Heath bars I love! (I didn’t like eating it plain and ended up crumbling it in my coffee as sweetener.)

But you can find lots of places to satisfy your toffee craving–English, “English,” or otherwise–in the shops of New York. The one go-to place for traditional toffee is Tea & Sympathy, the famous British tea outpost in Greenwich Village. They offer a sticky toffee pudding–which, once again, is much different from the “pudding” we’re used to in the United States! People rave about the pudding, as well as their sticky toffee cupcake. It may not be “English toffee,” but it’s toffee that’s English–and with how delicious their confections are, I wouldn’t complain either way!

Tea & Sympathy
108 Greenwich Ave (between 12th St & Jane St)
http://www.teaandsympathynewyork.com

Some reviews from Yelp.Com:
“For dessert, via the waitress’s recommendation, we had the toffee cake with hot custard, which was out of this world. We’ve been trying to find a good recipe for this ever since.”–Ben M.

“Sticky Toffee Cupcake? I stepped outside the store and licked the cream and said “yes”. The cream was perfect, and then there was this marvelous sticky toffee inside the cake! 3 dollors and 25 cents including tax, so it is sort of pricy for a cup cake thinking of its size but it is worth a try when you are craving for something good&sweet but not too hungry.”–Rebecca B.

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