Sticky toffee that stays where you put it
A soft, glossy toffee made for chocolate centres. Flavoured, unflavoured or salted, and made the same way for twenty years.
- Made forChocolate centres
- OptionsFlavoured, unflavoured or salted
- SuppliedIn bulk, in food-grade pails
- DocumentsSpecification on request
Soft toffee, cooked slowly in an open pan
Our sticky toffee is cooked from sugar, condensed milk, glucose and butter in open pans. It's smooth, solid and slightly sticky at room temperature, so it holds its shape inside a chocolate shell and stays soft to bite.
Most of what we make each year is sticky toffee. Our core recipe has stayed essentially the same since at least 2007.
- Made forChocolate makers who fill shells or enrobe centres.
- OptionsFlavoured, unflavoured or salted. Organic versions made to order. Your own recipe if you have one.
- SuppliedIn bulk, usually in food-grade pails, stored dry at ambient temperature.
- TechnicalContains milk. Each recipe's specification lists its full allergen and nutrition information.
What is sticky toffee used for?
Mostly as a soft centre inside chocolates. It is smooth, solid and slightly sticky at room temperature, so it holds its shape inside a chocolate shell.
Can you make flavoured or salted sticky toffee?
Yes. We make flavoured, unflavoured and salted versions, and we can work to your recipe.
Is your sticky toffee available organic?
Yes, to order. We are certified organic by the Soil Association.
How is it supplied?
In bulk, usually in food-grade pails. Ask us for the specification.
Tell us about your centre
What shell or coating, what bite, and roughly how much. We'll say whether one of our recipes fits or what we'd change.