Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q927904> ?p ?o }
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- Q927904 subject Q8854597.
- Q927904 abstract "Toffee is a candy 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). While being prepared, toffee is sometimes mixed with nuts or raisins.".
- Q927904 country Q16.
- Q927904 hasVariant Q1328462.
- Q927904 ingredient Q11002.
- Q927904 ingredient Q154389.
- Q927904 ingredient Q34172.
- Q927904 ingredientName "Sugarormolasses,butter".
- Q927904 thumbnail Thorntonstoffee.jpg?width=300.
- Q927904 type Q185583.
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- Q927904 wikiPageWikiLink Q8854597.
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- Q927904 country "United Kingdom, Canada".
- Q927904 mainIngredient "Sugar or molasses, butter".
- Q927904 name "Toffee".
- Q927904 type Q185583.
- Q927904 variations "English toffee, honeycomb toffee".
- Q927904 type Food.
- Q927904 type FunctionalSubstance.
- Q927904 type Thing.
- Q927904 type Q2095.
- Q927904 comment "Toffee is a candy 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). While being prepared, toffee is sometimes mixed with nuts or raisins.".
- Q927904 label "Toffee".
- Q927904 depiction Thorntonstoffee.jpg.
- Q927904 name "Toffee".