From Welsh Taffy to Irish Yellowman, Yorkshire treacles to Chinese toffee apples, Sheila Dillon examines how this simple mix of butter and sugar has earned a place in world cuisine.

(Extended repeat tomorrow at 4pm)

[Photo caption] Chew it, suck it, lick it or scrunch it - toffee, made from the simplest of ingredients, is enjoyed all over the world.

The Food Programme 12.30pm R4
Why I can't cook for toffee is a mystery although, thankfully, no one has ever accused me of being toffee-nosed. Both expressions show what a central place the sticky sweet holds and yet it's not just a British treat. Sheila Dillon reports on how a cheap and cheerful mix of sugar, water and fat appeals the world over. And toffee is topical at this time of year as the Halloween gift is supposed to sweeten the souls of the dead. Britain's biggest name in toffee, Macintosh (as part of Rowntree-Macintosh), was swallowed up by Nestle in 1988, and this programme highlights how the world's largest food manufacturing group has gone on to become the power behind Yorkshire's long-standing sweet industry.