For polymers or natural materials such as Toffee-like confections, the mechanical behaviour can drastically depend on rate of deformation as well as on temperature. Besides the viscoelastic or viscoplastic deformation of the bulk material, it is in particular the characteristics of failure that can essentially change when either the loading rate or the temperature are altered. For instance, at room temperature, Toffee-like sugar-based confections can behave extremely brittle at high strain rates, whereas they may be extensively deformed when the rate of deformation is low. Likewise, the behaviour can significantly change when temperature is altered. This phenomenon is referred to as rate- and temperature-dependent brittle-to-ductile transition. In this talk, a rigorous experimental investigation of the rate- and temperature-dependent deformation and fracture behaviour of a Toffee-like confection is presented. Furthermore, based upon these experimental data, a fracture phase-field description and model-based analysis is carried out. In particular, it is demonstrated that the inelastic deformation of the bulk and the fracture resistance do both significantly depend on rate of deformation and temperature.