Understanding the temperature and rate-dependent mechanical behaviour of viscoelastic foods is essential for controlling industrial processing conditions. In this study, the applicability of the time-temperature superposition (TTS) principle to large deformation tensile behaviour of a toffee-like material was investigated. Small amplitude oscillatory shear (SAOS) measurements conducted at different temperatures revealed temperature-frequency equivalence and enabled establishing master curves using horizontal shift factors following a WLF-type relationship. Tensile experiments performed at selected temperatures and strain rates showed a comparable temperature-deformation rate equivalence. An empirical, regression-based material response surface was built from tensile curves in the ductile regime, enabling systematic strain rate shifting in analogy to classical TTS. Applying SAOS-derived shift factors to tensile data resulted in good agreement with the surface, demonstrating transferability of shift relationships from small strain rheology to the nonlinear, large deformation regime, mainly limited by the ductile-to-brittle transition. The proposed methodology offers a practical basis for estimating mechanical responses of viscoelastic confectionery materials and may be expandable to similar commodities.