Table of Contents
What can go wrong when making toffee?
Common toffee making mistakes:
- I started out with way too high of a heat. (At least I think this was an issue.) I set my portable cooktop at 260 F degrees.
- I stirred too quickly. I didn’t realize this could be an issue.
- I didn’t add a dash of salt. They say you can save a ruined batch of toffee by adding a dash of salt.
Why is my toffee not getting hard?
Why is my toffee soft? If your toffee doesn’t have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.
Why did my toffee turn out like fudge?
When you have a high enough concentration of sugar in heated water, the sugar is going to want to get together and form crystals. Sometimes this is good, such as with rock candy or fudge. Sometimes this is bad, such as with hard candy or toffee.
What makes toffee Break?
One of the most common triggers is when the candy has undergone an abrupt temperature shift, either becoming too cold or too hot in a very short period of time. Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn’t stirred often enough.
Why is my toffee so chewy?
Toffee, chewy or crunchy? Toffee is rather known for sticking to your teeth, I’m afraid. If yours is getting too sticky or chewy, you may not be heating it to the proper temperature. If that’s not the problem, but it gets more chewy over time, it may be absorbing more moisture, causing it to become extra chewy.
Can you overcook toffee?
The toffee continues to change color and becomes darker as the temperature rises. If toffee cooks to too high a temperature and the toffee is dark in color, unfortunately, there is no way to save this batch of toffee. Ways to prevent this from happening include: If you use a Candy Thermometer test it for accuracy.
How do you make toffee without separating?
How to prevent toffee from separating
- Don’t change the heat suddenly, hot or cold. Try to keep the temperature even during the whole cooking process.
- Make sure to follow the instructions and stir as often as indicated to keep the mixture together.
- Try to use a heavy bottomed pan that will distribute the heat evenly.
Can you fix separated toffee?
If your toffee separates, there still is hope! Remove it from the heat and stir constantly until the mixture comes back together, and then gradually return it to the heat while continuing to stir. You can also add a tablespoon or two of very hot water and whisk it into the toffee to try to get it back together.
How to make toffee with sugar and water?
Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
How to make English toffee with chocolate chips?
English Toffee Recipe Ingredients Butter (DO NOT use margarine) Sugar Vanilla Salt Almonds, whole or sliced (optional) Chocolate chips or melting chocolate wafers First, you will need to line baking sheets with foil. One baking sheet per batch. As you can see I made a lot this day. By the end of the day, I had 6 batches of toffee.
What’s the best way to cook a toffee?
Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
What to use in place of almonds in toffee recipe?
Use any type of nut that you like in place of the almonds. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted.