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Keep one of the almonds near the pan. It’s your color cue. When the toffee is the color of the almond skin, it’s done!Dec 21, 2010.
How do you know when toffee is done without a thermometer?
To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup.
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 know if your toffee is burnt?
After 4 minutes it has lost it’s yellow color and is turning brown. It is also looking frothy. But it is not done until it has turned the color of a brown paper bag. It may look done and you may think it is burning, but trust me.
How long does toffee take to harden?
Cool the toffee, uncovered, in the refrigerator for about 30 minutes or until it hardens.
Should you Stir toffee?
Dissolve the sugar completely before increasing the heat and bringing the mixture to the boil. You’ll know when it’s dissolved – there won’t be any crystals on your spoon. Don’t stir the toffee mixture once it comes to the boil – this also leads to crystallisation.
Can I use regular thermometer instead of candy thermometer?
The simplest answer is yes—but it all depends on the thermometer. Meat thermometer usage can easily be applied to making candy, as long as the temperature rating is high enough, so read on for the answers to all your thermometer questions!Oct 14, 2018.
Why is my toffee so hard?
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.
Why is my English toffee chewy?
Chewy toffee is bad toffee. One of the factors in creating chewy toffee is humidity. If it’s a humid day it’s not a good day to make toffee.
What temperature should toffee be cooked to?
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.
Why did my toffee break?
Common Causes. 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.
How do you fix 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.
What is the difference between toffee and brittle?
When compared to brittle, toffee recipes generally use more butter and a little more baking soda. You’ll also notice brown sugar being used in toffee, while brittle usually sticks to granulated sugar. Milk is sometimes added to toffee, making it chewier than usual and fudge-like.
Should toffee go in the fridge?
A box of quality toffee can keep for two months under good conditions (airtight container, away from heat). But don’t keep any fresh-made food product longer than this. If you can’t enjoy within a few weeks, share the wealth and give it to someone who can! Some manufacturers advise that their product be refrigerated.
Do you put toffee in the fridge to set?
Spread the chocolate evenly over the toffee and sprinkle over the toffee. Set aside to cool for a while before placing into the fridge for an hour or so until everything is set. Because the chocolate hasn’t been tempered I keep the toffee in the fridge where it will keep for up to three days.
Is toffee supposed to be hard?
Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .
Should you Stir English toffee?
Do not stir the mixture as it cooks, as introducing a wooden spoon to the mixture as it boils can cause crystallization. After you make the Toffee, cleaning the saucepan is an issue. The best way to remove all that hard caramelized sugar is to fill the saucepan with water and bring it just to a boil.
What is hard crack stage for toffee?
Hard-Crack Stage The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.
How do you keep toffee from crystallizing?
To prevent crystallization, take care to completely dissolve all the sugar before you bring the mixture to a boil. If there is sugar adhered to side of the pan before the mixture has come to a boil, you can tightly cover the pan and let it cook for 2-3 minutes.
