Table of Contents
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.
Do I need to stir 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.
How often do you stir 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.
Why did my toffee turned out 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.
How do you keep butter from separating when making toffee?
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.
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.
How do you know when toffee is ready?
Test toffee is ready by placing a teaspoon of hot toffee into a glass of cold water, if toffee cracks its ready. Fresh water is needed for every test. When ready, toffee will be golden brown in colour. Allow bubbles to subside.
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.
How do you get toffee to harden?
Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean. Let cool. It should harden within a couple of minutes.
What temperature should toffee be cooked to?
The mixture is heated to between 140C and 154C (‘soft crack’ stage and ‘hard crack’ stage), then allowed to cool and set. Larger amounts of butter or cream can make chewier, softer toffees that are like caramels, while toffee cooked to a higher temperature becomes brittle but is still chewy to eat.
How do you know if your toffee is burnt?
2. Burning Toffee: The color of butter toffee should be a rich golden amber color. 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.
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 still buy invalid toffee?
This toffee used to be made by Waterhouse’s as slabs of toffee which you broke with a toffee hammer before weighing it out. This hard toffee with a treacle taste is only sold now as individual wrapped sweets.
Why is my butter separating from my toffee?
If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy. This often happens during the cooking stage, but sometimes it separates as it is being poured out onto a baking sheet to cool.
How do you keep chocolate from separating from toffee?
Evenly spread the melting chocolate with a spatula or gloved hand. Then sprinkle on the reserved chopped nuts. After toffee is cooled, break into pieces.
How do you break toffee into pieces?
Hold the foil and toffee a few inches over a table or counter and drop. You may have to do it a few times and the toffee will break into pieces. Note if you added chocolate the toffee will crack but the chocolate sometimes still holds the pieces together, just gently pull apart.
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 .
How long does toffee take to harden?
Cool the toffee, uncovered, in the refrigerator for about 30 minutes or until it hardens.
Can I reheat toffee?
You can reheat the toffee sauce in a saucepan over low-medium heat or microwave in 30-second bursts, stirring occasionally, until warm. You can also freeze the toffee sauce in a freezer-safe container for up to 3 months.
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.
Does toffee set in the fridge?
Because the chocolate hasn’t been tempered I keep the toffee in the fridge where it will keep for up to three days. If you temper the chocolate, spreading onto the cooled caramel, this will keep for a lot longer, at room temperature.
What temp is hard crack stage?
The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 – 155° C.}, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical.
What causes a color change when making toffee?
They act as interfering agents, which make it difficult for sugar crystals to form and clump together in aggregates. Helps to achieve a smooth, velvety texture. What causes a color change when making toffee? A semi refined sugar that is a light tan color.
Do I need to stir 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.
How often do you stir 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.
Why did my toffee turned out 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.
How do you keep butter from separating when making toffee?
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.
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.
How do you know when toffee is ready?
Test toffee is ready by placing a teaspoon of hot toffee into a glass of cold water, if toffee cracks its ready. Fresh water is needed for every test. When ready, toffee will be golden brown in colour. Allow bubbles to subside.
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.
How do you get toffee to harden?
Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean. Let cool. It should harden within a couple of minutes.
What temperature should toffee be cooked to?
The mixture is heated to between 140C and 154C (‘soft crack’ stage and ‘hard crack’ stage), then allowed to cool and set. Larger amounts of butter or cream can make chewier, softer toffees that are like caramels, while toffee cooked to a higher temperature becomes brittle but is still chewy to eat.
How do you know if your toffee is burnt?
2. Burning Toffee: The color of butter toffee should be a rich golden amber color. 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.
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 still buy invalid toffee?
This toffee used to be made by Waterhouse’s as slabs of toffee which you broke with a toffee hammer before weighing it out. This hard toffee with a treacle taste is only sold now as individual wrapped sweets.
Why is my butter separating from my toffee?
If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy. This often happens during the cooking stage, but sometimes it separates as it is being poured out onto a baking sheet to cool.
How do you keep chocolate from separating from toffee?
Evenly spread the melting chocolate with a spatula or gloved hand. Then sprinkle on the reserved chopped nuts. After toffee is cooled, break into pieces.
How do you break toffee into pieces?
Hold the foil and toffee a few inches over a table or counter and drop. You may have to do it a few times and the toffee will break into pieces. Note if you added chocolate the toffee will crack but the chocolate sometimes still holds the pieces together, just gently pull apart.
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 .
How long does toffee take to harden?
Cool the toffee, uncovered, in the refrigerator for about 30 minutes or until it hardens.
Can I reheat toffee?
You can reheat the toffee sauce in a saucepan over low-medium heat or microwave in 30-second bursts, stirring occasionally, until warm. You can also freeze the toffee sauce in a freezer-safe container for up to 3 months.
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.
