FAQs
When the water eventually evaporates, you are left with a supersaturated solution which is in an unnatural state and hence unstable. This is why you must not stir the solution - to prevent crystallisation i.e. the fructose and glucose bonding again.
What happens when you stir toffee? ›
Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.
How do you prevent toffee crystallisation? ›
Use a pastry brush that has been dipped in clean water to brush down the sides of the pan occasionally during cooking. This will dissolve any sugar crystals that have formed from splattered syrup.
What does overcooked toffee look like? ›
Toffee Making Tips + Troubleshooting
Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!
How to fix toffee when butter separates? ›
Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly. You can also try adding a spoonful or two of very hot water to the toffee to help it come together.
Why do you add vinegar to toffee? ›
Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.
How to 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.
Why add baking soda to toffee? ›
This toffee is cooked initially to 310°F (154°C), then the salt and baking soda are added, creating carbon dioxide. The foaming and bubbling aerate the candy somewhat, making the texture lighter and the candy easier to bite into.
Why is my toffee chewy instead of crunchy? ›
Low and slow
Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.
How to avoid crystallization? ›
Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.
The cream of tartar crystals bind to sugar crystals preventing them from crystallizing. This means that the candy will have the sugar molecules evenly spread across the candy as opposed to forming unattractive lumps of sugar crystal in various places.
What is the best way to store toffee? ›
Toffee is easy to keep and store, and needs no special treatment. Just place it in an airtight container, and store in a cool, dry place. Toffee can generally last up to two months if stored correctly, and away from heat.
What can go wrong when making toffee? ›
Common toffee making mistakes:
- I started with way too high of a heat. (At least, I think this was an issue.) I set my portable cooktop at 260 degrees F.
- 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.
Should toffee be hard or soft? ›
Toffee is a candy made by caramelizing sugar with butter. The mixture is heated until it reaches the hard crack stage (at least 300 degrees F), hardened, then broken into pieces.
What is the hard crack stage of toffee? ›
300° F–310° F
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.
Why is my hard candy cloudy? ›
The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling.
Why is my toffee not turning brown? ›
Why didn't my toffee turn brown? It will turn brown if the heat is med-high and you cook it for 5-6 minutes. Crank up that heat, don't let it simmer on low. It will start out yellow, then become light brown, then finally the right brown paper brown that you are looking for.
Why is my sugar syrup cloudy? ›
This is the result of sugar sand (also called niter) and every sugarmaker has dealt with it in their syrup-making career. While it's not very appetizing and can sometimes affect taste, sugar sand is not a sign of spoilage or bad syrup.
Should toffee set in the fridge? ›
Use a spatula to spread softened chocolate into a thin, even layer. Sprinkle nuts over the chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess. Place toffee in the refrigerator until set, about 1 hour.