Table of Contents
Can toffee be soft?
Toffee tends to be hard and crunchy, while caramel is soft and chewy. Toffee is used for brittle, while caramel is used more for candies or sauces.
How do you keep toffee from hardening?
Dry Sugar Cooking Method To help prevent the caramel from crystallizing, you can add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand. Heat the sugar over medium-high heat until it melts.
Why is my homemade toffee soft?
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 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.
Is toffee hard or soft?
Toffee is a hard candy that combines the classic cooked sugar sweetness of caramel with the richness of butter. Technically, toffee is butterscotch—a combination of butter and sugar—cooked to what’s known as the hard-crack stage in confectionery: over 300 degrees Fahrenheit on a candy thermometer.
Why is my toffee not setting?
Most likely this happened because the toffee was already starting to cool before I added the melted chocolate. Some recommend putting the chocolate bits on top of the toffee and letting the heat from the toffee melt the chocolate.
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.
What does adding butter to caramel do?
As the sugar heats, it will melt and start to “caramelize” (hence the name “caramel”), changing color and creating caramel flavors. Once the sugar has all dissolved and turned brown, we add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.
Do you put toffee in the fridge to set?
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
What does baking soda do to toffee?
For better crunch, add baking soda The base soda is reacting with the acid sugar, plus heat, to make tons of tiny bubbles. Those bubbles remain trapped in the syrup as it cools in the pan, yielding toffee whose consistency is lightly crunchy rather than hard: think light-textured American-style biscotti vs.
Should you stir when making toffee?
It’s important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.
What’s the difference between toffee and English toffee?
Depending on where you are in the world, will dictate the type of toffee you have. In America we call most toffee, English Toffee. The main difference is that traditional English toffee is created without nuts, while American toffee is created with a variety of nuts.
How do you know when toffee is done?
Here’s how you know when the toffee is ready. 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 keep butter from separating in toffee?
Here are some things you can do to prevent separation: Use salted butter. Salt seems to stabilize the mixture. Melt the butter over medium heat and keep the temperature under the pot constant so the candy mixture is heated gradually. Remember to stir slowly and gently during the final stages of cooking.
Why does butter separate from toffee?
If the two elements melt unevenly it can result in separation. If the heat is too high, but butter might melt too quickly and can separate from the sugar. 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 sticky?
Your toffee is getting sticky because it isn’t coated in chocolate to protect it from the moisture in the air. If you want to make uncoated toffee pieces and store them, then you need to put it in an air-tight container with some dessicant.
Is toffee and butterscotch the same?
Toffee vs Butterscotch While butterscotch is cooked to a soft-crack stage, toffee is produced by allowing that same butter and brown sugar mixture to reach the hard-crack stage. Butterscotch tends to be chewy and pliable; toffee is brittle and more breakable.
What is difference between candy and toffee?
Candy can refer to any confection that is made mainly of sugar. Toffee is a type of hard candy that softens when sucked or chewed. Therefore, toffee is a type of a candy. This is the key difference between candy and toffee.
