WHY IS MY TOFFEE SEPARATING RECIPES

More about "why is my toffee separating recipes"

BUTTER SEPARATION WHEN MAKING TOFFEE OR CARAMEL

Oct 22, 2019 · 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.
From thespruceeats.com

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WHY BUTTER SEPARATES FROM HOMEMADE TOFFEE | SIMPLE LIFE ...

Dec 26, 2013 · Problem 1 – Butter and sugar melting unevenly. Sometimes separation can occur in the beginning stages of toffee making, when the butter and sugar are melting. If they melt unevenly, separation might occur. Solution: Don’t put the butter right from the refrigerator into the pan.
From simplelifeandhome.com

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HOW TO PREVENT TOFFEE FROM SEPARATING - COMPLETELY DELICIOUS

Jan 17, 2017 · It’s happened to me, and maybe it’s happened to you, your toffee is almost done cooking and the butter separates from the rest of the ingredients. So frustrating! Here are some tips to prevent it from happening again: Don’t change the heat suddenly, hot or cold. Try to keep the temperature even during the whole cooking process.
From completelydelicious.com

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WHY DID MY CHOCOLATE SEPARATE FROM MY TOFFEE?

Oct 18, 2021 · Sometimes some of the butter separates out of the toffee and concentrates on the surface. If it does, the chocolate isn't going to adhere to the toffee. Try blotting up the butter with paper towels - the surface should be matte, rather than shiny. Then you can spread the layer of chocolate on top.
From topcookingstories.com

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WHY DOES TOFFEE SEPARATE? - FOOD52

Oct 11, 2012 · The biggest reason that happens is the gas, or hear source, is too high. Place the heat at about 70% and try it that way, also it could be the ration of fat to sugar. Try equal parts butter and sugar ( one pound each and 3/4 teaspoon of salt) and cook it on medium high heat until nice and brown, smoking slightly.
From food52.com

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TOFFEE BREAK HOW TO AVOID THE DREADED 'SEPARATION ANXIETY ...

Dec 03, 2008 · • During cooking, the mixture will darken to a golden brown. This is the point where it could separate. If it does, try adding a tablespoon or two of water and keep stirring, Kendrick advised. Sometimes you can get the mixture back together. • Kendrick said she cooks her toffee a little darker than most.
From deseret.com

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HOW TO MAKE HOMEMADE TOFFEE - COMMON TOFFEE MAKING FAILS ...

Dec 13, 2017 · I slowly cooked my toffee mixture to the perfect 300 F. I started my cooktop at 160 F degrees and gradually increased the temperature to 212 F. My toffee browned beautifully and I poured it onto the pan. So far everything was perfect. The butter didn't separate and the toffee looked creamy and delicious. Time to add the melted chocolate and ...
From fearlessdining.com

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FOOLPROOF HOMEMADE TOFFEE RECIPE | MEL'S KITCHEN CAFE

Dec 03, 2020 · If you notice a greasy buttery layer forming on top while the toffee cooks, it means the toffee is separating. You can try adding in 1 tablespoon of water at a time and slowly stirring to recombine. Separating (and/or crystallizing where the toffee turns sugary and grainy) can happen with sudden drops or spikes in the temperature or with constant, vigorous stirring.
From melskitchencafe.com

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THE BEST ENGLISH TOFFEE RECIPE FOR BEGINNERS WITH PHOTO ...

Apr 17, 2020 · There are a couple of things that could be happening. 1: Your heat might not be high enough. 2: I haven’t ever experienced this, but I have heard that if you use SALTED butter that it is better for toffee making. I only buy salted butter so maybe that’s why I’ve never had my toffee separate.
From gluesticksblog.com

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HOW DO YOU KEEP TOFFEE FROM SEPARATING?

May 22, 2020 · Just so, why does my toffee keep separating? 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.
From findanyanswer.com

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WHY DOES TOFFEE SEPARATE? - FOOD52

Oct 10, 2012 · And that was my early experience with making butter crunch toffee. I couldn't understand why the butter was separating out. So on my 5th try I stopped stirring at ~200F, and left the sugar mixture boil to the soft crack stage, did not touch it at all, and voila, perfect toffee. And I make a toffee so good, my friends call it "crack" ;)
From food52.com

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HOW DO I FIX GRAINY TOFFEE?

Oct 18, 2021 · Why is butter separating from 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.. What is the difference between toffee and brittle?
From topcookingstories.com

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CAN'T FIGURE OUT WHY TOFFEE IS SEPARATING : CANDYMAKERS

Can't Figure Out Why Toffee is Separating. I've been making english toffee for years. I mix the sugar and butter together and heat it up until it reaches hard crack at 300 degrees. I then pull it off and dump it in a cookie sheet. Usually there is no separation if the oil and sugar. I recently moved to a new house that has an induction range.
From reddit.com

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BAKING - BUTTER SEPARATION IN ENGLISH TOFFEE CANDY ...

Butter separation doesn't only refer to the butter separating from the toffee (sugar), butter is make of milk fat rendered and the milk solids, when butter separates this is due to these parts separating. This is the fat that you see on the toffee, this usually comes from the components cooling at different speeds.
From cooking.stackexchange.com

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FOOLPROOF HOMEMADE TOFFEE RECIPE | MEL'S KITCHEN CAFE

Dec 21, 2020 · 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. Moderate the heat so the toffee doesn’t scorch and burn, and you only need to stir 3-4 times.
From melskitchencafe.com

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TOFFEE DISASTER - WHAT WENT WRONG? - HOME COOKING - CHOWHOUND

Feb 14, 2007 · I attempted to make toffee at home last night and it was a complete disaster. After heating the butter and sugar (and 3 tbsp) of water, everything was fine, coming along nicely, heading towards 300 degrees on the candy thermometer, and then the whole thing just broke. It separated into a curdled mess with a pool of liquid on top.
From chowhound.com

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WHY IS MY HOMEMADE TOFFEE CHEWY - SENIORCARE2SHARE

Why does my butter separate when making 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.
From seniorcare2share.com

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MY TOFFEE HAS PROBLEMS -- PLEASE HELP! - COMMUNITY ...

Dec 20, 2015 · Hi there, I am currently in Toffee Hell and I am hoping that I can get out with your help. The toffee I make sticks to peoples' teeth and I have received some complaints about it. I am committed to changing this situation. Ideally toffee has a nice snap when you bite into it, but then it gives way to a tender texture that immedietly crumbles and dissolves in your mouth. Even though I add a...
From archive.thechocolatelife.com

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HOW DO I PREVENT CHOCOLATE TOP LAYER FROM FALLING OFF ...

Chocolate doesn't stick to toffee by: Lisa I have made toffee twice in the past week. The first time it went great. I made it the same way except I might have used different butter. My recipe doesn't specify if I should use unsalted butter or regular butter. Last night my chocolate didn't stick to the toffee.
From chocolate-candy-mall.com

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TOFFEE TROUBLES - ARTICLE - FINECOOKING

Yes, candy-making can really drive you nuts, but that’s not what I mean. I’m talking about stirring. Stir slowly. Add ingredients slowly. If you dump a bunch of almonds into the mixture rather than pouring the toffee over the almonds just before the cooling stage, then be gentle with the mixing. Slowly.
From finecooking.com

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ENGLISH TOFFEE - THE FIRST YEAR

Dec 03, 2018 · In a heavy 2-quart saucepan, combine the butter, sugar, vanilla, and salt. Heat over medium heat, stirring constantly until the butter is melted. Once the butter is melted, set a 10 minute timer. The timer is more of a guide – the toffee will be done once turns amber brown or reaches 300ºF, give or take 10 degrees.
From thefirstyearblog.com

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TOFFEE | CRAFTYBAKING | FORMERLY BAKING911

Separation - The Most Common Toffee Pitfall: Toffee sometimes separates during cooking or when spread onto the pan, leaving a buttery layer on the surface and a thicker mixture underneath. This is caused when the liquid in the mixture evaporating too quickly, or stirring the mixture too fast leading to the liquid and fat separating.
From craftybaking.com

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HOMEMADE ENGLISH TOFFEE - BUTTER WITH A SIDE OF BREAD

Jul 20, 2012 · Instructions. 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 ...
From butterwithasideofbread.com

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