WHY IS MY TOFFEE TOO SOFT RECIPES

More about "why is my toffee too soft recipes"

BEST TOFFEE EVER - SUPER EASY RECIPE | ALLRECIPES

Best Toffee Ever - Super Easy Recipe | Allrecipes image

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Provided by FUNKYSEAMONKEY

Categories Desserts Candy Recipes Toffee Recipes

Total Time 1 hours 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 pounds

Number Of Ingredients 5

Ingredients

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Steps:

In a large heavy bottomed saucepan, combine the butter, sugar and salt. 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.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Nutrition Facts : Calories 226 calories, CarbohydrateContent 20 g, CholesterolContent 30.5 mg, FatContent 16.9 g, FiberContent 1.1 g, ProteinContent 1.5 g, SaturatedFatContent 9.3 g, SodiumContent 101.1 mg, SugarContent 18.4 g

WHY IS MY TOFFEE SOFT AND GRAINY?

Why is my toffee soft and grainy? Toffee gets gritty because the sugar has crystallized. Crystallization usually happens because you either let the temperature get too hot, or sugar crystals formed on the sides of the pan while you were cooking and then spread through the candy mixture like a chain reaction.
From topcookingstories.com

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TOFFEE THAT IS SOFT? - SEASONED ADVICE

Jul 15, 2015 · I have deep grooves in my back teeth, and regular toffee would get stuck in there easily, so I am looking to cook toffee that would turn out soft rather than hard. Explanation; about ten years ago my mother cooked up such toffee by mistake. While I do not know for certain, I believe it was the following recipe the was botched: 1 cup sugar
From cooking.stackexchange.com

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TOFFEE TROUBLES - ARTICLE - FINECOOKING

Jan 09, 2009 · I don’t believe, however, that humidity was the problem with your toffee. Humidity is more likely to affect the texture of the toffee, taking away the crunch and making it limp or saucy. Also, unless you’re adding an acid or some fructose, you’re not likely to absorb all that much water.
From finecooking.com

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TOFFEE GONE WRONG! - HOME COOKING - CANDY - CHOWHOUND

Feb 09, 2004 · Here are the ingredients: 1 stick (1/2 cup) unsalted butter, softened. 1 1/2 cups sugar. 1/3 cup water. 1 tablespoon fresh lemon juice. 1/2 teaspoon vanilla. 1/4 teaspoon salt. Also, any tried and true recipes are welcome. Thanks!
From chowhound.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 CAN I KEEP MY TOFFEE FROM GETTING SUGARY?

It's either a temperature issue in cooking the mixture or a humidity issue in the weather. If it IS humid, you may need to allow the candy to cook longer up to 2 degrees hotter. But, don't overheat or that will also cause it to get sugary. When stirring, stir consistently and gently.
From chocolate-candy-mall.com

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WHY IS MY HOMEMADE TOFFEE CHEWY - SENIORCARE2SHARE

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

Feb 14, 2007 · Feb 14, 2007 04:40 PM 9. 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 ...
From chowhound.com

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TOFFEE THAT IS SOFT? - SEASONED ADVICE

Jul 16, 2015 · I have deep grooves in my back teeth, and regular toffee would get stuck in there easily, so I am looking to cook toffee that would turn out soft rather than hard. Explanation; about ten years ago my mother cooked up such toffee by mistake. While I do not know for certain, I believe it was the following recipe the was botched: 1 cup sugar
From cooking.stackexchange.com

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WHY DID MY FUDGE TURN OUT TOO SOFT? - BROKEN BARREL

Dec 19, 2021 · Why is my fudge like toffee? If you boil the fudge to a temperature lower than 232 F, your fudge will retain extra moisture, which can make it chewy or in extreme cases, prevent it from setting at all. If the temperature goes much beyond 234 F, the fudge’s final texture will be hard, dry and crumbly. Why is my fudge still runny?
From brokenbarrelwoodlands.com

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HOW DO I FIX GRAINY TOFFEE?

Oct 18, 2021 · Why is English toffee so good? It is cooked to the hard crack stage ( as high as 300 degrees F on a candy thermometer). During cooking, the sugar caramelizes, which accounts for the rich brown hue of good toffee , as well as the buttery, caramel -like flavor. ...
From topcookingstories.com

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

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FOOLPROOF HOMEMADE TOFFEE RECIPE | MEL'S KITCHEN CAFE

Dec 21, 2020 · 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.
From melskitchencafe.com

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TOFFEE--TOO HARD!

Recently I went to a candy shop and bought some toffee and it was just heavenly, not too hard and no sticking to my teeth at all. I decided to make some of my own and this stuff could cause some major damage to dental work. I cooked it to 300 degrees. Some recipes said 285 and some 300. I went with the 300.
From gardenweb.com

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WHY’S MY ENGLISH TOFFEE STICKY? - PASTRY & BAKING ...

Jun 19, 2007 · I made this on a "butter:sugar=1:1" base.I didn't use the candy thermometer, as I don't seem to manage too well to cook and read at the same time. Instead, I did the cold water test(use tab water, not icy cold water though). As soon as the drop-in-the-water gives a "snap", pull the saucepan off t...
From forums.egullet.org

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10 COMMON CARAMEL MISTAKES—AND HOW TO FIX THEM

Dec 03, 2020 · Scraping the pan. It’s only natural to try to get every ounce of caramel goodness out of the pan, but resist the urge to scrape the bottom of the pan. There may be some lingering crystallized sugar down there, which can ruin the whole batch. Better to just pour the caramel out of the pan and get what you get. 10 / 10.
From tasteofhome.com

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TRICKS TO FIX FUDGE THAT IS TOO SOFT | LEAFTV

To harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency. Soft-Ball Stage. Laura Beth Drilling/Demand Media. To get fudge to its right consistency, you need to cook it to the soft-ball stage, which happens at 235 to 245 degrees Fahrenheit. At this point, the sugar concentration is roughly 85 percent ...
From leaf.tv

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3-INGREDIENT HOMEMADE TOFFEE RECIPE - SCRAMBLED CHEFS

Mar 07, 2021 · Why Did My Butter Separate When Making Toffee? The most common reason the butter will separate when making toffee is due to a sudden change in temperature. This occurs when you bring the mixture to a boil too fast (over high heat), or when you pour the toffee from the hot pan into a cold pan or baking sheet to cool.
From scrambledchefs.com

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

Dec 26, 2013 · Thankfully, my friend Sarah had just texted me, asking me why butter separates from homemade toffee. After a bit of research, I came up with a few answers, plus how to solve the problem. Looks as if I researched it just in time to save my own batch of toffee! Here are 4 common reasons why butter separates from homemade toffee.
From simplelifeandhome.com

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WHY IS MY FUDGE LIKE TOFFEE? - DAILYDELISH.US

Nov 27, 2020 · Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves. … Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming.
From dailydelish.us

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EASY CHRISTMAS CRACK RECIPE ( ONLY 4 INGREDIENTS) – SUGAR ...

Nov 29, 2021 · Set the pan with crackers aside. Place the brown sugar, butter, and salt into a medium saucepan on medium heat and stir it until the butter is melted. Use a silicone or wooden spoon to prevent your sugar from crystalizing. Increase the temperature to medium-high and continue to cook the caramel.
From sugargeekshow.com

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