My toffee has problems -- Please Help! (2024)

FAQs

What to do if your toffee won't harden? ›

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.

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.

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.

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. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.

If the toffee mixture has not boiled for long enough the toffees will not set. It is very important that you test toffee in a glass of cold water for it to crack or that the toffee has become hard on the spoon.

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

A ball of toffee that feels soft and squeezable will be at 'soft crack' stage. A firmer ball that's harder to shape will be at 'hard crack' stage. Some recipes cook the sugar at a lower temperature in order to make softer toffee.

Brittles and toffees accumulate small amounts of acid from the browning reactions that occur during cooking. This is one reason why the baking soda is added at the end of cooking. The soda reacts with the acid to make bubbles, and the syrup foams.

Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer, 20 to 30 minutes. Immediately pour toffee into the prepared baking dish.

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

How do you fix toffee? ›

If it crystallizes you can add water, but if it's separating then it might be heat. You can try to whisk it back together off the heat. If it doesn't work, sometimes you just need to start over. Toffee should be basically equal parts sugar & butter.

This usually happens when the toffee mixture is heated too quickly or at too high of a temperature. Make sure to use medium heat (or medium-low) and go SLOW!

The butter, sugar and syrup are melted together and should form a smooth sauce. When the sauce cools it should remain amalgamated. If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out.

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!

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.

This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

It's a treacle toffee, family recipe! Thanks! put it back in the saucepan and reheat it. It usually means it didn't get hot enought the first time.

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!

NOTE:[i] Most recipes recommend constant stirring from start to finish to prevent butter and sugar separation. Constant stirring will not hurt the mixture, but I have found it is unnecessary. You will stir the mixture a little as it cooks.

English Toffee is a nationwide favorite that is easily made with only a few ingredients. The difference between regular toffee and English Toffee is one important ingredient – butter! I make English Toffee throughout the year for special occasions and it's always a big hit.

How to fix crystallised toffee? ›

Add Moisture: If the sugar is melted but you still see a few crystals- sometimes adding some liquid like water or heavy cream to the mixture can help dissolve any sugar crystals that have formed and promote a smoother texture.

After the chocolate bits melt, gently spread them evenly. Then, sprinkle the chocolate with half of the nut mixture. Cool the toffee, uncovered, in the refrigerator for about 30 minutes or until it hardens.

Most of the time, the candy gets sticky due to humidity, so it's preventable by using airtight containers next time. Any hard candy can be remelted with a little water and made into new candy. What is the best sticky toffee cake recipe?