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? ›
It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate.
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!
Why did my toffee turn out grainy? ›
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).
What can go wrong when making toffee? ›
A common problem when making toffee is crystallisation. The sugar clumps together into a white and grainy syrup that turns into a messy solid mass. To avoid starting again, try these tips. Dissolve the sugar completely before increasing the heat and bringing the mixture to the boil.
How do you know when toffee is ready? ›
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.
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? ›
This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.
Why add baking soda to toffee? ›
In cooking brittle, the baking soda is added right before the candy is poured, while toffee is cooked longer after the soda is added. This lets much of the carbon dioxide escape, leaving the toffee less brittle. In the end, they are cooked in much the same way, but with a few key differences.
Why is my toffee chewy and not crunchy? ›
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.
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 didn't my toffee turn 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.
How to fix grainy toffee sauce? ›
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.
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.
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.
What should the texture of toffee be? ›
Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .