Asked By: Ralph Simmons Date: created: Aug 24 2022

How do you know when toffee is ready

Answered By: Jayden Martin Date: created: Aug 26 2022

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!.

Asked By: Isaiah Simmons Date: created: Jul 27 2021

How do you fix split toffee

Answered By: Harry Diaz Date: created: Jul 27 2021

If your toffee separates, there still is hope! Remove it from the heat and stir constantly until the mixture comes back together, and then gradually return it to the heat while continuing to stir. You can also add a tablespoon or two of very hot water and whisk it into the toffee to try to get it back together.

Asked By: Gilbert Ross Date: created: Jun 13 2021

Why did my toffee turned out chewy

Answered By: Evan Roberts Date: created: Jun 13 2021

Toffee, chewy or crunchy? Toffee is rather known for sticking to your teeth, I’m afraid. If yours is getting too sticky or chewy, you may not be heating it to the proper temperature. If that’s not the problem, but it gets more chewy over time, it may be absorbing more moisture, causing it to become extra chewy.

Asked By: Fred Cook Date: created: Nov 02 2021

Do you stir when making caramel

Answered By: Austin Sanchez Date: created: Nov 02 2021

Heat the sugar over medium-high heat until it melts. You can shake the pan gently to redistribute the melting sugar, but don’t stir. When all the sugar is melted and caramelized, immediately remove the pan from the heat and submerge the bottom of the pan in an ice water bath to stop the cooking process.

Asked By: Timothy Baker Date: created: Feb 11 2022

Why does butter separate into toffee

Answered By: Jeffery Ward Date: created: Feb 11 2022

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.

Asked By: Zachary Price Date: created: Jul 31 2022

What temperature should toffee be cooked to

Answered By: Roger Perry Date: created: Jul 31 2022

285 degrees FAllow 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.

Asked By: Bernard Thompson Date: created: May 19 2022

Can I reheat toffee

Answered By: Herbert Barnes Date: created: May 22 2022

You can reheat the toffee sauce in a saucepan over low-medium heat or microwave in 30-second bursts, stirring occasionally, until warm. To freeze – Individually wrap each pudding cake in saran wrap, then place them in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months.

Asked By: Nathaniel Allen Date: created: Nov 13 2021

What happens if you cook toffee too long

Answered By: Hugh Miller Date: created: Nov 13 2021

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.

Asked By: Noah Gray Date: created: Nov 12 2021

Why is my toffee so hard

Answered By: Jeremiah Collins Date: created: Nov 13 2021

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.

Asked By: Miles White Date: created: Oct 20 2021

How do you get toffee to harden

Answered By: Caleb Martinez Date: created: Oct 22 2021

Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean. Let cool. It should harden within a couple of minutes.

Asked By: Kevin Martin Date: created: Nov 24 2021

How do you know when toffee is done without a thermometer

Answered By: Steven Peterson Date: created: Nov 24 2021

Skill level. To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup.

Asked By: Alejandro Ross Date: created: Jul 25 2021

How do you keep butter from separating in toffee

Answered By: Hayden Scott Date: created: Jul 28 2021

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.

Asked By: Justin Johnson Date: created: Oct 04 2021

What is hard crack stage for toffee

Answered By: Zachary Powell Date: created: Oct 04 2021

Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. … If the stage has been reached, the syrup will form threads.

Asked By: Curtis Howard Date: created: Jul 18 2022

What’s the difference between toffee and English toffee

Answered By: Philip Morris Date: created: Jul 21 2022

What’s the difference? Primarily, the difference rests in the ingredients. Toffee in Britain is made with brown sugar, whereas buttercrunch is made with white granulated sugar. The differences do not stop there, however, since the delectable buttercrunch is usually made with a nice variety of nuts and other flavorings.

Asked By: Isaac Cook Date: created: Apr 18 2022

How long does toffee take to harden

Answered By: Nathaniel Bell Date: created: Apr 20 2022

about 30 minutesCool the toffee, uncovered, in the refrigerator for about 30 minutes or until it hardens.

Asked By: Lawrence Bailey Date: created: Jun 29 2021

Why do you not stir caramel

Answered By: Roger Baker Date: created: Jul 02 2021

The sugar crystals have jagged edges and, even after liquefying, want to regroup into a solid mass. Stirring a wet caramel encourages these crystals to hook up—and cause clumping.

Asked By: Bryan Rogers Date: created: May 20 2021

Why is my caramel not thickening

Answered By: Carl Thomas Date: created: May 20 2021

If the caramel is too thin, simmer the caramel on medium heat for 5-10 minutes to thicken it (the caramel will not continue to darken). Keep in mind that the caramel will thicken significantly once cool. Likewise, if the caramel is too thick, thin by stirring a tablespoon or two of heavy cream.

Asked By: Tyler Washington Date: created: Jul 31 2021

Can I fix crystallized caramel

Answered By: Juan Scott Date: created: Aug 01 2021

Solving crystallization in caramel The easiest way to solve the crystallization (and the most effective) is to add more water. In other words, start over again. By adding the water, the sugar crystals can again dissolve. Simply re-heat the sugar, evaporate the water and try again!

Asked By: Rodrigo Bennett Date: created: Aug 25 2021

At what temperature does sugar reach the hard crack stage like toffee

Answered By: Miles Lewis Date: created: Aug 25 2021

Sugar stagesStageTemperatureSugar concentrationhard ball (e.g., nougat)121 to 130 °C (250 to 266 °F)90%soft crack (e.g., salt water taffy)132 to 143 °C (270 to 289 °F)95%hard crack (e.g., toffee)146 to 154 °C (295 to 309 °F)99%clear liquid160 °C (320 °F)100%5 more rows

Asked By: Jeremiah Price Date: created: Sep 04 2022

Why is my toffee burning

Answered By: Ronald Davis Date: created: Sep 05 2022

Stirring too much contributes to toffee separating. It is important to keep the mixture from burning, so stir gently once in a while. If the butter toffee does separate, we suggest that you first allow it to continue cooking. … Be careful when adding water to the very hot mixture — it may spatter causing a burn.

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