FAQs
The lower heat allows the sugar to dissolve more evenly. As an alternative solution, before cooking, add corn syrup or a mild acid like lemon juice, vinegar, or cream of tartar to break up crystallization.
Why has my toffee crystallize? ›
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).
How do you prevent sugar crystallization? ›
Keeping the lid ajar will allow some steam to escape as the sugar continues to cook. Add a little acid (such as a touch of lemon juice) or corn syrup to the sugar-water mixture before cooking; they help interfere with crystallization.
Why is my homemade toffee grainy? ›
2) Don't stir constantly.
Unlike other homemade candy and many caramel recipes that require constant stirring, toffee is different. It only needs to be stirred occasionally, otherwise it has a tendency to crystallize (turn sugary and grainy) or separate.
Do you stir toffee constantly? ›
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 do I stop toffee crystallizing? ›
To help prevent crystallisation, an acid/fructose such as lemon juice or cream of tartar can be added before boiling, or a glucose solution. This makes the molecules odd shapes and harder to form geometrical solid blocks. So it helps keep them separate, enabling a clear toffee.
Why isn t my toffee 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.
How to know if toffee is overcooked? ›
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 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.
What can go wrong when making toffee? ›
Common toffee making mistakes:
- I started with way too high of a heat. (At least, I think this was an issue.) I set my portable cooktop at 260 degrees F.
- I stirred too quickly. I didn't realize this could be an issue.
- I didn't add a dash of salt. They say you can save a ruined batch of toffee by adding a dash of salt.
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!
Why do you put cream of tartar in toffee? ›
This means that as boiling continues, a portion of the sugar separates into its constituent parts—glucose and fructose. Adding cream of tartar and a dash of vinegar to a toffee recipe helps bring about this change.
How do you fix crystallized caramel? ›
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 to fix crystallized sugar? ›
How do I fix crystallized sugar? If your sugar has already crystallized in a pot or pan, add more water and return the mixture to a boil to dissolve the crystals. Use a small amount of water (the exact amount doesn't matter because it will evaporate). Start with a low heat to ensure the sugar doesn't burn.
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!
