FAQs
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 to stop toffee from sticking? ›
Your toffee is getting sticky because it isn't coated in chocolate to protect it from the moisture in the air. If you want to make uncoated toffee pieces and store them, then you need to put it in an air-tight container with some dessicant.
What to do if toffee doesn't set? ›
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.
Why is my English toffee chewy? ›
Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. 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.
Do you stir toffee 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.
Why is my toffee still soft? ›
Why is my toffee soft? 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.
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.
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!
Will toffee harden in the fridge? ›
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.
Is English toffee hard or soft? ›
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 .
If the sauce has separated then warming it gently and stirring occasionally should help it to come back together. If it still has a film of fat on the surface after warming then whisking in a tablespoon of hot water (from a freshly boiled kettle) can also help.
How do I know when toffee is done? ›
Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into some ice water...it should be brittle. If so, it's done. It will be a very dark amber color. Pour into foil lined pan, put on chocolate and nuts and, VOILA!
How to stop toffee from going sticky? ›
Use Corn Starch
If you're not familiar with the benefits of corn starch, you should know that it's one of the best moisture absorbers around. Using corn starch to coat your sweets means you can preserve their taste and stop them from sticking together.
What is the difference between toffee and English toffee? ›
Americanized toffee may include nuts, while a completely traditional British toffee will not. On the other hand, English toffee uses pure cane sugar, brown sugar, or molasses as its sweet base and always involves chocolate.
Why is my toffee not set and why is it's texture grainy and not smooth? ›
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).
Should toffee be hard or soft? ›
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 .
Why is my caramel not getting hard? ›
If caramels are too soft, that means the temperature didn't get high enough.