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Toffee--Too Hard!

13 years ago

Recently I went to a candy shop and bought some toffee and it was just heavenly, not too hard and no sticking to my teeth at all. I decided to make some of my own and this stuff could cause some major damage to dental work. I cooked it to 300 degrees. Some recipes said 285 and some 300. I went with the 300. There is no way I would let anyone eat this stuff--very hard. If I would have cooked to only 285, would that have made a difference? I really like toffee and would like to find a not too hard recipe.

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Comments (7)

Terri_PacNW
13 years ago
I made some yesterday..I cook to 290F.
loves2cook4six
13 years ago
I cook mine to 310-320 which is hard crack. I find that anything under that results in toffee that really sticks in your teeth. Also does your recipe have butter in it. That helps get a good melt in your mouth texture.
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lindac
13 years ago
My toffee also has some baking soda added just before you pour it....that makes it foam and adds a spongy texture...like peanut brittle so ti is easier to break.....and I cook it to 310 before I stir in the baking soda.
Linda c
Lisa Hayes
Original Author
13 years ago
lindac--That's probably what gave the candy store toffee it's texture. I'll do that the next time. Wonder what I can do with this toffee? Too hard to eat as is. Wonder if I could pulverize and add to cookie dough?
Terri_PacNW
13 years ago
yes add to cookie dough..or over ice cream...

love2, my recipe comes from a Betty C ...yes butter...and it is a touch sticky..but I love to suck on it. I guess I could drop the temp a touch. I think I'll try the recipe I linked to below too.

Almond Butter Crunch

1 c sugar
1 c butter
2 T water
1 T corn syrup
3/4 c chopped toasted almonds
1/2 c chocolate chips

Butter square 9x9 pan well. Heat sugar, butter, water and corn syrup to boiling in heavy pan over medium heat, stirring constantly. (I swirl it and only stir a little to get the "edges".) Cook, stirring, to 290F 12-15 minutes, (mixture will be light brown and thickened); remove from heat. Stir in almonds. Spread evenly into pan. Sprinkle with chocolate chips, cover and let chips soften. Spread them over the top. Let stand at room temp 3 hours until chocolate is firm.
I don't stir in the almonds..I sprinkle toasted sliced almonds on one half of the pan, over the just spread chocolate. I have also used almond meal sprinkled over a whole batch.

Here's what Linda C is describing. Butter Almond Toffee
lindac
13 years ago
I cook the almonds in with the sugar etc.....that way they get toasted as they cook.
loves2cook4six
13 years ago
That's very similar to the recipe I use in my business. (We don't use corn syrup but you should. It inhibits the re-crystallization if you don't get every single sugar crystal incorporated into your syrup - you know those pesky crystals that cling to the side of your pan? yup - those:) )

We also do as Linda does and toss the almonds in once the sugar has melted. To prevent burnt almonds, go with almond SLIVERS, not chopped or sliced as those pieces tend to be too small and or thin and will burn at 310.

Try your recipe again and cook to 310-320. It really does make a difference in how easy it is to eat. Your candy, at hard crack, is actually MORE fragile and will shatter in your mouth easier and not be as chewy.

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