To create toffee, we will basically heat sugar and butter until the sugar reaches the hard crack stage (300°F / 150°C). If you don't allow the sugar to reach this temperature before cooling, the texture will be different. For example, if heated to the soft crack stage (the temperature range just below hard crack), the candy would be more like a butterscotch than a brittle, crunchy toffee. (In some parts of the world, this is also considered a toffee, but it's not what comes to mind when I hear the word.) If the sugar is heated beyond 320°F (160°C), then it might not retain its solid form and turn into liquid caramel over time.
Assemble the ingredients: 6 oz. (170 g) semi-sweet chocolate chips, 1 cup (200 g) sugar, about 1/2 cup (60 g) chopped almonds, 1 (5 mL) teaspoon vanilla extract, 1/8 teaspoon salt, and 1 cup (225 g) unsalted butter.Related Articles
Melt the butter in the saucepan with the sugar and salt plus a little (about 2 teaspoons, 10 mL) water over gentle heat. (Low heat is important to prevent separation later. Just be patient and let it melt together.) The extra water will make it easier for the sugar to heat evenly and melt together.
Stir the mixture constantly while heating over medium-high heat. The butter and sugar will bubble and foam as the water boils off. This can take several minutes because butter contains a decent amount of water. The volume of the mixture will increase dramatically at this point. At this point the temperature should be relatively constant at a few degrees above the boiling point of water.
Once the water has boiled off, the mixture will collapse and thicken. The temperature will also start to rise again. The goal is to remove the pan from the heat once the mixture passes 300°F (150°C) and before it reaches 320°F (160°C). Use an instant read thermometer or candy thermometer to keep track of the temperature as you heat and stir because the temperature can change pretty rapidly once the water boils off.When the mixture reaches 300°F (150°C), remove it from the heat and stir in the vanilla extract. Pour the mixture onto either a silicone baking mat or a large sheet of parchment paper set on top of a sheet pan. The silicone baking mat is probably easiest to work with since it won't slide around on the sheet pan. If you're using parchment paper, one way to keep it in place is to dab the underside of the four corners with a little bit of butter. That will help the paper stay put while the toffee is poured on.
Right after pouring, use a spatula (again silicone works best for working with toffee) to spread the toffee into a rough rectangular shape.
While the toffee is still hot, sprinkle the surface with the chocolate chips. Wait until the bottoms of the chips start to turn shiny and dark brown as they melt from the heat of the toffee, about two minutes. Use your spatula to spread the chocolate. If the chocolate is still mostly solid, wait another minute before attempting to spread again.
Spread the chocolate so that it covers the toffee.
Sprinkle the chocolate surface with chopped almonds. If not using finely chopped almonds, such as the slivered almonds shown in the photos, visually inspect the the surface of the toffee to make sure the almonds are making good contact with the chocolate. Lightly press down on those pieces that are barely touching the surface of the chocolate.Let the toffee cool for about twenty minutes until the sheet pan returns to room temperature. Slip the pan into the refrigerator to cool down and set for at least thirty minutes.
Remove from the refrigerator and peel the toffee from the baking mat or parchment paper. Working quickly so the chocolate doesn't melt too much, break the toffee into chunks of the desired size and place into an airtight container. During the breaking of the toffee, you'll lose quite a few almond pieces, but don't worry, this is normal.Because the chocolate isn't tempered, this English toffee should be stored in the refrigerator to keep the chocolate from melting if the room gets warm.
English toffee (makes about 1.5 lbs or 700 g)
| 1 cup (225 g) butter | melt on low | heat until 300°F (150°C) while stirring | stir in | pour onto sheet pan | melt and spread chocolate on top | sprinkle almonds on top | cool in refrigerator and break apart |
| 1 cup (200 g) sugar | |||||||
| 2 tsp. (10 mL) water | |||||||
| 1/8 tsp. (0.8 g) salt | |||||||
| 1 tsp. (5 mL) vanilla extract | |||||||
| 6 oz. (170 g) semisweet chocolate chips | |||||||
| about 1/2 cup (~170 g) chopped almonds | |||||||
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I keep mine in an air tight container. Unfortunately, I don't have any toffee left to experiment with, but, next time I make a batch, I'll keep one out of the container and see what happens to it.
I haven't been able to find satisfactory toffee here for baking and eating, so making my own sounds like a wonderful solution. However, I don't have parchment or one of those silicone mats - is there something else I could use instead?
Mixing toffee into Rice Krispie Treats is also delicious. <3
Nathaniel
So if you're going for a softer texture on your butterscotch, add the cold butter later-- it'll hang on to its water content and it'll stop the sugar's heat-up.
I ought to make a batch... but for the last few years I've been being it online for some family and friends for Christmas just so I can have some. If you haven't tried this, it's worth it. So good.
http://www.enstrom.com/
I decided to carry it to the finish, because all it would cost me from that point was a teaspoon of imitation vanilla extract and a small portion of chocolate chips. The candy came out darker than the semi-sweet chocolate was, in color. It's still cooling, but I'm game to take a taste, at least. But it won't be going with me to tonight's party as initially planned.
Thanks!
Rachel
I didn't have parchment paper - actually I've never heard of parchment paper in the baking context.
I read somewhere that we could also use aluminium foil. So i used that and it turned out just fine.
Malaysians tend to like the ones that are more chewy though so i'll make a couple adjustments next time - First thing i gotta do is get a themometer! :o) Thanx for this recipe!
I have lived in england all my life and i have never seen anything like that!
I have lived in england all my life and i have never seen anything like that!
I don't know why toffee+chocolate+almonds is known as English toffee, but butter toffees were first created in England in the late 1800's. My guess is that an American family began to produce these candies and marketed them as English Toffees in the early 1900's. Soon, that's what they were known as: English Toffees. (English muffins have a similar origin story.)
No, I think it will be fine. Even if the chocolate melts a little during transit (perhaps if the package sat in the sun), if you friend lets it cool before eating, the chocolate won't get all over their hands. It might not arrive looking identical to how you prepared it, but it should taste about the same. :)
Thanks!
Rachel
I found that reducing the heat throughout the process, and stirring regularly, will avoid the breaking problem. Even if it looks like it's breaking, it will usually come together fine as long as the heat is not too high.
http://members.cox.net/jjschnebel/engtoff.html
www.arizonatoffee.com
I make probably twenty or thirty batches of toffee a year, for gifts and parties. Over the years I've discovered some variations that you might be interested in.
I usually use a 9x13 pan lined with aluminum foil-that way I can just wrap up the sheet of candy in the foil if I don't have time to break it up and package it once it's cool. No need to butter or otherwise prepare the foil.
I usually pour the candy over a layer of nuts (about half a cup) in addition to spinkling another half cup over the chocolate at the end. I usually use almonds and semi-sweet chocolate, but not always. Chopped peanuts are very good with milk chocolate. So are macadamias and coconut. White chocolate is good with pecans. If you toast the nuts in a dry saucepan right before you use them, they will have a lot more flavor.
I always melt the butter then add the water, sugar, and a tablespoon of corn syrup (it's supposed to help keep the sugar from recrystallizing, although that might just be a useless artifact of my starter recipe.) I use three tablespoons of water-or any other flavored nonalcoholic liquid. I've successfully used strong coffee, strong spiced tea, maraschino cherry juice, and orange juice. Alcohol based flavorings should, of course, go in right at the end.
Sometimes I add a 1 oz square of unsweetened chocolate at about 230 degrees. It's especially good with walnuts, and coffee toffee. Watch it carefully, though-it's more likely to burn.
One of my most popular flavors is coffee toffee. I use coffee instead of water, and I coarsely grind expresso beans, pouring the hot candy over half of them and sprinkling the rest over the chocolate.
I also make a cinnamon white chocolate variety. I use strong spice tea in the syrup, pour the candy over toasted almonds, sprinkle with chopped white chocolate (good-quality real white chocolate doesn't melt as readily as regular chocolate-I usually need to stick in a low oven for a few minutes to melt), and sprinkle with cinnamon. This one is very popular.
Orange juice in the syrup, and curls of orange zest sprinkled over the chocolate is good. Maraschino cherries (well drained and dried!) and their juice in the syrup was tasty, though sticky.
You can also make toffee with brown or tubinado sugar. It tastes wonderful, but watch it carefully-because of the impurities in those sugars that make them taste so good, the syrup burns very easily.
After dumping on to some parchment paper in a cooking sheet, I dumped the excess butter off. It's still very heavy in butter, but tastey none-the-less. Most certainly isn't as smooth as the picture, though. Any idea if it would help to melt everything before adding the sugar, or perhaps cooking it more slowly? This took me about 15 minutes to heat to 300.
If your butter isn't melting fast enough to be stirred into the mixture, then melt it first before you add the sugar. Everything should be combined before the sugar temperature starts to rise up - we need to boil off the water content in the butter as well. If the sugar, water, and butter are mixed, then the sugar's temperature will not rise significantly until most of the water has evaporated.
This toffee can easily last for two or more weeks at room temperature in a sealed container. Technically, it'll be perfectly safe to eat for a few months, but the texture may have altered by then.
This toffee can easily last for two or more weeks at room temperature in a sealed container. Technically, it'll be perfectly safe to eat for a few months, but the texture may have altered by then.
I have made similar toffee recipes in the past and it appears that while the chocolate and the almonds remain unchanged over time, the butter/sugar toffee layer begins to darken. What exactly is occuring when the toffee darkens?
I made a few more batches of toffee varying the steps a bit until I achieved the result you described - hard candy in a large puddle of oil. I managed to get this result buy melting the butter first and then pouring in the sugar. The butter and sugar never really integrated even after the sugar had melted and seemed to be mixed in.
I now believe that carefully melting the butter and sugar (with a tad of water to help) together at the start is essential to making this recipe work easily. Make sure the two are melted together before bringing the heat up to boil the mixture.
I tried your toffee recipe twice, and got the same result as farjane both times. Today I made some of your fudge, which worked out very well, and sprinkled some toffee pieces into it. I guess I'll have to wait and get a second taste opinion, though (I'm bringing it over to the house of my boyfriend's relatives).
Tip 1: [u:a9f338c1d3]Most important tip of all[/u:a9f338c1d3].....have a coolish [u:a9f338c1d3]DRY[/u:a9f338c1d3] environment in your kitchen.
Tip 2: It sometimes works to add about 1/8 cup of hot water (very slowly so you don't get splattered!) if you notice the mixture starting to separate. Or [u:a9f338c1d3]better yet[/u:a9f338c1d3], just brushing down the crystals forming on the side of the pan and the spoon handle with a pastry brush dipped in water. I felt that the more water added to remedy the situation, the more the final texture was altered (not in a good way) I know adding water sounds contradictory to the humidity explanation above....and that's why it took me so long to figure it out....but it does work. It doesn't cause more crystalization when applied in this way, it just melts the forming crystals and washes them back down into the toffee
Tip 3: I felt that heating the sugar and butter up to quickly (being impatient and setting the burner on high just to get it going) seemed to create a higher likelyhood of separation problems. So be patient...it really doesn't take too long.
Tip 4: Stirring too vigorously also seemed to contribute to separation problems. I [u:a9f338c1d3]do[/u:a9f338c1d3] stir quite regularly, and toward the end I stir constantly, but [u:a9f338c1d3]gently[/u:a9f338c1d3].
STORING TIP: Humidity matters here also. That's why recipes usually recommend an covered/air-tight container. I have had no problem storying mine in the frig [u:a9f338c1d3]BUT[/u:a9f338c1d3] it's very important if you're going to do this, to [u:a9f338c1d3]let it come back to room temperature before allowing it to come into contact with the air in the room[/u:a9f338c1d3]. Any moisture in the room will condense on the surfact of the toffee if it's cold (just like on a cold coke can) and affect the texture of your toffee (it gets sticky) Storing it in the frig, in itself, has never been a problem for me, and I almost think it's even safer in there as the refrigerator air is usually quite dry. However I always keep it covered till it's come to room temp.
I hope I've just saved someone from going through what I went through! This toffee is so absolutely fabulous it's totally worth making! And it's really easy actually.....believe it or not!
I loved this recipe, but I need the recipe (or at least, a similar one) of that type of toffee they put in the Mars bar.
Thank you!
P.S.: I need it urgently! Please! :shock: :shock: 8| 8| :unsure:
Thanks,
Sarah
Thanks!
http://uwacadweb.uwyo.edu/cesnutrition/Publications/Baking_Food_Storage/AltAdjust.htm
My own thoughts on the recipe are that it works well and is very similar to all other recipes I have seen. As far as stirring goes, it shouldn't increase the chances of separation. I think the idea is to not allow the mixture to stick and burn. I use a double boiler and so I don't really take that risk. However, I still stir constantly and never have separation issues.
On the 3rd batch I decided to lower the heat. While it did not separate it is still too grainy. If Heath made its' bars this way no one would be excited by the prospect of eating them.
I was delighted to find the "Cooking for Engineers" site. I expected a culinary Mr. Wizard or an online Alton Brown.
As I read the questions and comments on this recipe that go back almost a year and recognize that no one has responded I wonder what the value is of having the 'engineer' here?
So, if you can't get your toffee to stay together, please don't just say it doesn't work or separates - please let us know what elevation you are at, and what steps you followed - even if it's the same as the recipe, write down what you did. There's no other way for me to figure this out, and figure it out I do want to do. :)
When I cooked 1st batch at the low-end of Med-High the mix separated at approximately 275 degrees. I was not sure what, if anything, I had done wrong so I made batch 2 the same way as batch one. Same result.
The last batch I made I cooked it in the upper range of Medium. The mix began to mildly separate at 300 degrees but I poured it out on a cookie sheet immediately. I have not thrown it out but I am not willing to give it as a gift yet, my ultimate goal. The consistency if granular. Is this what you get? If so, your recipe may not be what I am looking for. If not, I still need to tweak my procedures.
I don't know how to gauge the effectiveness of my stove's rheostat to deliver a specific level of heat. My minor test program suggests that I need to lower the heat even more to get a better result.
I did not time the cooking process. Have you? Elapsed time would at least allow unsuccessful cooks (that being me) one possible thing to look out for.
BTW I am at 558 elevation. Close enough to sea level but too far from the sea....
Butter, sugar, salt and water went in together over a low-medium burner. I stirred it rarely. When all was melted I increased heat to mid-medium stirring a little more frequently, but not constantly. When temp reached 200-210 I began to stir regularly. Pulled from heat at 300, added the vanilla, mixed thoroughly and poured onto a buttered cookie sheet. Texture of the batter looked fine. It is currently cooling.
Thanks
Tonight I made my second batch according to this particular recipe. Last weeks batch came out perfectly, save that I didn't have any chocolate or nuts. I followed the directions to the letter. Tonight I deviated a little. I melted the butter and sugar together at low-medium heat, gradually increasing the temperature, once I felt the sugar crystals had dissolved. Then stirring only occasionally, I waited on medium-high heat for the temp to rise to 310F. Additionally, as an experiment, I swapped out 1/4 cup of the sugar for the same amount of dark brown sugar, because I wanted to generate a darker color.
The batch is cooling now, and it looks fantastic. I'll write back after I can taste it, to see if the brown sugar had any impact on the texture of the finished product.
Brian
I double checked the thermometer, and it seems to be spot on (at least for the boiling temperature of water). So perhaps a few degrees cooler (not a lot, just a few) might make things better.
Incidentally, if you pull it off too soon, and it doesn't solidify, you *CAN* reheat it very slowly and when it has re-liquified bring it up to the correct temperature. Of course, it is much easier to just do it correctly the first time.
(*Based on my cake baking experience, I buy only C&H pure cane sugar, because every cake baker I've heard from on the subject says the beet sugar doesn't perform the same. For example, my cake decorating instructor says every flower she's made with non-C&H sugar has shattered as it dried. C&H makes a baker's sugar that is easy to find in stores.)
Thanks!
Elevation:3247
Humidity: 36%
Temperature: 76degrees
Electric stove: heated butter, water, salt, & sugar at level 2 (out of 10) - once completely melted, raised temp to level 4.5 (out of 10). Stirred constantly from that point forward. Mixture did not "double" as mentioned in recipe notes...possibly from too much stirring?? At about 210 degrees some of the butter separated from the more solid mixture. I continued stirring a bit longer hoping I could get it back together, but to no avail. I pulled the pan from the heat at about 220 or 230 degrees and poured onto waxed paper. But I was distracted by this "problem" and I forgot to add the vanilla! I tipped the cookie sheet so the butter would run to the edge and then drained it off. My nephews seem to think it's still edible (pure sugar? What do you think??!!) - I went ahead with the chocolate topping, but didn't waste the almonds.
Ingredients:
Morton's Salt
Great Value Unsalted Butter (Wal-Mart Brand)
Whatever sugar was in the big canister in my sister's kitchen
From reading another's post, maybe I cooked it at too low a temperature after I got it melted?
... snip ...
From reading another's post, maybe I cooked it at too low a temperature after I got it melted?
I don't think it the temperature - I've successfully made this with the burners on low the whole time - just takes longer. This is going to be a shot in the dark - try adding more water. Let's say 1/4 cup water instead. I'm a little concerned that your butter didn't even foam up with the sugar before separating (the reason why you need a larger pot than you'd expect), so I think adding some water will help. Maybe all the water is boiling out before the sugar is reaching a high enough temperature - so we try adding a significant amount of water to the recipe. Hopefully, that will help. Let us know what happens.
If the butter melts quickly/unattended and you can see clear yellow mixed with the butterfat, I think you risk the nasty separation scenario you describe later on in heating. Once that happens it is a lost cause. I melt the butter first, very slowly, stirring frequently and once it is melted (but still opaque yellowish white) add the sugar and water and increase heat. Hope this helps.
I've found that the toffee keeps pretty well in an airtight container in the refrigerator. The toffee gets less crispy after about a week or so due to absorption of moisture but should still be fine to eat for a couple more weeks.
One other thing I noticed is the lack of a crystallization inhibitor. The butter helps a little bit to prevent the sugar from precipitating out/re-crystallizing, but if you want a better insurance policy, I'd add a little corn syrup. Corn syrup (or inverted sugar) is pretty standard as a crystallization inhibitor in hard candy.
And, lastly
Once the water has boiled off, the mixture will collapse and thicken. The temperature will also start to rise again.
Sorry to be such a stickler, but the water never 'boils off.' The boiling temperature of the water rises as the dissolved solids become more concentrated. Even at 300 (hard crack stage), there's still a trace amount of water in the toffee.
I have made toffee as holiday gifts for more than 20 years, and as my list has grown, so has my toffee quantity. This year I made more than fifty pounds' worth.
In November of 2005 I moved to Santa Fe, New Mexico (altitude 7000 ft.) I wondered (feared!) it would affect toffeemaking, and indeed it did. I did much experimenting last year and this year to fathom the hows and whys, and here is my tuppenceworth:
Whoever said upthread that humidity affects toffeemaking is dead on. It does. Our air here is very dry and that's helpful.
I learned to make toffee by first melting the butter at any heat that wouldn't burn it, then turning it to medium-low and stirring in the butter and cold water. My family recipe included a tablespoon and a half of water at sea level, for the quantities above (cup of water, cup of sugar.) Some years back I switched to double batches (2 cups of each,) which made the water quantity 3 tbsp.
After wasting a couple of pounds of butter and sugar last year, I altered the water content to a little over 2/3 of a cup. That gave me non-separating toffee 75% of the time, the other 25% of the time I had to add more water when it started separating, and re-cook the batch (sometimes twice!) However, I noticed no difference in texture or taste in those batches. So I thought I had the high altitude problem licked.
This year I stocked up on butter when the local co-op was having a sale on Plugra european-style butter. (Normally I go to Costco and buy the 4 1-lb. salted butter solids packs.)
I went through five pounds of butter and sugar before I finally twigged to why the toffee wouldn't toff: "European-style" butters are made by a different process than ordinary pasteurized American butter. It won't work. Period. Fermented butter won't toff, at least not in high altitudes. Back to plain ol' cheap butter.
High altitude requires much more attention to small details of when and how much to stir, where to set the heat at the different stages of toffeemaking, and judging done-ness. I make a carmelized-sugar version of toffee which is (I think) a bit more demanding than the lighter version discussed here, and that may have something to do with it. After 20 years I'm pretty good at judging by feel, smell, and look, which is a good thing because when I tried a candy thermometer last year I ended up with badly burnt toffee (again, I think because of the altitude.)
Summary:
Melt butter
Turn to med-low/low heat, add sugar and water, stir slowly to blend
As it starts foaming, stir regularly and turn the heat up a notch
As the foam subsides to bubbly thick syrup, turn the heat up another notch (heat should now be about med/med-high)
Stir gently, occasionally, as the mixture starts to brown and no crystals are left
As the mixture reaches a light-brown color, begin constant, gentle stirring. It will still feel quite "thick" as you stir.
Steam will begin to puff as larger bubbles in the mixture pop, keep stirring
The mixture will reach a mid-brown, caramel color, and the steam will have a little smoke in it. The burn-ey, toffee-ey smell will become very noticeable. The mixture will feel less thick and more liquid.
Turn off the heat and stir in the vanilla and (if using) diced almonds
Turn it out into a nonstick baking sheet and spread
Sprinkle chocolate over top
When chocolate is melted, spread to cover
Sprinkle with powdered or fine-chopped almonds
Refrigerate for an hour or so
Give the baking sheet a slight twist to "pop" the toffee loose
Break into (approx.) 3-4 cm. irregular pieces
Store in a zipper plastic bag (squeeze out air before sealing) in the refrigerator
The amount of water you begin with is of little importance for this type of application. Starting with 1/4 cup will give you the same results as starting with 10 cups. The only difference is that the 10 cup version will take a lot longer to make, as it will take longer to reduce the level of moisture in the syrup to the amount necessary for hard candy.
Sugar only begins to caramelize at around 305, but to achieve good color, you need to go considerably higher than that. If you have butter/butter solids in the solution, they'll burn long before your sugar is caramelized. It sounds like you're happy with the recipe you've got, but if you want a nice deep dark colored toffee without burning the butter, I highly recommend a two stage processs- caramelizing the sugar, adding water to bring the temp down and then adding the butter and browning it.
If they don't work, perhaps they should be added at the end, along with the vanilla.
Michael, since you have tackled oil, flour and food additives, perhaps a article on different sugars would interest the community.
Out of curiousity I recently bought some Barley sugar syrup from King Authur Flour, but don't know quite what to do with it.
I made this recipe for Christmas, and everyone raved about it.
For Easter, I decided to double the recipe and give some as a gift.
Everything looked fine during melting/heating process. It reached 150C without any problems.
However....after it set only the ends were hard and crunchy. The middle was much softer and almost like a toffee/butterscotch fudge. Any ideas on what went wrong?
I divided it between two parchment paper lined cookie sheets. Do you think it was still too thick in the middle?
Would a metal tray hold the heat too long and cause cooling problems? Should I have lined a glass tray or just lined the countertop?
Also, after I removed it from the heat and added the vanilla, it seemed to bubble a lot more than I remember. I had trouble mixing the vanilla in and I actually thought some of it might be burning because I was seeing brown streaks in the toffee. There were no brown streaks after it set, but could that have caused the problem?
Thanks in advance. I love the site. I also used your Biscotti recipe yesterday and they turned out great :-)
Also, don't forget to visit ToffeeKing Forums in my profile! ;)
You also don't need parchment paper or anything. Just pour it into a clean sheet; when it;'s cool, it will pop right off the sheet.
I did this recipe, but added Birch sap syrup in the ratio of 1:1 with the other ingridents.
Did it live on web cam with quiet a few viewers watching me, and then a write up about my little adventure on a forum board.
Here's the link.
http://overthegate.myfreeforum.org/about1634.html&highlight=
Regards From Gareth
Mead; If it's good for ancient Druids, runnin' nekkid through the woods, Drinkin' strange fermented fluids, it's good enough for me!
www.overthegate.com
After having made these excellent treats for several birthdays, I started to coat them with chocolate and roll them in chopped almonds after cutting them apart (using a pizza cutter). This way the chocolate stays on the toffee, and fingers are protected from chocolate by the almonds, when picking. Another advantage is that the chocolate tended to fall off when breaking the toffee apart. And so did the almonds.
I also have a dehumidifyer in the kitchen due to my candy making (living in MI it get's fairly humid this time of year). Should I keep it set a 35% humidity?
I made it great and gave it out only to have orders come back at the point when I couldn't make it anymore.
Thanks
Over the course of the years, I've found that it takes me a good half hour to make a batch of toffee. It cannot be rushed, and I have a special wooden soon that I use to constantly stir and incorporate the ingredients. It looks very much like a regular wooden spoon, but the tip is flattened, so's I can get into the corner of the saucepan. I wet down the interior sides of the pan, so it cooks evenly.
Usually after it hits 270, there's a tiny window where it finishes up at 290-- it goes wicked fast, so I watch it like a hawk.
As I get time I will visit the forum and help with any questions you may have about making toffee. As many of you have discovered, toffee making can be difficult.
Here is what I did:
1. I placed the sugar, salt, butter, and water in the pan and heated on low heat (1.5/10) until the butter was fully melted and the sugar partially dissolved (no visible pieces of butter but mixture too thick to be only liquid). This took about 7 minutes.
2. I raised the temperature slightly (to 2.5/10) and continued heating and stirring until the sugar had fully dissolved. This took about 5 more minutes.
3. I raised the temperature to medium heat (5/10) and continued stirring constantly. As the temperature increased toward 212°F, the mixture became fluffier and more solid until it reached a marshmallow-like consistency. The volume did increase somewhat but not as far as double the original, and the mixture did not foam up.
4. As the temperature further increased, the mixture lost its marshmallow-like texture as it separated into ghee and sugar-whey clumps.
5. I poured off the ghee (butter oil) and dumped the sugar-whey(butter solids) clumps onto the baking sheet. Their consistency after cooling is similar to sugar cubes but somewhat harder to break apart.
And what I believe I did wrong:
# I did not clip the thermometer to the side of the pan but instead used an instant read (which generally takes 3 or 4 seconds per every 50 degrees, ie, it takes 18-24 seconds to show 300°F).
# I stirred constantly from start to finish.
# I did not raise the temperature high enough.
I will try again tomorrow and report back.
--genomerick
just out of curiosity, where are you located (approx. what altitude?). I'm a little surprised by your description of step 3. Around this point, the water you added as well as that in the butter should be boiling and the whole thing should be foaming up (not becoming more like a solid).
As I get time I will visit the forum and help with any questions you may have about making toffee. As many of you have discovered, toffee making can be difficult.
I tried making the toffee again today. I looked at a few other recipes first and found that most recipes that included salt called for more than 1/8t, so I used a whole teaspoon of salt today. I also included more water for similar reasons (I used 2T water) and did not stir the ingredients while the butter was melting.
Ingredient changes: frozen butter (still 1 cup), more salt (1t total), more water (2T total), and corn syrup (1T).
Procedure with changes:
1. I added the frozen butter, sugar, salt, and water to the pan, turned the temperature to 2/10, and walked away. The butter took about 25 minutes to fully melt.
2. I increased the temperature to 4/10 and added the corn syrup. When the mixture reached boiling point, I placed a lid on the pot for about 5 minutes. The mixture foamed and doubled in volume, neither of which happened the day before.
3. I stirred constantly (but less vigorously than yesterday) as the temperature continued to rise.
4. When my thermometer read 305°F, I took the darkened foam off the heat, mixed in the vanilla, and poured it onto an ungreased baking sheet.
Comments:
After refrigerating my toffee, it has a very nice texture and fairly well falls apart in my mouth. However, I discovered that when it cools to room temperature it becomes slightly sticky and does not fall apart in my mouth the same way. I suspect that I cooked my butter-sugar foam slightly too long. The refrigerated end product is delicious!
Having made the recipe a second time, I think my two big mistakes yesterday were stirring too fast and not using enough salt. I think the air I whipped in caused yesterday's mix to reach that warm jelly / marshmallow-like state, which then separated into liquid oil and solid sugar with whey as I heated it further. Of course, when I noticed the separation I began stirring faster, which only furthered the reaction.
If I'd used the extra salt yesterday, it wouldn't have mattered so much that I stirred too vigorously, but if I'd stirred more gently I wouldn't have needed the extra salt... Anyhow, I won't include the corn syrup next time, but I'll probably keep the extra salt and water.
I enjoyed making this recipe.
--genomerick
It has been a few years since making this and my first batch last night failed. I think my pan was to big and I cooked it to fast. Just made my second batch and am a little unsure of it. Color is not what I had hoped for. Having made this many times in the past I am unsure what I am doing wrong, and unfortunately, I can't call my aunt or mother as they are no longer with me. All of that to be said, when it cooks right, it is absolutely fantastic. I grew up eating it as my kids have. I give it as gifts at Christmas. I can't imagine how incredible it would be if I used butter instead of margarine! Good luck to all of you!
Even after the separation, the texture and flavor are perfect, although there is a bit of greasiness due to the butter. Obviously, something went wrong, yet it turned out pretty much as I would have liked. I'd like to try this again to see if I can get a better result. It may have something to do with my 5000-ft. altitude, but I'm not sure. The air here is bone-dry, and the only liquid to hit it after cooking was the vanilla. I'm open to suggestions.
Browning is at least in part from browning of the butter-- you can taste that, in a typical toffee. For this reason, while it is important to stir correctly for the polymerization, you don't want to stir so much that the butter doesn't brown-- you can make a relatively flavorless toffee that way.
Corn syrup can be added to extend the glass transition temperature of the resulting polymer. Which means that it increases the probability that you will end up with a candy that has not "sugared," or turned grainy, when it cooled. Otherwise, cooling rate can be critical to the results as well and is hard to control. So syrup is a good idea. You usually don't need as much syrup as recipes call for-- a tablespoon is a LOT for this volume, more like half or 1/3 that would be plenty.
As a substitute fopr tempering the chocoloate you can either add a little paraffin or buy "melting chocolate" which usually then does not taste as good as the kind that gets all over your fingers. Your choice.
So, to the poster who wanted more engineering, hope you got your fix.
I have found two things help me when making toffee.
One) Cook on MEDIUM heat. I know it will take a long time to cook this way but it really does pay off. I was taught old school where we didn't have a candy thermometer and therefore had to do things by feel and sight. I will usually melt the butter first about half way then add the sugar. Stirring constantly is also a must, which keeps it from burning to the bottom of the pan.
Two) Take a measuring cup, or something large enough to put your fist into and fill it with COLD water. When you notice the mixture starting to brown to the color you like and is starting to separate in the pan, take a small amount on the spoon and drop it into the water. If it immediately turns into toffee (crisp and not gooey) and the water stays mostly clear, then turn off the heat and pour into your prepared (buttered) pan. Cover with the chocolate chips and nuts ifyou like. Let it cool at room temperature until firm. I have also used whole Hershey bars which I just lay on the surface and smooth later.
It should take no effort to break this into smaller pieces and then transfer to another container for storage.
So I may not be a scientist or chemical expert, but I have Grandmother's and Mother's experience and seem to do well with those items. Good luck and I hope someone finds this helpful.
I've tried different temperatures, different thickness and kinds of pans, different stir rates or none at all, and even different spoons, you name it, I've tried (I was on a quest to find out the secret) and basically after many years of ongoing tests (I've wasted SO much butter and sugar), the only thing that really matters is the kind of sugar! Be careful though, because even "extra fine" candy making sugar can be made from beet sugar and it fails for me....so that's the important secret I've found... [u:46d4df414d]PURE CANE SUGAR![/u:46d4df414d]
Also, an idea to get it to turn out without a thermometer. I never use them when making this. I've had faulty thermometers, so I don't trust them. Besides, I have found for this, I don't need it if I follow my grandmother's "secret." Our family has made it for at least four generations (who by the way came from England) and my grandmother who is over 90 says that the no fail way for her has always been to stir until it is the color of a paper bag. She always keeps one close by to compare, because the color can change sometimes very imperceptably, and a paper bag is sometimes a lighter brown than your mind's eye thinks. I also do the ice water drop test (see post above), just to make sure, but secretly, I think it's probably mainly so I can get a sneak preview taste! Yummy!
Per suggestion, I just pour it on to a aluminum foil on a cookie sheet. I preheat the cookie sheet to 220. If I don't preheat, the toffee sets up too quickly and is uneven in thickness. I tip the sheet to spread out the toffee.
I modified the recipe and everyone likes it.
I added 3 oz of finely chopped dried tart cherries. The contrast in flavors is really good.
To make it more colorful, I added a cup of white chocolate morsels and used the toffee to melt them. Then I added the cherries. I waited for the white chocolate to set up. Then, I added another layer of milk chocolate (1 cup), but I had to melt it in a microwave. On top of this I used 1 cup of crushed macadamia baking nuts (Costco) and pressed it into the chocolate.
I find it easier just to use salted butter instead of the unsalted butter and adding salt. I can't tell any difference in the flavor.
Thanks for this recipe!
At any rate, I think I've finally figured it out. I think that the chocolate falls off when breaking up the candy if you let it get too cool before breaking. Sometimes I put mine the fridge and don't break it up for several hours later or even the next day. If the candy is cool enough to break, but the chocolate is not rock hard, then it is a little flexible when you break up the candy and doesn't shear off. I'm now going back to breaking it up about 30 minutes after cooling down and I can see that the chocolate is still flexible.
Hope this helps. Also, I'm putting on the chocolate a little thinner than before.
Yes this recipe works with vegetable margarine... but the idea of it causes me to shudder.
I think someone earlier mentioned that this might happen when using non-sugar cane sugar (beet sugar). I'd be curious to see if this is the culprit - if your bag of sugar doesn't say "can sugar" and just says "sugar" as it's ingredient then there's a good chance that it's beet sugar. Supermarket brands often switch between cane and beet sugar based on availability and so are not usually recommended for baking since results can vary with the same recipe and you can't predict/adjust for it.
So, I soften the butter (do NOT melt), mix in the rest of the stuff, and set my microwave for about 500 watts (50 percent power for an 1100 watt), and cook the mix in a heavy glass bowl for as long as it takes- usually 15 to 20 minutes. I stir every 3 minutes, washing the spoon after every stir. When it's done, I mix in almonds, spread it on a cookie sheet, and top with chocolate chips and crushed almonds. Try white chocolate for a neat twist.
If anyone tries this, let me know how it turned out. I'd like to find out how to get mine chewy/crunchy every time.
That should be fine, but I wouldn't add the almonds until you take the toffee off the heat, just before pouring.
I have the same question as another person from a year ago: why does the chocolate sometimes separate from the toffee when breaking into pieces? Thanks for any advice!
I have been making a variation of this recipe for years with much success and a few wipeouts. I believe the chocolate separation happens in two cases: the chocolate was not melted on top IMMEDIATLEY after the toffee was spread or the whole tray was put into the fridge/freezer too soon.
I usually leave it on the counter for at least an hour before refridgerating.
24oz sugar
24oz glucose/corn syrup
24oz condensed milk
10oz hard vegetable fat
2oz unsalted butter
1 tsp salt
Vanilla essence
Put the sugar in a large pan - far larger than you think you're going to need, like a stock pot of a least 5qt - with a little water and bring to the boil. Add the glucose syrup when the sugar has dissolved and boil hard to about 290F. Meanwhile, melt the fat in another saucepan and add the salt and condensed milk. When the sugar has reached the desired temperature, which can be varied according to whether you prefer soft, chewy toffee (lower temperature) or hard, sucking toffee (higher temperature), take it off the heat and pour in the fat and condensed milk. IT WILL FROTH AND SPIT!!! Return it to high heat and stir constantly with a long-handled wooden spoon. Wearing an oven mitt is a good idea at this point as the toffee will spit gobs of hot sugar as it boils. Don't stop stirring for a moment, unless you like burnt toffee, and be sure to get into the corners of the pan. A saucier would be perfect for this recipe, if you have one big enough.
After a while you'll see brown flecks appear in the mixture - this is the milk sugars starting to burn. The mixture will gradually become more and more brown. Once it reaches a medium to dark brown colour remove it from the heat, add the butter and a few drops of vanilla and return to the heat for a few moments, stirring until the butter is incorporated. Pour into a greased quarter sheet pan and allow to cool, then break into pieces and store in an airtight container, if it lasts that long.
2 c sugar
1/2 c water
1 lb of regular butter (not unsalted butter)
1 c chopped almonds (mixed in)
melted dark chocolate and chopped pecans (topping for both sides)
marble slab for cooling
decent candy thermometer
calphalon saucepan
gas stove
While living in the SF Bay Area, I would easily make 15-20 batches a year with 100% success. I would start with the sugar/water, let dissolve, then added the butter, 1/8 of a stick at a time. Usually once the butter was melted and frothing/foaming, I would stir in the chopped almonds and then stir continuously until it hit 300 (or the color of peanut butter). I never did anything to address separation, crystallization etc...becuase I never experienced it.
In 2005, I moved to Seattle and my success rate dropped to 10%. Besides my location (humidity?), I also now use a Al-Clad saucepan pan, and went through a brief stint with an electric stove (now using gas again). Separation has been my biggest problem, but I have also experienced burning before reaching 300 (perhaps a faulty thermometer).
For the first time in 20 years, I used a squirt (1 tbsp?) of Karo light corn syrup (added after all the butter was melted) and I think I may have solved my problem. The first batch with Karo, I tried not to stir too much (recommended in other post), however, as I like to add my almonds to the mixture while cooking, this just caused the almonds to burn, though the toffee looks good. For my 2nd batch, I added the almonds at the end (at 300). They clumped together which caused some angst when I poured it onto the marble, but other than that, i think I have my first successful batch (right color, right consistency) since moving to the pacific nw.
Observation: there have been many other people experiencing "recent" problems with their toffee, in that, like me, they made it successfully for years, and then recently started having problems. Up till now, I thought it was my change in location that was causing my problems. Could there be other issues? Changes to manufacturing of the ingredients; butter, sugar? changes to water (minerals, additives?)
Caroline Garvey
Could someone who knows how to make this candy please post a recipe addressing these questions? Now I'm almost expecting my first batch to fail!
I will continue experimenting with the recipes I've collected from
the internet.
I love trying new recipes and hearing just what others have done to perfect a recipe.ww
rest of the recipe is the same.
this change adds a nice toasted nutty flavour to the recipe. it's seriously delicious and SO easy.
8oz. Caster sugar
2oz. brown sugar
100gms butter
2oz. golden syrup
2oz. milk
4oz. condensed milk
2oz. water
1/4 tsp salt
chopped almonds
Re: chocolate breaking off the toffee.
I used to put the toffee on the porch outside (winter in Minnesota) immediately after pouring on the chocolate and topping with nuts, but i think it hardened the chocolate too quickly. The chocolate needs time to meld with the toffee and then slowly return to room temperature.
gret
In a thick walled pot the bottom and sides stay closer in temp due to better conduction. When you stir the batch it is not alternatly heated and cooled by the bottom and sides of the pot.
This might explain the case of a poster from February 02, 2008, 12:53 PM, who had problems after moving from SF. After the move they switched from a Calfalon pot to a Allclad pot.
Hope this helps.
I did a search for "VINEGAR" in toffee. I was taught that a wee bit of vinegar helps to 'set' the toffee. The only other ingredients we used were equal amounts of butter and sugar.
A quick way to tell if your toffee is ready is by dropping a drop into a cup of ICE COLD water. The quicker the drop solidifies, the more 'harder' your toffee will be. If it turns to mush, you are nowhere near ready to pour ... I suppose that means you are nowhere near the 'crack-point' of the candy?
Practise makes perfect if you can remember what you did.
Or you can judge by your senses.
nuts toasted ( a must in my opinion)
nuts chopped
chocolate chopped if not using chips
vanilla or almond extract measured if using
I don't use parchment or foil, just spray lightly with vegetable spray (PAM)
My most used recipe comes from Maria (AKA Diana) at Recipezaar
Once you have everything ready it takes approx. 30 min from chopping the nuts ( I use an old hand held jar-type chopper) to cool time
Toffee
10 servings
1 cup butter
1 cup sugar
3 tablespoons water
1/2 cup coarsely chopped nuts (pecans preferred)
1/4 cup finely chopped nuts (pecans preferred)
2 cups semi-sweet chocolate chips or chopped bittersweet bar chocolate
1. Cook butter, sugar, corn syrup & water over med heat until it reaches 290 degrees, stirring constantly; takes about 11 minutes
2. Remove from heat, add 1 teaspoon vanilla or almond extract
3. Pour over coarselychopped nuts on baking sheet
4. Sprinkle chocolate chips over, allow to melt for 2 minutes
5. Spread with off-set spatula
6. Sprinkle with finely chopped nuts
7. Put in cool place to harden
8. Break into pieces, store covered (cookie tin) in cool place
9. Enjoy!
Might the fat content of the butter make a difference? I'm in Germany (46m above sea level, humidity no idea) and all the butter currently on offer is 82% fat. If i does make a difference, what do I need to do to compensate?
Nope, that didn't work either.
To the commenter wondering about getting small shaped pieces instead of the broken off pieces--I saw this site, which suggests scoring the toffee with an oiled knife while it cools.
http://www.chocolategourmand.com/recipes/candies/coffee_english_toffee.cfm
In a last act of desperation, I decided to switch from my heavy Circulon sauce pan (non-stick coating) to my stainless steel home brew kettle. Even though this was way too big, and I had a difficult time keeping it from burning because the kettle is not very heavy, the candy turned out beautiful with absolutely no separation.
I love the circulon pans for cooking, but I'm going to have to get a heavy stainless or cast iron pan for toffee.
Thanks for all the advice - David
a candy thermometer is essential, and I've also learned when working with sugar you need a heavy pot and it will not be rushed.... once the water is gone I like to reduce the heat and sneak up on "the final temperature" very slowly to ensure the whole pot is up to temp.
hope that helps - if it doesn't sound like anything that may have got awry in your methods perhaps someone else can jump in.
Do a web-search for "Tempering Chocolate at Home" online and you'll find tons of websites that basically tell you to "work" the mixture by heating and cooling and "working" your chocolate. It makes for a better gift, too! For anyone trying to make individual pieces of toffee, I've used a coated ice-cube tray (yes, one of those old ice cube trays you have hopefully stored in the back of your cabinet!)...it takes a little practice but pour into as many as you have (pour all remaining on your slab or pan). The little "cubes" will pop out and then you can dip them in tempered chocolate and dredge in ground nuts of your choice!! You could even wrap individually in beautiful colored foil for a real special gift!! All the best to my fellow cooks for the upcoming Holidays!
Does humidity affect the setting up of the toffee? I followed Michaels' directions but when I pulled off my toffee and poured it into the cookie sheet, it didn't set up. Instead of toffee, it resembled butterscotch.
It is foggy and overcast right now, so might the excess humidity affect the toffee?
Thanks for any help!
The salt is for flavor. Adding a little salt to sweet dishes (like cookies and toffee) enhances the taste. We use unsalted butter and then add salt so the amount of salt introduced into the recipe can be controlled. Using salted butter makes the amount of salt in the recipe unpredictable, so someone who uses a salted butter brand that happens to salt their butter heavily will result in a product very different than someone who uses a brand that lightly salts their butter. In the case of butter, we're lucky that they sell unsalted. In recipes that involve chicken broth, for example, we're not that lucky because unsalted chicken broth in now widely available. In those cases we have to resort to the "salt to taste" direction.
I also wrote the following in the recipe I typed from the article: "Toffee is more likely to separate when it is stirred too much or cooked too quickly. You can cook it at a lower temperature successfully, it will simply take longer. It needs to remain bubbling as you cook it." I do not know if that is a CI quote or I wrote it from the article or yet another source, however.
Over the years I've read a bit about candy making, but am always trying to learn more. Here's what I've learned/read regarding toffee:
1. Fast temperature changes are bad, so don't abruptly increase or decrease the temp while cooking.
2. Stop stirring at all after 265 F (this also in my CI toffee recipe notes)
3. Stirring throughout should be lazy stirs, not fast or vigorous. You need to do it some, but not excessively.
4. As noted above, do melt that sugar and butter slowly in the beginning.
5. Humidity definitely affects candy making, as noted above. If you are in a humid environment, consider waiting until it's more dry or use a dehumidifier.
6. If toffee does separate, try removing it from the heat and stirring vigorously and evenly. Then put back on the heat, but increase the heat gradually. Another option, as mentioned above, is to add some more water, but don't add more than a few tablespoons. Adding more than 1/4 cup will change the toffee too much and you'll sacrifice texture.
7. Adding corn syrup (glucose) does prevent crystallization, as noted above thread. According to Shirley Corriher about 1 T is all that is needed for a recipe like this because of the high butter content, which also inhibits crystallization. For a great description of why this happens, read the chapter on sugars in Cookwise.
8. The chocolate may not stick to the top simply because some of the fat separated out. Two tricks work. First, simply wipe off the top of the toffee before putting on the chocolate. Second, consider sprinkling some cocoa on top of the toffee to absorb the fat. I haven't tried this, but have read it works.
9. To get it to break evenly, you must score it before it's cool. You can score it pretty quickly after pouring. You can even cut it completely. But, once it's cooled and it's not been scored, it's very hard to get it to break the way you want.
10. Someone asked if you can use brown sugar. I use a recipe by Rose Levy Beranbaum in which she uses brown sugar: 1 1/4 cups brown sugar, 1/2 cup butter, 2 T water, 1 t vanilla. She also uses nuts and chocolate. The main difference is she cooks only to 285, taking it off and adding 1/4 t baking soda along with the vanilla, then pouring over the nuts. She says the temp rises to 290 anyway. I prefer to cook it a bit longer to get a less chewy toffee. As noted above thread, hotter means more brittle. So, a 290 toffee is more chewy than a 300, which is more chewy than a 305. But, you do have to be careful not to burn.
11. Unsure of the baking soda purpose in the above recipe. It's not enough to really add lightness (air bubbles and all that) although some Websites suggest it does, but it could be to counteract the acidity of the brown sugar. Where's a food scientist when you need one. Harold? Shirley?
12. Rubbing butter on the sides of the pan before adding ingredients is helpful to prevent crystallization. The lid on the pan trick also works well, as does brushing the sides of the pan with water.
13. As noted by other posters, the cooking pan does matter and matters a lot. It must be larger than you'd think you'd need as candy can double in volume while boiling. It needs to conduct heat well. It needs to have straight sides. It needs to be heavy enough to prevent scorching.
14. Someone asked about making large volume of this. I seem to recall the CI article saying NOT to double it, but I can't remember why. Could be pan size not able to accommodate, but not sure.
As for my ingredients. I just guessed at the salt. One stick of store brand unsalted. Half a cup of store brand sugar, a drop of white vinegar (I am not kidding when I say a drop), and I forgot the vanilla because I was so scared of how it would taste.
Other things
Elevation 351 feet
Humidity 70%
Pan Emerial Stainless Steel Sauce Pan (pretty heavy)
I looked through my notes and I don't believe I have made toffee without salt. I'm going to definitely have to experiment with that when I get a chance.
problem is my toffee when it is set out for a couple of hours at room temperature the texture changes and it gets sticky and chewy when you start eating it. When I first take my toffee out of the refrigerator it has a rich
buttery taste with a nice crunchy texture that doesn't stick to your teeth. As
soon as it warms up the texture changes. I have tried using white cane sugar, brown sugar and using caramelized sugar. I then enrobed the toffee bars or pieces with temper chocolate. Afterwards, I would double wrap the pieces in aluminum foil . The best results came with the caramelized sugar toffee chocolate bars. However, after a couple of hours the toffee gets sticky again. Can you help me overcome this problem? Thanks, GK
1. Cook butter, sugar, corn syrup & water over med heat until it reaches 290 degrees, stirring constantly; takes about 11 minutes
2. Remove from heat, add 1 teaspoon vanilla or almond extract
3. Pour over coarselychopped nuts on baking sheet
4. Sprinkle chocolate chips over, allow to melt for 2 minutes
5. Spread with off-set spatula
6. Sprinkle with finely chopped nuts
7. Put in cool place to harden
8. Break into pieces, store covered (cookie tin) in cool place
9. Enjoy!
One extra tip for NON-analytical types who might like to consider the "Zen" in all of this. If you struggle with impatience when stirring slowly and lazily on low until the butter is blended, take this advice from a wise woman I once knew. I had asked her how in the world I could sense Spirit's presence when I'm so distracted by housework and children. She said, "Don't just wash the dishes. J-u-s-t w-a-s-h t-h-e d-i-s-h-e-s." I remembered her advice as I was stirring, and my mantra became, "J-u-s-t s-t-i-r t-h-e b-u-t-t-e-r." You may find yourself, as I did, in a most peaceful trance, and before you know it, your syrup will be at 265 degrees when you can stop stirring. :)
Bingo! DO NOT USE SUGAR THAT IS NOT PURE CANE SUGAR!
I also have changed this recipe as I like a darker, and harder candy. I added 1/3 cup of brown sugar and 1 tbsp. of corn syrup. Everybody in my family is raving about it.[/b]
I have ALWAYS used salted butter, either Challenge or Land-o-Lakes. In retrospect, I am inclined to think that Challenge is slightly saltier than LoL, but I have never had a problem with either. Also, I have ALWAYS used C&H sugar, which is my personal brand preference in any case, and I think I lucked out here because I never would have figured out the beet sugar issue on my own.
I try to use the drop-it-in-water method of testing, but have found that once it reaches the point where I "think" it's ready, it's unlikely that I actually have time to wait for the water to cool it enough before it starts burning. I also burn about half of my batches because I'm impatient. Once I see and smell the burn, I simply stop scraping the bottom of the pan and pour it out. It never tastes burnt, even if some of the burnt part does go onto the cookie sheet.
I pour my candy out on a foil-lined cookie sheet (sometimes I butter the foil, if I'm in the mood or have the time) and let it cool. While it's cooling, I melt half of my chocolate in a double boiler (well, more often a glass bowl on a pan of water). Sometimes I use Nestle semi-sweet chips, other times I use Hershey milk chocolate bars. It's all good. This year I tried white chocolate with macadamias; that was interesting and I probably won't ever do it again, but still good.
After spreading the melted chocolate on the mostly cooled (sometimes fully cooled from the fridge, it depends if I decided to make the candy the night before) toffee, I sprinkle half of my crushed almonds on top, and press it into the chocolate. While the chocolate is setting (sometimes in the fridge, sometimes overnight), I melt the second half of my chocolate. After the chocolate has set, I flip the whole thing over onto another sheet of foil (sometimes using another cookie sheet to support it, sometimes not, depends how adventurous I'm feeling that day) and repeat the chocolate and almond thing on the other side. Let it cool, then break it up.
I've noticed that it breaks very well if you break it first at the middle, across the narrowest width. Then, each piece from there should be broken the same way, at the middle, across the narrowest width. Pieces generally stay pretty uniform that way.
I have to say that I am less of an engineer and more of a "fly by the seat of my pants" kind of person, but I would have to say that in 20 years of making this stuff, I've never had what I would call a failed batch. Some have had a bit of oil on the top (never much), but that wipes off just fine. Last Christmas, I burned a batch beyond recognition, but being the frugal self that I am, I still turned it out on a cookie sheet "just to see how bad it really is." The kids disappeared that batch in less than 3 days (no chocolate, no nuts), so I can't think it was all that bad.
None of my batches taste exactly the same, which I think is contrary to the engineer's goal, but I would also say that all of my batches tasted wonderful and I would not call any of them a failure. It's a massively fun activity and for me, about 40% of the joy of it is in the making. Obviously, 60% of the joy is in the eating.
(Is this post too long? It's so much fun to talk about cooking!)
Susan ;)
To comment on some of the other posts, I also saw more of a separation problem when I used unsalted butter, or omitted the salt from the recipe!
I cook using a large skillet instead of a saucepan - maybe I'll have to try that!
I also toast my almonds before I use them - tastes better that way! Also, when it's done cooking, I pour the mixture into an UNgreased cookie sheet, then proceed with the chocolate chips & nuts. I never have a problem with it sticking - heck - it IS half butter already! ;-)
I stopped the process on the second batch at a soft crack stage. It has a nice bite although it is grainy. Do I need to factor in altitude to the temperature? I live at 4200 feet.
Is unsalted or salted butter better, could that be contributing to the problem? Would the size of the pan be a problem?
I am trying to get this made for gifts and my time is running out. Thank you for your help.
problem is my toffee when it is set out for a couple of hours at room temperature the texture changes and it gets sticky and chewy when you start eating it. When I first take my toffee out of the refrigerator it has a rich
buttery taste with a nice crunchy texture that doesn't stick to your teeth. As
soon as it warms up the texture changes. I have tried using white cane sugar, brown sugar and using caramelized sugar. I then enrobed the toffee bars or pieces with temper chocolate. Afterwards, I would double wrap the pieces in aluminum foil . The best results came with the caramelized sugar toffee chocolate bars. However, after a couple of hours the toffee gets sticky again. Can you help me overcome this problem? Thanks, GK
I need the same exact question answered please! Have same problem as George. As soon as I noticed the condensation on the candy and the stickiness I put the candy in seal a meal airtight backs and back into the freezer. Will this fix what I've already made?
*replace 1 of the tsp water with 1 tsp vinegar (not one crystal problem)
*melt the butter first at low heat before stirring in sugar and raising heat to medium
*stir lazily
Made it chocolate-free by choice and stirred in toasted almonds before pouring out. It's wonderful and set beautifully. Thanks!
I am at about 720 feet elevation, and it has been dry lately. I was excited, because I was always afraid of candy making. This went so smoothly and was very successful. I used pecans because they are my favorite.
:D
I am interested to package and sell it eventually however here in San Francisco CA area you cannot sell commercially without a certified commercial kitchen
toffqn
Its in the frig so I will keep it there and look at it after I do my walk.
So I need a new thermometer and also to trust what I know about the indication of the colors and the stages
toffqn
I've been using Taylor brand in many forms for ... gosh, hate to enumerate how many years,,,
recently got a dial type Taylor with a very effective rubberized clip - just looked, no model number on the thing - but it was all packaged up in plastic that needed plastic explosives to open . . .
It is cooling now so I have only eaten tiny little bits like what was leftover on the spoon, but it is delicious and very crunchy. It is slightly greasy on top but not separated.
Thought this might help in figuring out what's going wrong for some people.
The edges have a nice "snap" when you break them, but the centre only makes a dull sound, and feels more like compressed sugar and butter than toffee.
Recently i went to Fancy Food Show in SF CA and followed Michael Chu advice to go to all the toffee vendors and try their samples.
First I now know what I make its not toffee
I tried some excellent toffee - particularly like something from Claire in SF - I have the card and will post it later. Also Napa Valley Toffee. One toffee had cashew nuts. One lady makes Toffee pudding
It was a marvelous food show
My candy cause I had a faulty thermometer was very dark when it said 300 degrees. By then the sugar was burnt.
However I gave out a lot of this to people I know and most people really liked it. One lady friend kept telling me Its not toffee!.
Heres the thing - the toffee I tried at the food show would really make my dentist rich. I cant eat that often.
The candy I make - some form of candied dark chocolate with nuts is easy to eat if you dont mind the burnt sugar taste. My mixture doesnt separate only twice. I think its sometimes an elevation issue and Im in San francisco.
So now what? I havent made toffee in a week and Im ready to try again -- oops not toffee candied chocolate nut bar
I also need thermometer
toffqn
(have to change my user name cause Im not that)
if it sticks to your teeth is that toffee?
I bought a thermometer and made it this morning
its good and its sticking to teeth
toffqn
There should be a tackiness after the initial crumbly crunch. After that clean break, as the toffee is broken up, it can become somewhat sticky, but not as much as a caramel. It also shouldn't remind you of Jolly Rancher.
toffqn
abrupt temperature shift [ placing it in very cold or very hot temperature even for a very time span ]
Also keep an eye on the toffee cooknig process in the very start, when butter and sugar melt; a good reason for separation could be the uneven melting process of sugar and butter.
Now about the sugar. I read from a lot of people that you HAVE to use cane sugar, and not beet sugar. But I've always heard that sugar crystals are the same, no matter if they come from beets or cane. The only difference is that unrefined cane sugar has more extra nice-tasting thingies (I think it's called molasses), but basically it's all sucrose.
Couldn't it be that people have better results with cane sugar because the molasses make the sugar wetter, and for toffee one needs moist?
the usual distinction made between Eur / Amer butter is unsalted vs salted.
note that many many sweets have a touch of salt - it's a complimentary taste to the sweetness.
the fat content of butter varies from 80-86% but "brand names" control the fat content much more closely than that range.
82% is just fine.
cane vs beet - at a technical level you're suppose to be right.
regards molasses, there's not much of that left in refined white table sugar or either continent.
brown sugar, sugar in the raw, turbanado - there's a few hundred names applied to "less than fully refined sugar"
I combine the sugar and the room temperature butter very well before I turn on the heat. I use a low setting until all the butter melts, then turn it up to medium-low. This takes longer but the taste is wonderful. For a smoother texture, combine very well before turning on the heat and don't stir the mixture at all until it gets up past 250 degrees.
Sounds like you might be making toffee in a fairly humid environment. If it's humid or damp where you are, try turning on the air conditioning a couple hours beforehand to help reduce the moisture in the air.
I thought of something funny regarding how Martha Stewart gets hers so perfectly square...
maybe Martha Stewart [b:cc11b49090]laser cuts hers? :D :)
[/b:cc11b49090]
I don't live at sea level either so it has been helpful to read about why scientifically the toffee may not turn out.
Toffees and caramels both contain butter (a fat) and sugar in high quantities. If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy. This often happens during the cooking stage, but sometimes it separates as it is being poured out onto a baking sheet to cool.
There are a few reasons toffees and caramels separate. One of the most common triggers is when the candy has undergone an abrupt temperature shift, either becoming too cold or too hot in a very short period of time. Try not to "shock" your candy by drastically turning the heat up or down during cooking. Additionally, it is especially important to watch the candy in the beginning of the cooking process, while the butter and sugar are melting together, because separation can often result if these two elements melt unevenly. If you have very effective stovetop burners I recommend turning them to medium-low to allow the butter and sugar to melt gently in the beginning stages.
Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn’t stirred often enough. Additionally, separation is more likely to occur when using thinner (cheaper) saucepans, as they don’t conduct heat efficiently and lead to “hot spots” that can cause the butter to separate. Finally, humidity can cause the butter to separate, so if your kitchen is very warm and humid, it’s not a good time to be making candy.
So, can your separated candy be saved? If your candy separates during the cooking process, there is a chance you can save it. Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly and smoothly until it comes back together, then gradually returning 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. Start with one tablespoon and stir the candy to help it come together. Add additional spoonfuls if necessary, but do not add more than 1/4 cup of water total. If you have already poured your candy out to cool by the time it separates, the candy is unfortunately too far gone to save.
From: http://candy.about.com/od/carameltoffee/f/separate_faq.htm
Also inform the reader that the chocolate sprinkled on the toffee is not tempered and so will be soft and feel oily unless tempered.
From: http://www.cookingforengineers.com/article/155/Tempering-Chocolate
This is a fine recipe and description for making toffee and would be fine on any other site but on a site named "Cooking for ENGINEERS" it missed the mark. With some tweaking i think it can be deserving of its place on this site and I hope it does get the editing it deserves
First, I did add 1 TBSP of corn syrup to original recipe...
I used low heat to make sure the sugar was well dissolved, and very slowly brought up the heat. I used a nice heavy pot, seperation was not a problem. I don't know why, but the mixture really started taking on a dark color at about 270 degrees, and started smoked by 280. I should've pulled it then, but wanted to get it to 300 for the right texture. I ended up with a nice burned butter toffee. The garbage man will probably enjoy it...lol. I have absolutely no clue as to why it burned at such a low temperature... I was using a candy thermometer, so there wasn't any delay in reading the temp. I didn't time the whole preocess, but I'm guessing it was too long, and I should've used a much higher heat. I did observe just a nice slow steady rise in temp through the cooking, once I had the butter & sugar combined. I'd guess it took a total of 20 minutes or better. ANy suggestions????
The toffee turned out alright, but unfortunately, it was chewy and a little grainy. Now, maybe this is what some people mean when they think of toffee, but I was hoping for something a lot harder, crunchier, and darker (my toffee turned out almost white). I'm perfectly willing to have another go, but I'm at a bit of a loss as to what I should change. Any suggestions?
For reference, my elevation is 5000 ft, and my ingredients are mostly store-brand (sugar, unsalted butter, even the saucepan). I used a candy thermometer (I've tried just eyeballing it in the past and had even worse disasters).
Thanks,
Armand
I used low heat the entire time. It took me an hour and I got the dreaded separation and the temp approached 300 degrees. I was able to soak up the oil w/paper towel. The toffee was better than the first time I made it. BUT, is it possible to cook it for too long (should it take over an hour?) or was there some imbalance created when I lessened the amount of sugar.
Is it possible to keep the whole thing incorporated or is it better for the "hard crunch" to have lost some of the oil?
I'm very curious. Thanks so much!
Linda N.
Honestly, I would think that even the smaller amount of water in regular extracts would be deleterious to the mix. Should it be mixed in thoroughly, or do you recommend just folding it in quick-like? Or does it really not matter and I'm just paranoid?
ok, i posted back in June about my first attempt, which turned out burnt. I thought about it, and decided to check out the accuracy of my candy thermometer against another thermometer that I know is "extremely" accurate. It turns out that the "new" candy thermometer was somewhere between 25-30 degrees F off, so when my unit said 300, it was 325-330.
I tried it again using my "good" unit, and the candy was perfect..:)
Also, I'll echo what others have said about being careful regarding thermometer readings: when my toffee reaches what I consider to be the appropriate color, my thermometer reads as high as 320 F.
-Armand
The person who posted helpful hints about cooking in high altitude, thank you! I stirred my mixture slowing and graduated the heat slowly, too. Also, I added a touch of vinegar, and 1 tsp. of agave syrup in place of the corn syrup at the beginning after I melted my butter (salted butter) very slowly, as well. Also, I added 1/8 tsp. of Cream of Tartar to my half size recipe. I do not have a candy thermometer, so I used my "nose" when I detected the slightest caramelization (noticing that it started to smell like Toffee!) Off the stove it went and was spread onto my jelly roll pan, (greased with butter with toasted almonds stuck to it!)...which was a great idea from another poster..."Thank You so much!" I loved it that way! After spreading the chocolate over it...(my kids had eaten all my chocolate chips, so I had to quickly grab my cocoa powder, adding a pat of butter, a couple tablespoons of milk and some sugar, with a quick zap in the micro, and whalaa!~spreadable chocolate!)...I then sprinkled finely chopped almonds on top! It turned out so perfect with the right soft crunch! It was easy to cut apart into tiny rectangles, too! I took the time to read every single post before making! Thanks to you all!
For a delicious twist, you can line a cookie sheet with saltine crackers, and when the sugar mixture has boiled 3 minutes, remove from the heat and pour over the crackers, then put this into a preheated 400 oven for about 5 mins (WATCH IT CAREFULLY - BURNS SO FAST!). Remove and then proceed with chocolate melting on top and garnish with nuts, cooling & setting up, then break into bite size pieces.
The crackers get saturated with the sugar mixture and what you have at the end is remarkably like a home-made HEATH BAR. Yum!
I love toffee and this recipe tastes great! Definitely a keeper.
New problem for me t his time around: I make the toffee, in low humidity circumstances (I now check the weather report to see what my local humidity is), pull the pot off the stove when the thermometer says 300-310. I pour the toffee into buttered pan and hold my breath. More often than not this year, the edges will harden but the center is grainy and soft.
Any suggestions?
WATER CONTENT IS IMPORTANT
European butter has very low water content. If you use it, add water to your recipe. American butter can be up to 16% water, and you should not add water when using American. The texture of your candy will never be right if you have too much water. The butter will separate if you do not have enough water...i.e. with European.
DO NOT melt your butter first. Put sugar and butter in cold pot together and melt together slowly. If you melt butter first, you are cooking it and losing water. See the bubbles it makes when melting? That is water escaping. Stir butter/sugar while heating on low until all sugar is dissolved. Leave it alone until it comes to a simmer. Put a lid on the pot and continue to cook covered for 3 minutes. The steam formed will clear the sugar crystals off the sides of the pot. Remove lid and hang a thermometer on the side and stir occasionally. As it approaches target temp, stir more often to keep from burning.
TEMPERATURE IS VERY IMPORTANT
Test your thermometer. Place the thermometer in a small pan of water, deep enough for the bulb to be fully immersed but not touching the bottom. Make a note of the temp 3 minutes after the water comes to a boil. At sea level, your reading should be 212 degrees. Subtract your actual reading from 212 to get the amount of adjustment. I am at 2700' above sea level, and my reading is 207 at boiling, so my adjustment is minus 5 degrees. Toffee should be cooked to 300 at sea level, so my toffee should only be cooked to 295--300 minus my adjustment of 5 degrees.
I add 1/2 C very finely chopped toasted pecans (personal pref) to the syrup after it has reached temp and immediately remove and pour onto a Silpat mat (other surfaces work just fine) and spread as thinly as possible. If some of the oil seeps out, I blot it with a paper towel. I then immediately spread melted chocolate over it and then top with another 1/2 cup of finely chopped pecans and gently press into the chocolate with an offset spatula. I use Hershey bars melted in a double boiler so the choc is very thin. I move it to a cooler place (out of the kitchen) and let it set at room temp. I might put in fridge 20 min. or so if I'm in a hurry.
When choc has set, I break it into large pieces and then cut with a large chef's knife into smaller pieces. I'll have to try the rotary pizza cutter suggested in an earlier post--sounds like a great idea.
I use salted butter and do not add salt. I do not add water, vinegar, corn syrup, or baking soda. I use store brand butter and sugar.
I immediately put the cut candy pieces in Gladware-type plastic containers, put the lid on and put in the freezer until time to serve. It will keep a year or more--perfectly--in the freezer. NEVER store it in the fridge, and put unused portions back into the freezer. It can be eaten straight out of the freezer but its better to set it out a while before serving.
This is not a difficult candy. If you have suffered a failure, try again. I have actually made this candy without stirring at all from beginning to end. I put the sugar and butter on very low and stepped outside to do something, got carried away and forgot the candy. When I came back in, the syrup was just at temp and turned out perfect.
Toffee must be cooked all the way to temp. It will get quite dark when done--almost burned. That's what gives it the signature toffee taste, and that's what makes it brittle--cooking all the way to the hard crack stage. If your toffee is light colored and the texture is chewy or grainy, you have not cooked it enough. If you are serious about making this seriously great candy, invest in a really good thermometer. I have a Polder digital, but I made it many years using cheap grocery store thermometers. BUT I tested them each season.
I always double this recipe and have no problems. I use a stainless steel pot with tall straight sides. No need to have a particularly oversized pot. If you don't add water, you will not have the foamy boil at all.
I got my pot on Amazon. I'll try to find it and post a link. It cost ~$30. Gave one to each of my kids, too. They love to make candy. We make many batches in December and give as Christmas gifts. We make ahead and keep in freezer until ready to put into prettier containers. Needless to say, we make many people very happy.
G'luck. Don't give up.
Please send responses to bradmcgill@mchsi.com
Thanks again,
Brad
Nougat or fudge?
New problem for me t his time around: I make the toffee, in low humidity circumstances (I now check the weather report to see what my local humidity is), pull the pot off the stove when the thermometer says 300-310. I pour the toffee into buttered pan and hold my breath. More often than not this year, the edges will harden but the center is grainy and soft.
Any suggestions?
Number one make sure you are using pure cane sugar. Sugar made with beets seems to have this problem. Next make sure your thermometer is correct by placing it in boiling water. It should read 212 degrees. I did this and my thermometer was off by ten degrees, I bought a new one that's right on the money. Another thing go buy some parchment paper and quit using the buttered pan method. No stick, quick easy clean up.
Followed the recipe except:
-I used brown sugar
-I added 2 tsp light Karo corn syrup.
-I added 2 more tsps of water early on in the cooking (total of 4) to smooth out and dissolve the sugar before bringing up the temp
Temp in my kitchen was around 70 and my humidity is relatively high- 88% reported on the weather here in Burlington, VT.
I used Domino light brown sugar and Cabot unsalted butter. I used a non stick TFal 4 qt saucepan without the lid.
I started out on a low temp (100 deg) for about 10 mins. Made sure the butter solids and fat didn't separate. Stirred a fair bit, but not what I'd call vigorously.
Raised the heat to low-med.
Once I saw that it was all smooth and couldn't taste any crystals when I tasted the spoon, I pretty much left it alone.
I raised it to medium heat and waited for the water to boil off. Brushed the side with a wet pastry brush.
Once the water boiled off and I noticed the temp start to rise again, I nudged the heat up just a bit more (6 out of 10 on my electric stove)
I had a nice bowl of cold water and ice cubes in it next to me to correlate with my candy thermometer. As it went through each stage, I took a bit and dripped it off the spoon into the ice water. (It was good to see how it progressed so when I want to make a softer candy, I'll know what it's supposed to look like) I took it off at hard crack - 300 deg.
I think the corn syrup and low initial temp helped. The careful rate of heat increase was important too. As was not fussing too much with it once it got past 260 deg.
It's cooling now and I'm going to break it up later once the chocolate sets more.
Cheers for the recipe and the comments.
It will foam up and start turning brown very quickly when the water has cooked off. I then add 1 tsp. vanilla. Pour it in a large cookie sheet and spread it out evenly. Sprinkle one package of chocolate chips (more if you like a thicker chocolate topping) let the heat from toffee start to melt the chips for a min. or two. Spread over toffee. Sprinkle with finely chopped walnuts. Refridgerate to cool and break into chunks.
Does anyone have any idea what I can do to so it will actually coat the peanuts & not end up like a peanut brittle sort of blob?
Butter Toffee Peanuts Recipe
Ingredients You Will Need:
1 cup sugar
1 cup butter
3 tablespoons water
3 cups whole blanched peanuts
Butter a cookie sheet and set aside.
Use a deep, heavy-bottomed saucepan to heat the sugar, butter and water. Stirring constantly with a wooden spoon, bring the mixture to 300 degrees. The temperature will rise sharply as the water is boiled off, so make sure you’re using a candy thermometer. Once the sauce has reached the correct temperature, set your spoon down and do not stir. Remove the mixture from the heat immediately and dump in the nuts.
When the nuts are thoroughly coated, dump them onto the buttered cookie sheet. Separate the nuts so that they are not touching one another. When they have cooled, store them in airtight containers.
I have made English toffee many times using salted butter and it has turned out beautifully.
Last week I tried un-salted butter and it separated every time.
USE SALTED BUTTER!!! THAT'S THE SECRET!
Everything I've tried has worked out perfectly, so I thought I'd give your toffee recipe a shot since I'd encountered the separation problem as some of the previous posters have, using different recipes. It turned out just as lovely as the pictures you've posted - easy, delicious, and minimal ingredients, AND possible explanations of my separation problem which helped me to avoid it this time around. I was sure to go very slow this time, and used salted butter which a few others suggested, didn't use a thermometer but pulled it from the stove just as soon as it began to turn a peanut-buttery shade and it was as yummy as some I've gotten at the candy shop, maybe better because I was able to make it much thinner and with crushed pecans rather than almonds, just as I like it. This will be a new favorite to go along with the pralines I make every year for Christmas. Next recipe - standing rib roast on Christmas Eve with NO feelings of intimidation. :)
I appreciate the hard work you must put into this site and hope you continue to post new recipes - I look forward to trying them all.
Happy Holidays!
BTW, we are at 3000' altitude.
"Good morning everybody! For Mr. Chu, toffee is also an old colonial dessert in the former spanish empire South American colonies, mainly Argentina, Chile, Uruguay and Peru (since late 1700�s). For instance, it is called "dulce de leche" (literally, milk candy, in Argentina) or "manjar" (Chile) and is a very popular and frequent in both homes and restaurants. You can find "dulce de leche" in many presentations, including the ones developed in Cooking for engineers, and, more usual, as a more semi-liquid dessert, including "dulce de leche mousse" (superb!!). .."
I live in Argentina and have traveled to PERU and CHILE and tried both Manjar blanco and Ducle de leche and they are NOT brittle toffee but simply caramel spread. Living in Argentina I have never ever found anything resembling toffee. My husband who is Argentinean tried ALMOND ROCA and he said there nothing comparable to it here. What is very popular here is the caramel spread- Dulce De Leche- on everything!
I will be trying this recipe as I miss toffee! Hopefully the Argentines will like it as well.
Cheers
I wasted countless pounds of butter and sugar trying to tinker with the method: using more water to melt the sugar; whirring the sugar in a food processor to reduce the grain size and make it dissolve faster; adding invert sugar (in my case, corn syrup or honey); higher heat; lower heat; more stirring; less stirring; less-vigorous stirring. You name it, I tried it - and all to no avail.
I thought I'd lost my toffee mojo, and told my friends to stop wishing and asking for more toffee, because I'd given up trying to make it.
Still, I continued to ponder what had happened. I finally decided that it had come down to one of two issues:
1. I successfully made the toffee on a gas stove in Chicago, but had access only to electric stoves in NC and WA.
- or -
2. I was using different pots once I moved away from Chicago.
If it was the former issue, my friends were to remain out of luck. I bought a house with an electric cooktop, and I wasn't about to change that just to be able to make toffee.
The latter issue seemed unlikely. Since moving away from Chicago (and my housemate's Calphalon pots), I had used both a Corning Visions (= plain tempered glass) pot and one of my own new Le Creuset pots. It didn't work in the Visions pot and the Le Creuset batch not only didn't work, but it wound up burnt on the bottom. Hardly a process improvement.
While I wasn't willing to invest in a gas cooktop, I thought I'd try a Calphalon pot. I found a reasonably inexpensive one (less than the cost of a pound of Vosges toffee!) at Amazon and bought it. My friends were hopeful this would do the trick...
And IT DID!
My toffee mojo has returned, and I can now make it with impunity and at will.
Looking back, I suspect the Visions pot, which I used for all but ONE failed attempt, didn't have a sufficiently heavy bottom (all the toffee recipes I've ever seen prescribe the use of a "heavy-bottomed pan"). I still can't figure out why the Le Creuset pot didn't work - I can only guess that there was something else wrong with my method the only time I tried it with the Le Creuset pot.
Good luck!
heavy sugar solutions also 'hold' a lot of heat and being rather viscous, heat does not move through melted sugar solutions all that quickly.
you'll like find copper pots in a dedicated candy making operation - it transmits heat quickly and evenly.
glass on the other hand is actually a pretty good insulator
this article:
http://www.cookingforengineers.com/article/120/Common-Materials-of-Cookware
outlines the "thermal" characteristics of various materials use in cooking
copper, which is except for silver, the best heat conductor - ranks at 401 [units]
glass ranks at 1.xx
you didn't mention what exact flavor of Le Creuset pot you used - they sell several different materials - however it the ref article you can see:
aluminum ranks at 237 [units]
cast iron ranks at 80 [units]
the Caphlon is most likely aluminum base / coated / whatever.
so you can see that in terms of "heating the schufft" evenly, cast iron is about 20% effective as copper, and aluminum about 50% as effective.
this may explain the woes experience in getting a 'pot full of sugar' mass up to temp without burning it or creating very localized hot spots within the sugar solution.
So here is the secret to my success:
Electric Stove - GE base unit with the home build - large burner
Faberware 10 inch stainless steel dutch oven type pot
3 inch wide wood stirring spatula
butter 12x18 cookie sheet with butter wrapper (parchment is waste)
break up Walmart butter into 1 inch chunks with spatula
add salt
melt butter at 6 o'clock until half melted (medium heat)
add cane sugar all at once - keep stirring!!!
move heat to 4 o'clock (medium high heat)
Cook stirring constantly in figure 8
use my Fluke 62 Mini IR Thermometer for temp (engineering tool)
at 200 degrees add almonds if desired-it toasts the almonds while cooking
cook stirring constantly to 290 degrees (I am at 6100 feet)
take off heat and stir for 1 minute to even out candy and temp
pore and spread on cookie sheet with wooden spatula
cool in refridge for about 10 minutes to 170 in center and 140 on edge
wipe off any extra surface butter with clean napkin
sprinkle nestle semisweet chocolate chips and spread with rubber spatula
sprinkle with almonds ground to mealy texture in blender
tamp down with flat bottom of glass
put in refridge for 10 minutes
twist pan and toffe pops loose - stick knife under and flip right in pan
wipe off butter on second side
melt other half of chocolate in double boiler
spread chocolate, sprikle ground almonds and tamp down
put in refridge for about 30 minutes until chocolate hardens to touch
break up on large cutting board with POINT of butcher knife
who cares about irregular pieces - we are going for flavor
recipe for this thick toffee is
1 lb salted butter
1/2 tsp salt
2 3/4 cup sugar
1 cup almonds cut in half
covered with
2x 6 ounce of chocolate chips (6 oz per side)
1 cup ground almonds in blender
yeild: 3 lbs 4 ounces (just enough for 6 1/2 bags with munchy leftovers)
Out of about 10 batches, not one failure or seperation.
And by the way - it is dairy so you have to keep in refridge!!!
As far as long term storage - who knows - I can't keep it around that long.
Compare it to toffee grand junction colorado - you will be amazed....
How was that for an engineers view (I am sys engineer for switch company)
Some thoughts here: My first thought is that you folks are overthinking the process. The separation comes from crystallization of the sugar. To avoid that, add a bit of invert sugar, baker's glucose, or plain old corn syrup. Be sure there are no grains of sugar stuck on the sides of the pan above the liquid level. Put a tight lid on the pan and do not take it off until the mixture has begun to boil. This will trap steam that will dissolve any sugar outside of the liquid. It is not necessary to stir. Stirring does not aid the process but it does increase the likelihood of crystallization. Use a candy thermometer and pull the heat at 295 as you will gain 5 degrees or so after you shut off the fire. Brown sugar, white sugar doesn't matter. The exact amount of water doesn't matter; more water = longer cooking time to reach the desired temperature. Oh, yes. And temper the chocolate before you put it on top.
Good luck and have fun.
I just made this English toffee recipe for the first time. Some of the previous comments were helpful, but others were enough to make me think twice about making it.
Anyway, I think it's successful--it's cooling now on the back porch (winter in Iowa allows this to happen). There was no separation, but I think I might see how it could. I took the advice of combining the sugar, butter and water over very low heat on my gas range. That worked fine. I stirred the mixture but only now and then and not rapidly when I did.
When it all seemed to be combined, I turned the flame up to medium-high but noticed a little separation, so I turned it down to medium. The mixture seemed to do everything what Michael said (and showed in the helpful photos) what it would do. Perhaps mine did not bubble up or collapse as much as Michael's photos show but both steps did occur. I also used a candy thermometer and made sure I took if off the heat at about 318 degrees and then added the vanilla.
Hints: After reading the cane sugar/beet sugar discussion, I used pure cane sugar I had in the pantry (C&H Baker's Sugar). I also used unsalted butter (American, Land O'Lakes). I did not use corn syrup, as I didn't have any on the shelf. I did toast the slivered almonds before I started everything this morning.
By the way, where I cook in the Midwest is 955 feet in elevation. This is February in Iowa, so the humidity is a trace amount (although we have ,lots of snow and ice, we do not have humid winters).
I hope this helps anyone wanting to try this recipe for the first time.
Wes
check this thread for ideas
http://www.cookingforengineers.com/forums/viewtopic.php?t=802
Also, I think that the success in making English Toffee is related to how big the bottom of the pan is. If you use a narrower pan, there is less surface heat exposed to the mixture. It takes longer to cook, and that affects the result. If the pan is wider, the mixture is exposed to more surface heat and cooks faster. I am not an engineer, but this makes a difference. This is also a factor in making jams and jellies.
I think there are certain parallels between making toffee and jams. In both processes, the goal is to melt the sugar and evaporate off the water, allowing the liquified sugar to replace the water for texture. So, it is important to find that 'swwet spot' in which both the sugar is melted and the water is gone, with the other ingredients cooked 'just right'. With jam, the water should be evaporated and the sugar just melted, with minimal cooking to the fruit, otherwise it carmelizes and tastes bad. With toffee, the water should be evaporated and sugar melted, with the sugar carmelized to the point it is pleasing, not burned.
You have a great site. Keep up the good work!
Les enfants enjoyed it very much. Thanks for a happy (global) experience. Our French neighbours have asked for the recipe. I gave them the site. Thanks again from Janis
I made graham cracker toffee bars last night from a recipe from such a website. The toffee instructions were: bring to a boil over medium heat 3/4 cup each butter and brown sugar; boil for 2 minutes; remove from heat and stir in 1 tsp. vanilla and 1/2 cup chopped pecans. Spread mixture evenly over a jellyroll panful of graham crackers then bake for 10 minutes at 350 degrees. My toffee ended up a bit soft and separated, although it tasted fine. I suspect that the 2 minutes of boiling did not allow the mixture to reach the 300 degree hard crack stage. I will use a candy thermometer next time!
Thanks again for the thorough instructions! I will visit this website often.
In reading these posts, I was trying to keep positive vibes in my head while I made this. It's cooling in the fridge.
I trusted my nose as I smelled some burning.
Keeping my fingers crossed!
Heyjude in California
Anyway, the toffee is delicious, the texture good, and I plan to make it many more times.
Heavy pan
Mixed the sugar with about 1/4 cup of water before adding to the 1/2 way melted butter...over LOW heat, which is the key everyone is emphasizing and so very true...remember I'm impatient so my heat was too high previously
I didn't stir often (thanks to new ipad distraction!) except at the very end when the temp rises quickly
My thermometer was MIA, so used my previous experience and when it got to that deep peanut butter color, pulled off stove
No separation, delicious! I store in a airtight container, room temp but doesn't last very long in this house.
Summary:
Heavy pan
Melt butter part way and add dissolved sugar
Low heat for several minutes (follow recipe!)
Infrequent stirring, until the end
Thanks to all for the useful comments!
the usually mentioned causes are:
bringing it to too high a temp
heating it too fast
too much / too little stirring (huh? - yeah, me too)
a rapid temp change - ie sudden cooling
humidity can be a factor - sugar is very hygroscopic - but this is more often a problem in warm humid weather - winter humidity is usually a lot lower.
if you're going into this on a professional scale, you'll need to be very rigorous with procedures / etc. a good thermometer, notes on how long it should take to heat up, heavy pots, starting ingredients at known/consistent temp, controlled workspace temp, etc.
I presume you're onto the use of corn syrup additives to cane sugar as a "catalyst" in preventing separation.
I followed this recipe pretty closely, but added 2 teaspoons of corn syrup. I kept my heat low, and didn't stir until the butter and sugar had melted together. I used a wet pastry brush to wipe the sides of the pan when sugar splashed up there. While the mixture was boiling, I stirred gently with a wooden paddle. I cooked the toffee until it was a bit over 300', and it turned out a beautiful dark brown, crisp snap, and not grainy.
Thank you for all the input!
Low humidity, cool kitchen
about 100 ft above sea level
What type of thermometer did you use? It sounds like it's inaccurate or very slow because for sugar to caramelize it has to reach over 330°F.
http://southernfood.about.com/library/info/blcandy.htm
it may take some practice to learn the various "stages" - but that's how they did it in in 'the good old days'
- Take a baking dish like a lasagne dish and fill it with icing sugar, about 2cm or an inch high, and pack firmly
- Using a rounded tea spoon, like a measuring spoon - or any shaped item, a finger will do! - press into the icing sugar, evenly spaced. Don't cram them too close or you will disturb the dip/hole next to it and get uneven shapes, and don't go too deep either or it will stick to the dish!
- When ready, spoon your toffee into your mould (dips, holes whatever!). The toffee won't stick to the icing sugar and will run into the moulds nicely - but toffee is super hot and this is tricky work! Wear long sleeves and keep cold water near by if you get burned.
- Let it cool, then remove from the sugar to store.
I left mine in the sugar too long and it went a bit soft!
It took a couple tries before I figured out that it was the vanilla causing the separation. I'm using a different brand and it's a relatively humid day, so I suppose there could be several factors at work. Either way, I added the vanilla early and the third batch came out fine.
I melt the butter (great value) and sugar (c&H) together very slowly-almost 20 mins with 2 T water and 1 T corn syrup and 1/2 t salt.
I turn the heat up to low and cook till it boils, about 15 mins.
It will boil for about 20 mins then completely seperate at 230 degrees.
I use an all clad pot. I have a flat top stove and I am at 8500Ft. Any suggestions or comments from those living at really high alt. would be appreciated.
1. I use a stainless steel farberware 10" dutch oven and a 4" wide wooden stirring paddle with the 4" flat edge able to stir the bottom of pan in about 3 swipes.
2. I use an electric stove with the large caldron at 4 o'clock (medium high). This is pretty hot so you need to keep moving.
3. Recipe is a simple 1 lb. Costco Butter, 1/2 tsp salt and 2 3/4 c&h sugar.
4. Turn on the burner to 4 o'clock. Unwrap the butter - I use the wrapper for greasing a 11x17 cookie sheet (Walmart has great commercial version for about $9)
5. Put butter in pan off heat and break into as small a pieces as you can stand with the wooden spatula. Put the pan on the heat AND START STIRRING. Good to have your sugar and salt premeasued. Melt the butter about half way wile stirring (if you don't stir - everything will seperate later). Add the sugar AND KEEP STIRRING. This is the most critical part - if you dont stir from cool butter and keep up the constant stir as you incorporate the butter you WILL get seperation. When all butter is melted and you hit 190-200 degrees add a cup of almonds if you like right into pan (by the way - did i say keep stirring).
6. Being a true engineer, I use a Fluke 62 IR Thermometer for exact temps. Once you get to the boiling stage at about 200, the period from 200-250 is not quite as critical (but you must keep up a constant stir). If the stirring didn't happen earlier, I have found there is seperation as you move through, but with a constant figure 8 and side pan scraping, the trek to 295 degrees is just a constant stir with quick checks of temp. Within about 10 minutes you will hit 295 degress - I pull just a little early as the toffee is still cooking. The pan is hot enough at this point if you let it sit without stirring it will burn. So pull off heat and stir for about a minute until the pan cools just enough to stop cooking.
7. Pour quickly onto 11x17 pan. I use the wooden spatula for initial spread and the get a standard table teaspoon and us the back to scrape off the extra candy off the wooden spatula and do final spread into the corners.
8. So if you want chocolat on top, wait for the center of the surface to cool to 180 (man is the fluke useful). At that point, take a paper towel and wipe the surface of any butter on top. The product will be hot but workable. There shouldn't be much butter on top.
9. Sprinkle 5 ounces of chocolate chips and then spread. Sprinke with nuts ( I actually blend almond for about 10 seconds). Tamp down with the base of a glass. Let it cool (I put it in the fridge for a while).
10. You can break it up at this point, but you can also flip the product in a second pan, melt 5 ounces of chocolate in double boiler, spread with a rubber spatula and sprikle again with nuts.
Toffee is a labor of love and for about 20 minutes it needs 100% of your attention. If you don't incorporate the butter early, it will seperate. If you stick with it, cook it at a reasonable high temp and keep up the stirring, it turns out perfect every time.
I've screwed up plenty of batches in my years but it was never due to separation but rather burning the butter. Since I began doing it in a heavy-duty aluminum sauce pan (heavy on the sides and bottom, not just the bottom), I've not had any problems. I find I get more consistent results if I don't stir too much. I stir a lot at the start until the sugar is fully dissolved and the butter is fully melted, and again at the end, at about 275deg through the finished product to make sure it doesn't burn on the bottom. In between it only gets stirred a few times.
We give this as holiday gifts - my wife's family looks forward to it every year. Over the years I have modified the preparation to make what is in my opinion a more professional presentation.
I butter a jelly roll pan and cover it with around 3oz of slivered almonds. This goes 4" under the broiler (on low setting - our GE Profile range has two broiler temps) and the almonds get toasted for precisely 1min, 40sec. The pan comes out and goes onto a cooling rack.
The candy is cooked to hard crack, and poured over top of the toasted almonds. This is left to cool at room temp for exactly 7 minutes, just until it starts to set up. I then use a metal scraper to press-cut the candy into ~1.5inch squares. Once the candy is completely cooled, it comes right out of the pan with a spatula.
Once the candy squares have cooled all the way to room temp, I fill my double-boiler with a pound of chocolate (my preference is a 50/50 mix of milk and semisweet - Ghirardelli when I can get it) and a piece of paraffin that's about the size of your pinky. One by one, each toffee square is submerged in the melted chocolate and retrieved with a pair of tongs. Drain the excess chocolate for a few seconds and then carefully place the finished product on waxed paper to cool. This goes in the fridge for an hour or more to completely cool.
On chocolate: I've played with tempering chocolate by several methods, using really high-end chocolate, using special "melting chocolate", etc. In my hands, paraffin combined with a decent-quality chocolate is hands down the way to go. No fussing, no mess, no blooming, no sticky chocolate coating.
This method is more labor-intensive but the result is very professional, highly reproducible, and of course DELICIOUS). Having the chocolate completely covering the toffee allows you to keep the candy out, at room temperature, for at least a couple of weeks, with no ill effects though it doesn't usually last that long!
I followed the directions exactly, except I began on "2" out of 10 and only ever got as high as "4". I used 1/2 white and 1/2 brown sugar because of what I had on hand. I stirred regularly (i.e. about every 5 seconds) throughout the entire process, and on the whole it was about 10 minutes of cooking.
I did not have a candy thermometer (d'oh) so I knew I was going out on a limb, but I just took it off the heat after it was slightly browner than when I started and visibly quite thick. I forgot to add vanilla, but I didn't miss it in the final product. I didn't have any chocolate, so I sprinkled some dark cocoa over the hot toffee and it added just a little chocolate taste (but isn't necessary).
The only thing I would change next time is that I would have scored the hot toffee to make breaking easier. The thickest parts were quite difficult to break once it was cooled.
My variation is to add some finishing salt ("fleur de sel") on top of the melted chocolate for a different touch that our family likes.
Place a pot of plain water on the stove, preferably the same pot you plan to cook the candy in or one similar. Set your candy thermometer in place and bring the water to boiling at a similar setting to what you plan to use. when the water boils vigorously (not a few bubbles here and there) note the temperature on your candy thermometer. Subtracting the temperature you get from 212 (sea level boiling point) gives you the correction you need to make in every recipe. Water boils at 200 degrees in my kitchen, so the correction factor is 12 degrees. If a recipe calls for 300 degrees, I know I should cook until 288 degrees (300-12) for the recipe to work for me.
For those engineers who are new to candy making, be aware that a glass candy thermometer must be placed so the bulb is fully in the boiling mixture, but NOT touching the bottom of the pan! The one I use has a glass tube in a metal housing that forms a step beneath the bulb, preventing the glass from hitting the pan.
Hope this is precise enough. VLS BA English 1969, MLIS 1989.
What you can do if your batch fails. Make them into <b>Chocolate Almond Cookies.</b>
I've made a lot of batches, usually with success.
I recently tried to make a double bactch in a larger pot. I doubled the butter to 1 lb. and added 3 cups of sugar. In lieu of my usual corn syrup, I used a little maple syrup because it was leftover from breakfast.
The larger size required a larger pot. The batch went very granular on solidifying. The toffee base was very white in color. It was hard (not chewy) but definitely granular and definitely not toffee. It already had the chocolate and nuts on it. I decided to make use of all this good stuff and make cookies.
It required a little experimentation, making some dough and baking 1 cookie, adjusting, and baking more.
Here's the general recipe.
Take the failed batch and put it into the food processor, grind it up into a paste. This becomes your sugar/flavorings and more than half the butter for your cookies.
In the standing mixer with a paddle attachment, cream a small amount of unsalted, room temperature butter (half to 3/4 stick) until fluffy. Add in your paste a little at a time until incorporated. Add 1 egg and a little vanilla extract.
In a separate bowl, whisk together about 1 1/2 cups unbleached flour and 1/4 tsp baking powder.
Add the dry ingredients to the mixer a little at a time, till mixed.
Toast some almonds, cool, and grind them up well in food processor with a little sea salt (to taste).
With a spoon, take some of the cool dough and roll into ball about 1 T to 1.5 T in size. Roll ball of dough in ground nuts. Place on parchment or silpat on cookie sheet and press down to flatten to about 3/4 inch thick.
Bake at 375 F for about 12-15 mins, rotating pan halfway through, until cookie is medium-browned around edges.
Cool on sheet on cooling rack for 2-4 mins to set and then carefully remove cookies to rack to cool further.
Experiment with more or less flour or butter to get the right consistency.
I started with just a portion of my aborted batch of toffee so that I could tweak it as I went along. Good Luck.
No wonder.
Looking forward to techie toffee-making!
Joy
Tools: 4-quart copper-bottomed stainless steel pan, wooden spoon, useless thermometer, small bowl of cold water.
Ingredients: Sugar: evaporated cane juice. Used salted butter, added no salt. Vanilla 35% alcohol content. 2 tablespoons water, somewhat alkaline: pH approx. 8. Chocolate chips, 45% cacao content. Almonds, unblanched, chopped. Incidentally, all ingredients are organic, so we may pretend the result is healthful to ingest.
Heat source: Propane-fueled stove.
Cooling surface: Ordinary old flat metal cookie sheet, coated with butter and finely divided almonds.
Process employed and reactions observed: I heated butter, sugar and water together over very low flame, stirring occasionally. The mixture began to boil while still over low flame. I continued to stir occasionally. The mixture took on a thick, spongy texture as the temperature rose. Not trusting the candy thermometer, especially as the mixture began to clump and pull away from it, I used the cold water test (frequently dropping a small spoonful of mixture into cold water and observing its texture when cooled). Suddenly, shortly after the "firm ball" stage, it separated. I continued stirring and testing; "hard crack" was reached at the same time as the desired color change.
I poured off the separated fluid (clarified butter) and stirred in vanilla, whereupon further separation occurred and I poured again. Although it seemed to have "completely separated" I measured the fluid and it was only 1/3 cup, so either the butter was 2/3 water or some was incorporated into the toffee after all.
I continued as directed, with excellent results! It's delicious; the texture is perfect, crisp and not grainy; separation didn't set it back a bit. The only advice I can add to the wisdom already accumulated here is to just pour off the separated-out butter before spreading the toffee, and see what you get. (You may find a use for the clarified butter, too.)
It will be interesting to try more batches and mess with all the variables. I don't doubt that corn syrup helps, but my partner is seriously allergic to it.
Joy
Not exactly. With the amount of butter used in this recipe, there can be as much as 2 to 4 grams of salt (depending on the brand) contributed by the salted butter. That's actually a lot more than I call for in this recipe, so if you use salted butter, don't add anymore. The final result will be saltier than the recipe I present here, but you might like that. Personally, I'm a bit fan of savory sweets.
On another note, because of the huge differences between salt content in different brands (Kerrygold usually has only 1g salt per 4-oz weight stick while Horizon reported has as much as 2.3 g for the same stick), we like to use unsalted butter in our recipes so the result is as repeatable as possible when different people (with different brands of butter in different markets and regions) attempt the same recipe.
I've kept toffee bagged or in an airtight container in the refrigerator for over a month without people complaining about a texture problem. To my taste, it isn't quite as good as serving the next day, but it seemed to be very good. I have not tried freezing yet.
I've made this recipe for toffee many times over. (24 batches just last year around the holidays to give away as gifts. Yes. You read that right. 24 batches.) I have a few hints that some people may find helpful.
I use a wooden spoon with a flat bottom to scrape the bottom of my saucepan as I stir. I like salted butter (Land O Lakes brand) because I like the savory sweet flavor. I also use the best quality vanilla I can find. (Mine is from Mexico) I like semi-sweet chocolate (again, a little less sweet) though some people prefer milk chocolate. On some batches I use almonds and on some batches I use pecans.
The biggest thing that has helped me is the invention of the non-stick foil. I place that on my baking sheet with no need to make a mess with the butter on the back of the parchment paper rolling up on me and making me crazy.
This is the best recipe I have found for toffee anywhere and I have received many many compliments on it! Everyone is crazy for this toffee! Best of luck to you. I've had a few mishaps so no worries if you do! Once you make it a few times, you'll get a 'feel' for it and won't even need the thermometer any more.
Happy cooking!
~Cindy
Midland, TX
Many thanks, Mary
First, my old recipe only had me bring the temperature up to 285, and pour into a 13x9 pan which left it thicker. Also, 2 out of three times I'd make it, the toffee would have an odd crystallized texture.
So, I took the recipe from here, and from the lovely coments other people, I added one tsp of vinegar, and 1/2 tbsp corn syrup to it. I melted the butter and sugar together with the vinegar, water and corn syrup over a low heat. I made sure all of the crystals were completly disolved before bringing it to a boil. I think pouring it thin over a cookie sheet was a great improvement.
I also believe that humidity does play a big factor in in the texture. So I cranked up the heat and turned on the oven and made sure not to do this on a rainy day.
It is by far the best toffee I have ever made. Thanks so much!
They all came out perfect.
Recently, my students asked if I would make it again, so I came back and scrolled down and "ooh, comments-let me read them..."
and the two batches I just made, yep, separated. Blast!!I just drained off the butter, and went ahead. The flavor isn't the same, not as rich, but I doubt the kids will care, since I just loaded the tops with extra chocolate and nuts.
They are cooling now, I'll see what happens when I break it up.
:(
I am at sea level. It is humid out, maybe that's why.
In any case, a hearty albeit belated thank you for the recipe!
Love the website.
The recipe I use isn't quite this one; it's an old family recipe which I've never heard of giving trouble to my dad or grandmother, and I am now feeling more confident in it myself. It uses half butter and half margarine, as well as a little water and corn syrup, which I now feel I understand a little better (whereas in the past I would wonder why I was putting them in!) :)
Cream all the ingredients together in a mixer first. Then put the creamed mixture in the sauce pan on low heat. Let it all completely melt together, no need to stir. Once it is all melted together than increase the heat and follow the recipe to finish, although I don't stir it much at all. My pan tends to get a little hotter around the edges and I assume on the bottom so my stirring is just enough to get it to mix and cook evenly.
Since applying this technique I have had ZERO failure, regardless of the weather, room temperature, humidity or elevation.
put 8 minutes on the microwave on high. Melt the butter for about a minute and add about 1 cup dark brown sugar. This should be a microwave safe container about three times the size of contents. Return to the micro about three or four minutes. it should be foamy. Once the foam settles (about 30 seconds) if there's any oil on top add a little sugar at a time to absorb the oil. If when settled it looks grainy or dry add butter a little at a time until the candy looks silky. I have even found that a slight layer of oil on top usually doesn't hurt. It makes no difference to mix in crystals on the side of container. Return to microwave and continue heating to hard crack. That is the most unsimplified part. You have to watch it doesn't pass the hard crack stage to which is stinking burnt. the microwave gets there fast and continues upward for about 15 seconds after it's removed from the oven. Checking with a thermometer takes the guess work out of it. Checking temperature often doesn't hurt the end result. Using a small cheap digital candy thermometer I deem it's ready at 300 degrees, rising about 15 more by the time it's ready to pour. Pour on to about 1/2 cup chopped pecan spread evenly on my granite table top. Sprinkle about 12 cup of chocolate chips. Wait a few minutes and spread around the chocolate. In retrospect, you've actually cooked less than 8 minutes (Double batches don't even use this much cook time). You'll spend more time prepping and cleaning I've found trying to describe this method more complicated than the actual doing. This maybe the wrong forum because there is really not much engineering here. Have to go and clean the sugar off my keyboard now.
I made only a couple of "tweaks" to your excellent procedure:
When I added the vanilla, I also added a 1/2 tspn of Almond Extract.
Poured the toffee out onto buttered foil in cookie sheet.
Used Ghiarardelli's "Dark Melting Wafers" for chocolate. Divided the 12 oz bag in two parts, applied the first half as per your instructions. After the 1/2 hour fridge time, I laid a sheet of foil over the now solid sheet of toffee, turned the whole thing over, peeled the base foil off, nuked the second half of the chocolate wafers, spread them, and after applying the almonds, put it back in the fridge for another half hour. Chocolate and almonds on both sides.
And as far as almonds go: I roasted some sliced (rather than slivered) almonds beforehand and allowed them to cool, and then put them into the food processor for a couple of short pulses, to create some variation in texture from full slices to some "dust". Worked great, they stuck to the chocolate well, and the roasted almond taste blends with the toffee perfectly.
Had no problems with separation. I did everything over low heat in a vintage copper-bottomed Revere-Ware stainless pan; used a silicone spatula, took my time, and gradually raised the heat. Didn't stir all that often, used a candy thermometer. The sugar and butter browned just right by the time it hit 310 degrees.
So thank you for a recipe that works!
"heat until 300°F (150°C) while stirring"
if you are using a candle to cook with, it'll take a while.
if you are using an ox-acetylene torch, it'll go real quick.
using a cooktop, somewhere in the middle.
For those having separation problems, try adding 1g lecithin granules per 100g sugar and butter. We made 22 batches in two days in my classroom and not one separates.
Separation may occur because of the fat content variations in butter(too low and too much retained milk), but is most likely from uneven heating and lack of stirring CONSTANTLY early in the process.
Try lecithin.
Of great importance is to avoid temperature swings. One thing that will cause this is stirring too much or too briskly. After the temperature is over 250 degrees, I have found that stirring too much can cause the temperature to drop. This will extend the cooking time, and you will burn the candy and/or "break" it (separation). If you set the heat right, you should not need to adjust it after the mixture begins to boil. I experimented recently with not stirring AT ALL after 260 degrees, and the result was the hardest crack candy I ever made. However, there was a thickened oily liquid that had to be "poured off" and "toweled off" using paper towels. This should not happen, and the added time to do these steps can create an issue since the candy should be poured directly into the pan once 305 is reached and the nuts are stirred in. Thus, I recommend some stirring, but as little as possible. You should find that the mixture does not burn even when it is not stirred, unless the heat is too high.
What really threw me off was my venture into unsalted butter territory. Prior to that I felt I had mastered the art. I wait just a few minutes after spreading the toffee to coat it with semi-sweet chocolate which has been melting on a double boiler - you want it ready immediately. Then I score the candy into squares - going maybe halfway through. Then I add almond screenings. Score again on the same lines, and a top sprinkling of almond screenings. I use a stiff flat spatula to spread the candy, and an offset spatula to spread the chocolate. Personally I found that as long as the bottom of the pot is heat spreading, the sides don't matter. When made right this stuff is spectacular.
This recipe was handed down to me by my grandmother who grew up in Big House Farm in the west Midlands of England. That area has fabulous cooks
:)
I realize that this recipe isn't getting many comments these days, but I wanted to share my version in the hopes that someone might see it and benefit from it. Really, I'm just trying to give something back to this site to alleviate my guilt for lurking so long without giving any input :-)
Here's my recipe, which I've been successful with at least 100 times now:
INGREDIENTS:
2 cups unsalted butter (1)
2 cups pure cane white sugar
3 tablespoons light corn syrup
3 tablespoons brewed coffee
¼ teaspoon salt
1 cup chopped toasted almonds
3 teaspoons baking soda
2 cups semisweet chocolate chips
DIRECTIONS:
1. Cover a large baking sheet(2) with a silicone mat or parchment paper.
2. In a large, heavy bottomed saucepan (3), combine the butter, sugar , coffee, corn syrup and salt on medium heat, gently whisking the WHOLE time. Let come to a steady, but NOT rolling boil.
3. [Optional] When the mixture starts to thicken a bit (usually around 240°), add 3/4 of the almonds. Stir to incorporate .
4. Continue cooking, while occasionally stirring (switch to a silicon spatula at this point), until thermometer reads 305°(5).
5. Remove from heat. Stir in the baking soda, then immediately pour toffee onto the prepared baking sheet. Spread evenly with a silicone spatula.
6. Let toffee cool for a minute, then sprinkle the chocolate chips over the top. Let them sit for a minute or two to soften, then spread the chocolate into a thin even layer. Sprinkle the remaining nuts over the chocolate.
7. Place the toffee in a cool, dry place until set.
8. Break into pieces, and store in an airtight container. Do not refrigerate.
NOTES:
1. I buy whole raw almonds and toast them in a pan on the stovetop. Run the almonds in a food processor until chopped into roughly 1/8" pieces. Pour the chopped nuts through a mesh strainer to separate the finer pieces. Set aside 3/4 cup of the coarse pieces (for step 3) and return all the rest to the food processor and chop until very fine. Use the very fine stuff for step 6.
2. A half-size sheet pan (18" x 13") is the perfect size for this recipe.
3. Use at least a 4 quart pot - the volume of the ingredients increases a lot while cooking.
4. If you notice that your butter is separating, you probably have your heat too high. Lower the heat and whisk the hell out of the mixture and you can usually get it to come back together.
5. Most candy thermometers are not very accurate. Temperature is important. Use a good digital probe or an Infrared thermometer.
A few clarifications:
- Use 1/4 teaspoon of salt, not ?teaspoon
- The other 2 question marks in the text should be degrees
- In case you got confused, Note 1 pertains to the almonds, not the butter!