What makes toffee soft

Toffee is made from sugar mixed with milk, butter or cream plus an ingredient such as lemon juice or golden syrup to stop it crystallising. Larger amounts of butter or cream can make chewier, softer toffees that are like caramels, while toffee cooked to a higher temperature becomes brittle but is still chewy to eat.

The Maillard reaction, which is caused by heating the dairy and sugar together, is what gives toffee its toasty flavour. Some recipes cook the sugar at a lower temperature in order to make softer toffee. Wrap toffees in wax paper or cellophane to stop them sticking to each other. Moisture will turn the surface of toffee very sticky. Cinder or honeycomb toffee known as hokey pokey in New Zealand has baking soda and vinegar added so the toffee froths and makes bubbles as it sets, giving a completely different texture.

Caramel, which is melted, caramelised sugar with nothing added, is sometimes referred to as toffee — for instance, when used in toffee apples or in our bonfire toffee recipe. Shards of toffee work well in cakes, biscuits and other bakes and can be stirred into ice cream.

Toffee can also have flavours added, from salt salted caramel to alcohols such as Baileys and spices, nuts and dried fruit.

Go slowly when melting the sugar, get it to the temperature you want, and then add the rest of the ingredients in. Melting the sugar slower, makes sure that the edges don't get overcooked and burnt. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group.

Create a free Team What is Teams? Learn more. Toffee that is soft? Ask Question. Asked 6 years, 4 months ago. Active 6 years, 3 months ago. Viewed 6k times. Improve this question. TFD Dominic Dominic 11 1 1 silver badge 3 3 bronze badges. Can you describe a bit more what you're trying to make? Peanut brittle isn't really soft at all. Are you looking for something more like taffy? Or when you say soft are you talking about the fact that brittle isn't as solid?

Brittle actually sticks less to your teeth because it's harder, not because it's soft - is that what you mean? What you need is fudge rather than toffee. That basically means much more fat butter and condensed milk, usually , but the results are much softer and easier on the teeth in terms of stickability, not decay!

What about cooking it to a lower temperature? Shouldn't that translate to a softer toffee? Gradually return to heat, stirring constantly. Another way to 'save' the toffee if the butter starts to separate is to add 1 Tbs. You can add an additional tablespoon or so if needed until it returns to a blended mixture. This Toffee Recipe is supposed to be foolproof, if you want to give it a try, let me know what you think Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan.

A teaspoonful of syrup will separate into brittle threads when dropped in cold water. Remove from heat; stir in 1 cup of the toasted almonds.

Pour into a buttered 13x9x2" pan, spreading quickly and evenly; cool. Turn out onto wax paper. Melt chocolate in the top of a double boiler over hot water; remove from heat. Let stand until set. Break into pieces. Store chocolate toffee candy in an airtight container at room temperature or in the fridge if you live in a hot climate.

Hope this helps. Now you've got my mouth watering. I'm dying to make some toffee myself! Click here to add your own comments. Join in and write your own page! It's easy to do. Simply click here to return to Toffee. Throughout the family and neighborhood,. I wanted to write a Christmas story using candy. So I used the inspiration from other stories I read online.

And this is what I came up with. Some Halloween Recipes revolve around chocolate of course , but there are other yummy Halloween treats that you can thoroughly enjoy, too. Interested in building your own site for business or pleasure? Learn from the best like I did, choose Solo Build It. Dec 14, Dairy Free and It Worked! I had a problem with the other recipes with the butter separating.

I stirred this one slowly, so that may have been part of the success. I used Earth Balance Organic margarine since I am allergic to dairy. I had a craving for English Toffee and now I am just waiting for it to cool. Dec 11, Finally! Thank you NEW by: I have been using my husbands aunts recipe for years and sometimes it's a hit and sometimes an epic fail. I tried hers twice this weekend and both were epic fails! I said screw it and I'm straying away. Found this recipe and to my surprise WOW!

I almost gave up. Thank you!! Dec 08, toffee! NEW by: boomer thank you for your recipe! Mar 22, did that and my toffee does not crunch right NEW by: toffee is not supposed to be chewy, but snap, crunch, and then crumble as you chew, breaking down seamlessly--gritty yes, but ultimately disolving into sweet buttery bliss, and NOT sticking back together or to your teeth.

Now: following your directions--including cooking up gradually at medium heat, stirring constantly, and using candy brush to keep the sides of pan clean, the Toffee produced had a totally garbage texture. At first chomps the toffee is too tough. Then as you continue to chew, rather than breaking down as I described above, this toffee became very sticky, sticking to teeth and back to itself, finally becomming a small, dense, quite tough and barely pliable clump, that when bitten feels quite capable of ripping your teeth off.

Tasted great, just the texture I wanted, no issues. So, I decided I would make another batch, but this time my temperature stayed at for what seemed like forever.

Finally, the temperature rose quickly towards , but by that point, the sugar had burned and the mixture was a dark brown. How could I prevent this from happening? Dec 10, Separation of butter and sugar NEW by: Brenda C I had the problem until I figured out I had an electric stove that kept the burner at the same temperature by turning it off and on automatically while cooking.