OK, thanks - I did wonder. It's back in now.
How hot should I aim for? I went for hard ball (!), according to my thermometer, but I do wonder whether I should be aiming for hard crack?
This could be fun if googled...!
FAQs
What to do if your toffee won't harden? ›
If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.
Will toffee harden in the fridge? ›After the chocolate bits melt, gently spread them evenly. Then, sprinkle the chocolate with half of the nut mixture. Cool the toffee, uncovered, in the refrigerator for about 30 minutes or until it hardens.
Why did a toffee fail to set despite using the correct ingredients? ›This usually happens when the toffee mixture is heated too quickly or at too high of a temperature. Make sure to use medium heat (or medium-low) and go SLOW!
What happens if you undercook toffee? ›Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!
What to do with unset toffee? ›If the sauce has separated then warming it gently and stirring occasionally should help it to come back together. If it still has a film of fat on the surface after warming then whisking in a tablespoon of hot water (from a freshly boiled kettle) can also help.
How do you rescue toffee? ›If you notice the toffee separating with a greasy butter layer on top, try slowly stirring in 1 tablespoon water at a time until it comes together again.
Can you save toffee if it separates? ›Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture.
What can go wrong making toffee? ›Common toffee making mistakes:
- I started with way too high of a heat. (At least, I think this was an issue.) I set my portable cooktop at 260 degrees F.
- I stirred too quickly. I didn't realize this could be an issue.
- I didn't add a dash of salt. They say you can save a ruined batch of toffee by adding a dash of salt.
Dec 13, 2017
Low and slow
Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.
Here are the steps to tell the temperature without a candy thermometer:
- Drop a small amount of the candy mixture with a teaspoon into a small bowl of cold water. ...
- If the candy forms a thin thread and does not "ball up", it is in the thread stage or 230°—235°F.
Should toffee be hard or soft? ›
Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .
Can you leave toffee out overnight? ›For maximum taste and texture, we do recommend that you either enjoy your toffee immediately, or store it in a refrigerator or freezer. Once opened, unrefrigerated product will retain maximum freshness for about a week.
Why is my toffee not crunchy? ›Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.
How to fix toffee when butter separates? ›Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return 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.
Why is my homemade toffee sticky? ›Long slow boils cause more sugar inversion, inverted sugar is hygroscopic (attracts water) and will make your candy sticky.