Do not stir the mixture as it cooks, as introducing a wooden spoon to the mixture as it boils can cause crystallization. After you make the Toffee, cleaning the saucepan is an issue. The best way to remove all that hard caramelized sugar is to fill the saucepan with water and bring it just to a boil. Then turn off the heat, cover the saucepan with a lid, and let it sit until the sugar dissolves.
Place the almonds on a baking sheet and bake until lightly brown and fragrant about 8 to 10 minutes. Let the almonds cool completely on a wire rack. Then place the almonds in your food processor and process until they are coarsely chopped. Or you can place the almonds on a cutting board and coarsely chop with a knife. Sprinkle half of the nuts in a 10 inch 25 cm square on a buttered or oiled baking sheet. Place the baking sheet on a wire rack. In a medium-sized, heavy bottomed saucepan 10 cup 2.
Have the baking soda and vanilla extract ready. Bring the sugar mixture to a boil, on medium high heat, stirring with a wooden spoon to dissolve the sugar. Then, cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals.
Remove lid, and then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan. Cook, without stirring , until the mixture reaches degrees F degrees C hard-crack stage on a candy thermometer. If you find the sugar syrup browning unevenly, swirl the saucepan from time to time. Remove from heat and immediately stir in the baking soda and vanilla extract. The mixture will bubble. P our the toffee evenly over the nuts on your baking sheet.
See video for demonstration. Then place the chopped chocolate over the hot toffee. After a few minutes the chocolate will be soft enough to spread with an offset spatula or back of a spoon in an even layer. Sprinkle the remaining chopped almonds over the melted chocolate. Place the pan in the refrigerator until the chocolate is firm 30 to 60 minutes.
I even put it in bold. More specifically, problem two is temperature measurement. If you are using a thermometer instead of the traditional methods, then you need to verify that the thermometer is accurate. If not, you might not really be getting to the proper temperature, which could be trouble. Problem three is heat dissipation. This means using a strong but temperature-neutral spoon. Heat imbalances kill candy.
Problem four is agitation. Stir slowly. Add ingredients slowly. If you dump a bunch of almonds into the mixture rather than pouring the toffee over the almonds just before the cooling stage, then be gentle with the mixing. No, more slowly than that. Why is toffee such a pain, even more so than other candies? But treat it with care, and everything should work out okay.
If not, let me know and we can work on the other, less likely scenarios. My toffee is never brown when it reaches degrees!! Should I ignore the thermometer and wait for the color change? How to videos on you tube. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more.
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I have made this recipe to good results creamy, chewy toffee , and more often, to disappointing results texturally grainy toffee. Cook for minutes stirring constantly. I have read many versions of this recipe with more cooking time and more baking time and people with burnt results from the longer baking.
I know traditional toffee made with white sugar is not to be stirred, the whole pastry brush thing, but this one is different. I wonder if I am not cooking the toffee on the stove long enough, eg to soft ball stage. It tastes good no matter the texture, but I would like to be able to nail it more consistently re the texture! With the texture issue, something is crystallizing the sugar.
Try using your ingredients with the more classic method. I just made three trays of these and they turned out grainy and not set-up. I followed the recipe I was using and boiled for 3 minutes at a rolling boil before pouring on crackers and baking. Since I was going to toss them anyway, I put them back in the oven with chocolate, nuts and sprinkles on them. I used an oven thermometer and waited until the temperature of the toffee was degrees before pulling them out. This took about twenty minutes because they were cooled.
They boiled for about minutes while in the oven, which they hadn't the first time through. I kept a sharp eye on them. They looked alright and I ran a spoon through the toffee and put it in the freezer. I think next time I make these I'll make sure they come back up to a boil in the oven and give them a few minutes boiling in there. I've been there!! This is what I do: first melt butter on medium heat, but don't let it turn brown , then add the sugar and stir constantly until it's completely dissolved, but stop stirring as soon as it boils!!
I think both of these help prevent the crystallizing. I am not familiar with baking toffee, though. I keep cooking it for minutes until it reaches the hard crack stage one of those candy thermometers that attaches to your pan is ideal; if you have a thermometer, degrees is the temp for a similar toffee I make.
I imagine you could put it into the oven as you've done after it boils, and bake instead of stovetop cooking. I've also never put it on crackers, so I suppose when it's done you pour it onto crackers to cool.
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