My English toffee came out too chewy...what did I do wrong?

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Posted 12/11/2011 by Fiddlesticks in NSBR Board
 

Fiddlesticks
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June 2009
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Posted: 12/11/2011 11:10:54 AM
The recipe I used had me pouring the toffee part at 285 degrees. It tastes fine but it a little more chewy than crunchy. Does the temp need to be higher? Did I use a bum recipe? It is my first time making it and I obviously need help!

Here's what I used...

INGREDIENTS:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

DIRECTIONS:
1.In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

2.While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

3.As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

4.Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.


"Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow." Melody Beattie

WiiPii
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Posted: 12/11/2011 11:23:37 AM
Hmmmm....your temp may not have been high enough. I try to get to 290 for hard crack.

Here is another recipe that is super easy that the peas were all losing their brains over last year. I made a batch yesterday and it came out perfect!

Hold on....I'll post it in another post


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dawnandnala
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Posted: 12/11/2011 11:25:19 AM
I agree - you to get to about 292 for a nice hard crack



PhotoHorse
PeaFixture

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February 2003
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Posted: 12/11/2011 11:26:02 AM
Not hot enough. Might be your thermometer. I had to buy a new one a few years ago to get good results. If you're going to be making toffee year after year, I'd suggest a digital. I actually use my meat thermometer, and it works great.

You can do a test for hard crack candy, etc., with water. Search the web for some pics or look in a good, general cookbook like BC.

WiiPii
Dirty little freaks!

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Posted: 12/11/2011 11:28:08 AM
Here is SuffyAnn's recipe. It comes out perfect every time for me! Enjoy!



Almond Roca

Ingredients:

1 pound butter (not margarine)
1/4 Cup water
2 Tablespoons Karo Light Corn Syrup (3 tablespoons if at higher altitude)
2 cups white granulated sugar.
1 Cup semi-sweet chocolate chips
1 cup sliced or slivered almonds

Directions:
Butter bottom of cookie sheet and sprinkle with almonds. ( I usually break mine a bit) Reserve about 1/2 cup for the last step.

Combine the first four ingredients in a large saucepan. Cook over medium heat, stirring constantly until cooked to hard crack stage. 290 degrees on candy thermometer. (If you don't have one, the hard crack stage can be tested in a small cup of ice and water.) The mixture will become frothy and a nice caramel brown.

Immediately pour over almonds, and spread over cookie sheet.

Sprinkle with choc chips, spreading with pastry knife. Then sprinkle crushed almonds over the top.

Cool completely. (I put mine in the frig after it has cooled down.)

Then simply break it apart and package. This makes a huge bunch, never weighed it, but it will be enough for several packages!


Mostly it's just a silly message board. Except when it isn't.
-missbitts


This is NSBR. Peace is not important to us. We LIKE drama. We seek it out. We create it if need be.
- Voltagain




In honor of my previous self!

CheleOh
Pealippians 4:6-7

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Posted: 12/11/2011 11:36:48 AM
I also know, from years of making my grandma's toffee recipe (finished 2 batches last night, packed 'em up and made 2 more this morning), that you need to be sure to use BUTTER. Margarine will not work.

Here's our recipe (it's so easy it's embarassing)

2 sticks butter (not margarine)
1 cup sugar
2 Tablespoons water
2 cups chopped walnuts (or almonds, or ....)
1 bag MILK CHOCOLATEA chips (not semi-sweet)

With a little extra butter, grease the bottom of a 9" x 11" baking pan (I've shattered a glass pan breaking up the toffee in the past, so I only use metal pans now!). Place nuts evenly over the bottom of the pan. Sprinkle chocolate chips over the nuts.

In a medium sauce pan, melt butter. Add water and then sugar. Bring to a slow, rolling boil. The mixture will darken. Cook to "hard crack" on a candy thermometer. Once you've made it a few times you'll *know* the right color & consistency. I don't use a thermometer any more.

Pour sugar mixture over chocolate & nuts. Let cool at room temperature.

When cool, break apart using a table knife. Trying to cut even pieces is futile. Just jab at it to break it.

Store in a cool place. Can be frozen.

If you are making several batches, the nuts that don't "stick" can be used again.

In the end, I gather up all of the nuts and toffee and chocolate that is "left behind" after breaking it up and bag it. I put it in the freezer & we use it on ice cream.



My BFF always begs for her bag of "crunchies", too.

Chele




"...the beauty of grace is that it makes life not fair..." ~RelientK~

dawnandnala
BucketHead

PeaNut 81,629
April 2003
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Posted: 12/11/2011 11:45:45 AM
Oooohhhh... This is a GREAT idea! Why did I never think of it? I'm doing it this year!


In the end, I gather up all of the nuts and toffee and chocolate that is "left behind" after breaking it up and bag it. I put it in the freezer & we use it on ice cream.





MontanaCowgirl
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Posted: 12/11/2011 11:54:39 AM
Check your thermometer using the boiling water method, take into account the differences needed for your elevation ( at sea level it's 212 f ) and then adjust the recipe you use to the correct hard crack temp for your particular candy thermometer.

here's instructions

calibrating your candy thermometer

also, make sure you make your candy on a dry day...no rain, snow or humidity. HTH


Stephi

"people generally see what they look for,
and hear what they listen for.

-To Kill a Mockingbird-




Fiddlesticks
BucketHead

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June 2009
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Posted: 12/11/2011 12:47:15 PM
Thanks everyone. I figured the temp was the problem. I used my thermometer for something else and turned out fine so I think my thermometer is alright. I will try again and see how it goes.

It is raining, but I live in Oregon so if I wait for a non-rainy day to make candy...well, I guess there would always be June and July!

Thanks for all the recipes too!


"Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow." Melody Beattie

Chopped Liver *U*
Running from the drama llama

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Loc: South Jersey

Posted: 12/11/2011 1:01:48 PM
You didn't fail. The recipe failed you. my buttercrunch recipe calls for a temp of 300. you need to cook the syrup until at least 290.

The rain could have been an issue as well. in the rain, I would definitely cook it until 300.


Sam



I live to die another day...until I fade away. Until the End
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