FAQs
Our answer
Why is my toffee splitting? ›
If the heat is too high, but butter might melt too quickly and can separate from the sugar. Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn't stirred often enough.
How to stop caramel sauce from splitting? ›
Often, a split caramel can be saved by gently reheating the caramel and stirring continuously. Adding some extra water can also help here to mix everything again before boiling off that extra water one more time. Last but not least, do not heat or cool down the caramel too rapidly.
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!
Why has my toffee not set? ›
If the toffee mixture has not boiled for long enough the toffees will not set. It is very important that you test toffee in a glass of cold water for it to crack or that the toffee has become hard on the spoon.
How to fix a split toffee sauce? ›
Remove from the heat and let it stand at room temperature to cool down. If the sauce has separated then warming it gently and stirring occasionally should help it to come back together.
What does overcooked toffee look like? ›
Toffee Making Tips + Troubleshooting
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 causes sauce to split? ›
A broken sauce is generally caused by the separation of sauces into two components: a watery liquid and an oily film on top. This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together).
How do you keep sauce from separating? ›
While cooking, keeping the heat low and slow can keep your sauce happy and together! Add a little fat back––a classic emulsified sauce is typically a 1:1 ratio of fat to liquid! If your sauce is breaking but is also very thin, vigorously whisking in a little fat (butter, egg yolk) can bring it around.
What is the difference between English toffee and regular toffee? ›
English Toffee is a nationwide favorite that is easily made with only a few ingredients. The difference between regular toffee and English Toffee is one important ingredient – butter! I make English Toffee throughout the year for special occasions and it's always a big hit.
For better crunch, add baking soda
Those bubbles remain trapped in the syrup as it cools in the pan, yielding toffee whose consistency is lightly crunchy rather than hard: think light-textured American-style biscotti vs.
How do you know when toffee is done? ›
Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into some ice water...it should be brittle. If so, it's done. It will be a very dark amber color. Pour into foil lined pan, put on chocolate and nuts and, VOILA!
How to keep toffee from separating? ›
Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.
Do you stir toffee constantly? ›
The most common recommendation is constant and even stirring from beginning to end. I say that is unnecessary too! After much trial and error (clumps of grainy caramelize sugar swimming is a pool of melted butter) I have come up with my own method that is foolproof and perfect every time.
How do you fix toffee? ›
If it crystallizes you can add water, but if it's separating then it might be heat. You can try to whisk it back together off the heat. If it doesn't work, sometimes you just need to start over. Toffee should be basically equal parts sugar & butter.
How to make toffee without it separating? ›
Stir only occasionally (not constantly) and avoid scraping down the sides of the pan. Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn.
Is toffee hard crack or soft crack? ›
Hard-Crack Stage
CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it! Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
Why is my toffee chewy instead of crunchy? ›
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.
Should toffee set in the fridge? ›
Use a spatula to spread softened chocolate into a thin, even layer. Sprinkle nuts over the chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess. Place toffee in the refrigerator until set, about 1 hour.