Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Recipe File: English Toffee
Goto page Previous  1, 2, 3 ... 18, 19, 20
 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum
View previous topic :: View next topic  
Author Message
JJA
Guest





PostPosted: Thu Oct 30, 2014 1:29 pm    Post subject: SEPARATION Reply with quote

I didn't see this in prior posts, so if this a repeat, sorry.
For those having separation problems, try adding 1g lecithin granules per 100g sugar and butter. We made 22 batches in two days in my classroom and not one separates.
Separation may occur because of the fat content variations in butter(too low and too much retained milk), but is most likely from uneven heating and lack of stirring CONSTANTLY early in the process.
Try lecithin.
Back to top
Jim Cooley



Joined: 09 Oct 2008
Posts: 376
Location: Seattle

PostPosted: Thu Oct 30, 2014 3:55 pm    Post subject: Reply with quote

That's a good suggestion. Need to get some of that for other purposes too. Back in the day, PAM spray had lecithin in it and I thought it worked better than today's variety.
Back to top
View user's profile Send private message
Darthlederer
Guest





PostPosted: Sun Jun 14, 2015 2:33 am    Post subject: Maple toffee Reply with quote

I have been trying to find a recipe that uses only butter, sugar, maple syrup, chocolate and almonds. The chocolate and almonds are easy but the ratio of the other ingredients is kind of a wild guess. I am trying to make it as good as some I tried at a one of a kind show into ontario.
Back to top
divinny



Joined: 06 Jun 2012
Posts: 1

PostPosted: Thu Sep 03, 2015 3:10 am    Post subject: Reply with quote

Thanks ! The best toffee recipe for sure
Back to top
View user's profile Send private message
ddp30121
Guest





PostPosted: Fri Dec 11, 2015 2:55 pm    Post subject: Chocolate topping on Toffee Reply with quote

What's the secret to get the chocolate not to come off when breaking the toffee?
Back to top
JimC
Guest





PostPosted: Fri Dec 18, 2015 6:18 am    Post subject: 300 is too hot Reply with quote

I've made toffee for years and always stop at 285 F. It is brown by then and hardens nicely. All these stories about crystallizing and separating make me think you are getting too hot.
Back to top
lfountain
Guest





PostPosted: Tue Jan 03, 2017 8:12 pm    Post subject: This was amazing! Reply with quote

I watched my son whip this up in a matter of minutes and it was phenomenal! Highly recommended. Gobbled up at the holiday party.
Back to top
Hodor
Guest





PostPosted: Tue Jan 10, 2017 10:53 pm    Post subject: Reply with quote

For those having separation issues, try using Land O' Lakes Salted Butter only. Not Unsalted, and not no-name-brand. Stirring constantly is not required, and may cause your toffee to separate. I stir to combine the butter and sugar in the beginning, and then stir very infrequently until the mixture reaches 300 degrees. Use a heavy-bottomed pan over low medium heat, don't heat the mixture too fast! Also, I just use 4 sticks of salted butter and 2 cups of sugar, no water or vanilla. Hope this helps!
Back to top
BakingDude
Guest





PostPosted: Wed Dec 27, 2017 7:36 pm    Post subject: Family has made this for 50+ years Reply with quote Delete this post

My parents made this each Xmas on an electric stove, which was difficult due to temperature control. I have used gas cooking all my life, and I highly recommend it for making this. Our recipe is 1-1/3 C sugar to 1 C butter, 3 Tbsp water and 1 Tbsp corn syrup. I have not had good luck using unsalted butter and adding 1/8 or 1/4 tsp salt, so I stick with what always has worked reliably. The only time I buy salted butter is to make this candy. I also tried off-brand unsalted butter with disastrous watery results - a useless watery mess. The first goal is to emulsify the butter and sugar to as homogeneous a mixture as possible, with very little or no liquid (oil or water) visible on top or around the edge of the pan. This requires a LOW temperature, patience and plenty of stirring. A higher temperature will cause the mixture to boil before the liquid is absorbed. Once the mixture comes together, I raise the heat slightly to MEDIUM LOW.

Of great importance is to avoid temperature swings. One thing that will cause this is stirring too much or too briskly. After the temperature is over 250 degrees, I have found that stirring too much can cause the temperature to drop. This will extend the cooking time, and you will burn the candy and/or "break" it (separation). If you set the heat right, you should not need to adjust it after the mixture begins to boil. I experimented recently with not stirring AT ALL after 260 degrees, and the result was the hardest crack candy I ever made. However, there was a thickened oily liquid that had to be "poured off" and "toweled off" using paper towels. This should not happen, and the added time to do these steps can create an issue since the candy should be poured directly into the pan once 305 is reached and the nuts are stirred in. Thus, I recommend some stirring, but as little as possible. You should find that the mixture does not burn even when it is not stirred, unless the heat is too high.

What really threw me off was my venture into unsalted butter territory. Prior to that I felt I had mastered the art. I wait just a few minutes after spreading the toffee to coat it with semi-sweet chocolate which has been melting on a double boiler - you want it ready immediately. Then I score the candy into squares - going maybe halfway through. Then I add almond screenings. Score again on the same lines, and a top sprinkling of almond screenings. I use a stiff flat spatula to spread the candy, and an offset spatula to spread the chocolate. Personally I found that as long as the bottom of the pot is heat spreading, the sides don't matter. When made right this stuff is spectacular.
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum All times are GMT
Goto page Previous  1, 2, 3 ... 18, 19, 20
Page 20 of 20

 
Jump to:  
You cannot post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You can delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group