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Newbie requires Cinder Toffe help...

 
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ollk



Joined: 13 Feb 2008
Posts: 8

PostPosted: Wed Feb 13, 2008 5:42 pm    Post subject: Newbie requires Cinder Toffe help... Reply with quote

Hi, Here's a problem I am sure must have a 'scientific solution', but I haven't come up with an answer myself and it is driving me crazy!
I have recently been attempting to make cinder toffee (you know, that delicious golden honeycomb you get in chocolate bars) and I am getting mostly mediocre results and the odd decent result. Basically I use the following recipe..

200g Caster Sugar
100g Golden Syrup
1 TBS Bicarbonate of soda
1/2 TS vinegar

Method


Mix sugar and syrup and heat gently in pan until everything melts. Heat up to 138C (bubbling).
Now remove from the heat and stir in Bicarb and vinegar. I have found it is very important NOT to over stir at this point just get everything mixed together then immediately poor into a grease proof pan with a layer of butter - I find the sugar continues to rise after pouring which is generally a good sign.

Problem.

In the cooling phase the whole thing is deflating. I have tried rapid cooling, covering with cling film and other things but can't get the desired effect.
It is worth mentioning that I did get a good finish once but the inside was slightly burnt!!! So maybe I am not getting things hot enough? Maybe boiling the sugar solution longer will help?

So could anyone work out how I can somehow strengthen this mixture and stop it collapsing, which I assume happens once the bicarb has stopped reacting?

BTW is the vinegar really necessary?

Olly.
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alison - uk



Joined: 17 Jan 2008
Posts: 17
Location: UK

PostPosted: Wed Mar 05, 2008 3:12 am    Post subject: Reply with quote

Hi, your recipe seems to be missing some components. Scroll down this link for a good recipe. Have to say, for the best results a sugar thermometer is the way to go. Once you have one you'll be able to make all sorts of toffee/candies properly.

http://www.gastronomydomine.com/2007/07/cinder-toffee.html
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ollk



Joined: 13 Feb 2008
Posts: 8

PostPosted: Wed Mar 05, 2008 12:11 pm    Post subject: Reply with quote

Thanks for the reply Alison. I think through your link, and here (link below), I have worked out that I haven't been heating the sugar up enough. The original recipes I used stated 138C but your link suggests the Hard-Crack Stage, which seems to be between 148 C 154C!

I think I will stick to my recipe but try the higher temperature and see what happens.

BTW I am using an Infra-Red thermometer, which I suspect is good enough and being non contact doesn't require cleaning afterwards!
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alison - uk



Joined: 17 Jan 2008
Posts: 17
Location: UK

PostPosted: Thu Mar 06, 2008 12:13 am    Post subject: Reply with quote

OK Olly,

Here's yet more links, although it seems every recipe is different, I've never made it without water before.

So you have an infra-red thermometer - how fancy shmancy is that Cool You're cooking with the big boys! I have a rather nice 30yr old brass one!

You're right - hard crack is 154*C, & I think that's right, as it's meant to be a 'very' hard crispy candy.

Good luck with your next attempt, be sure to report back.

Alison



http://icecreamireland.com/2007/11/14/honeycomb-toffee/
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ollk



Joined: 13 Feb 2008
Posts: 8

PostPosted: Thu Mar 06, 2008 8:07 am    Post subject: Reply with quote

alison - uk wrote:

So you have an infra-red thermometer - how fancy shmancy is that Cool You're cooking with the big boys! I have a rather nice 30yr old brass one!


hehe I use to fix ovens & stuff so I am not that fancy a cook, believe me! They are pretty cool if you know their limitations though!
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danicamoore



Joined: 16 Sep 2009
Posts: 58
Location: Illinois

PostPosted: Wed Sep 23, 2009 7:40 am    Post subject: Reply with quote

Yes actually vinegar would be necessary. I actually love this recipe. Good luck with your toffee..
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PostPosted: Fri Dec 11, 2009 1:29 am    Post subject: Reply with quote

danicamoore wrote:
Yes actually vinegar would be necessary. I actually love this recipe. Good luck with your toffee..


And yet I've seen many recipes without vinegar. There's even a video of a chef at a restaurant making ginger cheesecake w honeycomb toffee, and he doesn't even use a thermometer.... (just granulated sugar and water plus the baking soda) I am finding mine puffs up so much that it won't settle down into breakable chunks. I was wondering if eliminating the vinegar would stop that.
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