Cooking For Engineers

[ollk]

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 138°C (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.

[alison - uk]

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

[ollk]

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 138°C but your link suggests the Hard-Crack Stage, which seems to be between 148° C – 154°C!

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!

[alison - uk]

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 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/

[ollk]

[danicamoore]

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

[Guest]