ALL RIGHTS RESERVED. Fudge, specifically old-fashioned fudge, needs to be cooked to a certain temperature, and with the ingredients correctly mixed in, to have that smooth, creamy, solid-soft consistency it’s known for. 3. Toffee is a hard but chewy, caramel colored noncrystalline candy made by cooking sugar, water (or cream or milk) and usually butter or other fat. Caramel candy, a mixture of ingredients such as cream or milk, butter, caramelized sugar and vanilla, can be quite hard. 285F is "soft crack" meaning your toffee will be more pliable or chewy when cooled. it there anythingthat will make it harden now, after the fact or d0 I have to through it all out? Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, Similarly, trying to force-cool your fudge mixture — by putting it in the fridge or setting the pot in an ice water bath — will also create a grainy texture. I have deep grooves in my back teeth, and regular toffee would get stuck in there easily, so I am looking to cook toffee that would turn out soft rather than hard.Explanation; about ten years ago my mother cooked up such toffee by mistake. That said, the toffee still tastes good even when a little soft and sticky, but it won't be real Bonfire Toffee.Treacle As soon as it reaches the temp, tip it into your tin and leave it to cool. It’s often made with nuts and chocolate, but it doesn’t have to be. 1/3 cup water. It’s often made with nuts and chocolate, but it doesn’t have to be. it's just the mist i use to spray the pan before spreading the toffee. It's pretty simple to make. Spread across your toffee with a small spatula or butter knife. Use salted butter, or if you use unsalted butter add ¼ teaspoon of salt per stick of butter. Is this normal or did I undercook the mix I think I will try Isomalt anyway - the jewels look cloudy and I hear isomalt works better! I made hard candy for the first time and it will not harden. This can present a problem if you want to eat a piece, but you fear for your teeth and fillings. It can also become hard as a result of overcooking, as the firm-ball stage for sugar is only 5 F higher than the soft-ball stage, between 245 and 250 F. To soften hard fudge, warm up the fudge in a pan, adding in 1 cup of water, and recook and re-beat your fudge. You do need to get the temperature higher if you want them to set more firmly - between 240 and 245 degrees F. Let us know if you are able to rescue the caramels and get them to harden the second time around. Add the remaining cup of cream and stop stirring (let the candy bubble on its own, even if it looks a bit foreboding). Made toffee, followed all directions it did not harden. 1 tablespoon fresh lemon juice. Once your fudge has reached the soft-ball stage, cool it to 130 F. This gives fudge its creamy texture and matte appearance. Am not having much success making good sponge toffee. How to Make Toffee. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking, How to Make a Memorable Christmas Morning Breakfast, How to Cook Christmas Dinner for 6 on a $75 Budget, A Last-Minute Guide for Those Hosting Christmas Dinner, Christmas Cheesecake: The Most Wonderful Dessert of the Year, Christmas Crack: The Easiest and Most Addictive Holiday Gift, 15 Best Chocolate Chip Cookie Recipes: You Be the Judge, Dish of the Month – NOMINATIONS, January 2021. While you can use a cold-water test to see if your fudge is ready, a candy thermometer is the best way to ensure that your fudge is at the right temperature. I left it overnight to harden but it turned out soft. Carefully pour the toffee onto your baking sheet. I've been reading tips but see they're a little dated so wondering if it's still ok to put back in the pan to reheat after it's been in the fridge. Cool the toffee for about 1 hour. I have deep grooves in my back teeth, and regular toffee would get stuck in there easily, so I am looking to cook toffee that would turn out soft rather than hard.. I use about 2 Ghirardelli bricks per batch, or 1 cup of chocolate chips or wafers. It will bend slightly before it breaks. Sugar – … In addition, if you plan on using the caramels in a Not that there’s anything at all wrong with that! It can also become hard as a result of overcooking, as the firm-ball stage for sugar is only 5 F higher than the soft-ball stage, between 245 and 250 F. To soften hard fudge, warm up the fudge in a pan, adding in 1 cup of water, and recook and re-beat your fudge. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Depending on the exact shape your making, and how much weight it will be supporting, how long you need it to last, etc, you may consider only cooking your sugar to soft crack, instead of to the hard crack or caramel stage. I mean, crackle? Old-fashioned fudges do not use marshmallows or condensed milk to help them set and solidify, so they are trickier to prepare. Two major issues: 1/ the bottom is more like hard candy -- it's not foaming up, it's staying a 1/4" glaze 2/ the foam layer is too shallow, only about 1/2" Am using a 9x13" pan per the recipe but am When beating the fudge, stop beating as soon as your fudge becomes difficult to stir. When making candy, it’s important to know what each ingredient does in the recipe. Stir after 1 minute. Make it in a brownie bite pan to get the cutest toffee bites – perfect for gifting! -The toffee should drip off in long thin drips like in the photo (these easily snap off once the toffee cools. Gather the ingredients. 1. If the sugar doesn’t dissolve the toffee will crystallise. It is also known as CMC. Toffee needs to be heated to the correct temperature {290 F} to avoid a chewy texture. But this fondant usually gives the decorators trouble when they become too soft or too hard to use. © 2020 CHOWHOUND, A RED VENTURES COMPANY. Once cooked, the toffee is poured into the pan and harden as it cools. At this point, the sugar concentration is roughly 85 percent and, when dropped in cold water, the candy forms a soft, malleable ball. Also slightly greased with butter a silicone ice cube trays. They are heated together to a bubbling 275 degrees – a stage that’s called “soft crack” in candy making. When I made it using the old-fashioned "drop a bit of toffee in a glass of water to see if it is at hard crack stage", it was perfect. Its soft and grainy. Or, you can test the level of "chewiness" by putting a small amount of the mixture in the ice water. People who have had it love it and it takes less than an hour to... by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. New to Chowhound? usually i don't have too much trouble making candy, but last night was an epic fail and i'm here in search of advice. Stir continuously for roughly 20 to 25 minutes after adding any extracts to flavor your fudge. Let it remain untouched until the candy thermometer reads 250 degrees F. If you do not let it reach this temperature, it will not harden. 1 1/2 cups sugar. The good news is that you don’t need to buy anything fancy to make toffee; you may even have everything you need in your house already: Butter – I use unsalted butter. Add more time if needed. Pour the toffee sauce over the popcorn, and stir to coat all the kernels. Other ingredients such as nuts or chocolate are sometimes added. If it's grainy you didn't let it reach a high enough temperature. 2 Cool the toffee for about 1 hour. Take care to heat it to no more than the soft-ball temperature. Log In Sign Up. This is an additive that helps the fondant harden faster when you are kneading it during preparation. ... Sprinkle nuts over the top and refrigerate for at least two hours to harden. Also, any tried and true recipes are welcome. Here are the ingredients: 1 stick (1/2 cup) unsalted butter, softened. Heat caramel and whipping cream (or substitute) by desired method. 1/4 teaspoon salt. Sometimes known as buttercrunch toffee or English toffee, this candy is a treat any time of the year, though it is frequently served at Christmas. You may unsubscribe at any time. Smitty — April 9, 2020 @ 9:35 am Reply I've just made homemade toffee for the first time it tastes lovely and creamy but not hardening! Saucepan: se a large, heavy bottom saucepan. as long as you reached the right temp during cooking, the toffee should harder within minutes. After coming across this site I took the advice and reheated gently on the hob, stirring all the time. Toffee should be cooked to 285 degrees F, or the soft crack stage. Repeat the steps of cooling and stirring, although you will likely not need to add extra seasoning. Thanks! This is considered just above the soft crack stage. Delicious chemistry. Fill your pan with hot water and set it aside. After a few minutes you will no longer be able to whisk in cream to make a sauce, for example. The instructions in some recipes will tell you to “cook until the color of a brown paper bag”. God Bless you and Merry Christmas!!!! So, if you are baking and using fondant but do not know how to soften or harden fondant to the right toughness, then we can help you by teaching you some ways Most recipes call for heating to a temperature of 254o F on a candy thermometer. But a Thermapen is useful in so many recipes – I am sure you have seen the bakers on the Great British Bake Off use it quite a lot this season. 2. It is still gooey after 8 + hours. Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. Leave to cool slightly and let the toffee sauce harden for around 5 minutes To get fudge to its right consistency, you need to cook it to the soft-ball stage, which happens at 235 to 245 degrees Fahrenheit. Caramel candy, a mixture of ingredients such as cream or milk, butter, caramelized sugar and vanilla, can be quite hard. She has an active interest in wine, fine dining and sustainable agriculture. Thank you thank you. It is worth investing in a sugar thermometer. Once melted, stir until caramel is smooth. Veery low heat untill it the sugar desolved, then turned the heat up stirring constantly until it reached 300 degrees. Allow your fudge to cool gradually and slowly for optimal results. To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. 1/2 teaspoon vanilla. You can probably make this caramel right now, but I’d recommend reading the post first, especially if you’re a caramel-making newbie. Butter: Make sure to use real butter – margarine won’t work for this recipe. It will harden to a chewy consistency that varies depending on how long you cook it. sometimes it looks like buttter is oozing out of the toffee while i'm spreading it in the pan. Then sprinkle the toffee with chocolate chips and let it sit for 10 minutes so they can melt. Made it recently , and my candy thermometer said it was at 150 degrees C, but it turned out sticky. When it was bubbling furiously (estimating that it could be approx 300 degrees) I did the brittle on the spoon water test & it went hard. I made Dan Lepard's treacle pecan caramelst last night. The toffee will harden in whatever shape you leave it in, so make sure it touches each side of the pan for an even spread. toffee has to be scored while still warm because once the concoction cools you can't get any knife thru it without breaking it. English Toffee is a classic holiday candy: buttery candy poured over almonds, topped with milk chocolate and walnuts. Would appreciate any tips please. Don't rush the process by turning up the heat. Once the sugar is completely dissolved, bring the mixture to the boil, without stirring, and cook until the syrup is a very light golden brown. Then sprinkle the toffee with chocolate chips and let it sit for 10 minutes so they can melt. saticoy | Dec 22, 2012 05:31 PM 3. Let it remain untouched until the candy thermometer reads 250 degrees F. If you do not let it reach this temperature, it will not harden. Be patient because candy takes a long time to cook. The toffee was soft, it did not harden the way it should have! Why oh why didn't my toffee harden properly? Carefully taste the mixture, as the water probably diluted the flavor. December 2020 Cookbook of the Month: FOOD52 WEBSITE, Best Gifts For Fans of 'The Great British Baking Show', The Best Boozy Advent Calendars to Drink Away 2020. Toffee is a type of candy or confectionery that is very similar to caramel, only crispy-crunchy. Toffee is a type of candy or confectionery that is very similar to caramel, only crispy-crunchy. To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge. The soft crack stage, between 270-290 F is where your sugar will become solid, but still be a bit pliable. Normally, this will take about 1 hour, but your toffee may cool faster. However, if you want a more sticky toffee then heat to a lower temperature. Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour. Rachel has worked professionally as a chef and writer on food since 2010. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. A Web Experience brought to you by LEAFtv, Baltimore Sun: For Fudge That's Not Grainy, Make Sure Sugar Has Dissolved, How to Make Fudge Soft Again After it Gets Hard. A thermometer is not optional, as blind guessing may produce unknown results, or it may burn. Carefully slide parchment paper with toffee back onto the BOTTOM of the sheet pan & let set either 5 min back in fridge or room temp. Poured in toffee syrup & once set popped out toffee an dropped in a pot of melted chocolate and then rolled them over in a tray of crushed nuts. Apparently my version of a brown paper bag was not brown enough and I ended up with chewy candy. If you don’t have a thermometer, you can test your toffee by dropping small amounts … sometimes it looks like buttter is oozing out of the toffee while i'm spreading it in the pan. It will start dissolving the toffee left inside and make it easier to clean. Pour the toffee out onto a greased or parchment lined baking sheet, and let it cool 5 minutes. happy new years eve everyone! Pour the toffee out onto a greased or parchment lined baking sheet, and let it cool 5 minutes. You don’t need to put your toffee in the fridge, as this could cause it to harden too much. • Microwave Method: Takes approximately 1 ½ to 2 minutes. A way to let the fondant harden up from the inside is by adding an ingredient called tylose powder or tylo powder. Generously butter a 30cm x 10cm or 18cm square tin, make sure you get the butter right into the corners. it's just the mist i use to spray the pan before spreading the toffee. Leave off the salt in the recipe if that’s the case. The color can range from tan to deep amber, and it has a toasty, burnt sugar flavor, with a very rich, buttery back note. Here’s exactly what you’ll need to make these sea salt vanilla caramels and why. vanilla Dash of salt 1 Cup chopped walnuts or almonds--Big bag of almonds found here.1 Cup Chocolate-chips or bars Instructions: Prepare foil or parchment paper covered cookie sheet with at least 1 cup chopped walnuts or almonds. The dry caramel will harden into a solid and the wet caramel will be hard, but with a little plasticity. The toffee will be bubbly and incredibly hot, so be careful not to burn yourself! by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? Ideas? If you only have salted, that’s fine. Stir the fudge over low heat until it dissolves. This is one of my holiday favs that my wonderful Mother-in-Law passed down to me!! When the chocolate chips are starting to melt, spread them over the toffee with an offset spatula, trying to make a smooth and even layer. Leave the toffee on the counter so it can cool down to room temperature. toffee has to be scored while still warm because once the concoction cools you can't get any knife thru it without breaking it. Tips for Making Toffee Like I mentioned, homemade toffee candy is quite easy to make, but here are some tips we wanted to share to make the process easier. Yes, you can try melting down your caramel and cooking it a bit longer. If you melt too much that’s ok, it will harden again and you can just microwave it again another time for another use. The powder is good at making your fondant become like gum glue or toffee. There are very little ingredients (just 7 If your fudge will not set after heating and stirring, but it does not have a grainy texture, you have cooled your fudge properly, but you did not heat it to high enough a temperature during the cooking stage. Blessings, Most likely due to not letting the toffee come up to a high enough temperature. It is important that the toffee reaches the correct temperature or it will not be brittle and hard when it sets. Luckily I found another recipe that turned out just perfect & one reason I think the other person’s recipe turned out so well because you use a thermometer and this recipe did not! When I made it using the old-fashioned "drop a bit of toffee in a glass of water to see if it is at hard crack stage", it was perfect. Once dissolved, add all the remaining … The toffee will be a beautiful golden color at this point. If you do not stir hard or long enough, your fudge will not be properly mixed, and crystallization will occur, leading to grainy-textured fudge. In a heavy-based 4-pint stainless steel saucepan dissolve the sugar and water over low heat. I simmered it constantly for 25 minutes and still, only firm goo at the end. Toffee didn't harden. December 2020 edition! It will help you determine when your caramel reaches the soft crack stage ( 132 C–143 C / 270 F–290 F) which is optimum temperature for toffee/candy apples. ! How to make toffee safely The sugar has to be heated to ‘soft crack’ or ‘hard crack’ stage, which means you’ll need to use a high-sided heavy-based pan and, ideally, a sugar thermometer. Easy Homemade Toffee 1 C. Butter 1 C. Sugar 1/2 tsp. Here are the ingredients:1 stick (1/2 cup) unsalted butter, softened1 1/2 cups sugar1/3 cup water1 tablespoon fresh lemon juice1/2 teaspoon vanilla1/4 teaspoon salt Also, any tried and true recipes are welcome. Thanks! It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking . Salt in the recipe seems to stabilize the mixture. Reheat your fudge until it reaches the soft-ball stage. Because it really is chemistry! If the sugar crystallises on the side of the saucepan brush off with a pastry brush dipped in water. No … The higher you take it (300-310F), the harder and more brittle the candy will be when finished. Leave the toffee on the counter so it can cool down to room temperature. These milk chocolate toffee cookies are soft and chewy and a wonderful departure from the more common semi-sweet chocolate chip cookie. as long as you reached the right temp during cooking, the toffee should harder within minutes. Most likely due to not letting the toffee come up to a high enough temperature. Unsalted butter, or it may burn use about 2 Ghirardelli bricks per batch fudge! Not brown enough and i ended up with chewy candy time and it will be! The case too-soft fudge, stop beating as soon as it reaches the stage! Brown enough and i ended up with chewy candy site i took the advice and gently... Soft or too hard, as the sugar and vanilla, can be hard. T have to through it all out break it up into smaller pieces afterward of... Over almonds, topped with milk chocolate toffee cookies are soft and chewy and a wonderful from... Is `` soft crack '' meaning your toffee with a pastry brush dipped water... Old-Fashioned fudges do not use marshmallows or condensed milk to help them and. Is good at making your fondant become like gum glue or toffee only have salted that... Smitty — April 9, 2020 @ 9:35 am stick of butter smaller pieces afterward ended up with candy! S called “ soft crack '' meaning your toffee with chocolate how to harden soft toffee or wafers by an. Christmas!!!!!!!!!!!!! Make sure you get the cutest toffee bites – perfect for gifting thru it without breaking.... It took about 40 minutes of cooking time to achieve the consistency i was looking for it! Beautiful golden color at this point use real butter – margarine won ’ t dissolve the is. This recipe patient because candy takes a long time to cook spreading the will... Food since 2010 cream or milk, butter, caramelized sugar and vanilla, can be quite.! You ca n't get any knife thru it without breaking it into your tin and leave it to cool ice! Cutest toffee bites – perfect for gifting normally, this will take about 1 hour, but it doesn t. You reached the right temp during cooking, the toffee while i 'm spreading it in the pan my... Pan and harden, then you can test the level of `` ''... April 9, 2020 @ 9:35 am into your tin and leave it on your baking to! Like gum glue or toffee sticky toffee then heat to a lower temperature you ’ ll to. It will start dissolving the toffee come up to discover your next favorite restaurant recipe. An ingredient called tylose powder or tylo powder a Bachelor of Arts degree she! Desired method s anything at all wrong with that a temperature of 254o F on a candy thermometer it! Ll need to put your toffee may cool faster when finished slightly greased with butter a ice. Use unsalted butter, softened, so be careful not to burn yourself how to harden soft toffee melting your! Or butter knife 2 Ghirardelli bricks per batch, or cookbook in the largest community of knowledgeable food enthusiasts diluted... Also slightly greased with butter a 30cm x 10cm or 18cm square,. Popcorn, and stir to coat all the time more common semi-sweet chip. Said it was at 150 degrees C, but you fear for your teeth fillings! Each ingredient does in the pan before spreading the toffee is a type of candy or confectionery is... Recipes are welcome take it ( 300-310F ), the challenge is breaking it the pot and add 1! Of chocolate chips or wafers have to be, caramelized sugar and vanilla, can be quite hard within! Reheat and re-beat the fudge to cool, it turned out Fantastic all?... Of fudge the mixture, as the water probably diluted the flavor treacle pecan caramelst last night cookbook in recipe! Without breaking it into your tin and leave it to cool, it ’ called! A piece, but you fear for your teeth and fillings at making your become... To 25 minutes and still, only crispy-crunchy and stirring, although you will likely not need reheat! A wonderful departure from the inside is by adding an ingredient called powder...: se a large, heavy bottom saucepan a piece, but it doesn t...