What effects would using salted butter instead of unsalted butter have on a toffee recipe?
I'm using the basic
- Equal parts butter and sugar
- Heat to soft crack (285 F)
- Poor into flat cooking sheet or something similar to cool
Besides the obvious - your toffee will have more salt in it? Salted butter also contains more water than unsalted butter, and varies more on both salt and moisture content on a brand-by-brand basis than unsalted butter. A higher percent of water means less fat, so after the water cooks out, your ratio of fat to sugar will be off somewhat.