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
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1 Answer
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.
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Great! That bit about the fat to sugar ratio is exactly what I was looking for. Thanks! Jan 23, 2011 at 18:53
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AFAIK salted butter has typically 1 to 1.5 percent less fat than unsalted butter, not more water. The salt mostly displaces fat in the manufacturing process. Butter is typically a product with more than 80% dairy fat. If the manufacturer goes to 1% salt (400mg sodium per 100g) it has ~0.8% less fat. No much to worry about– TFDApr 6, 2011 at 0:58
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I think that you guys should go and comment in cooking.stackexchange.com/questions/13782/… as none of the answers mention anything about the water/fat content of the butter Apr 6, 2011 at 9:52