Questions tagged [toffee]

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How do I make 1/3 cup liquid glucose for toffee apple recipe?

I'm about to make Toffee Apples for the kids and have chosen this recipe: https://www.bestrecipes.com.au/recipes/toffee-apples-recipe/22mx42pc I don't have or can buy the liquid glucose. How can I ...
Kristie Coulson's user avatar
1 vote
0 answers
152 views

Dalgona Toffee Burns When Adding Baking Soda

I've tried this every way from Sunday. I've had some success using a bit of corn syrup but I don't get the rise and melt in your mouth Texture that I prefer. So basically it's 4tbsp of white sugar,...
DavidScherer's user avatar
3 votes
1 answer
118 views

Can baking sheets continue to cook toffee?

I make tons of toffee every year. And I mean tons. Never had a problem. Now this year, something so wrong. Same recipe. Same pans. Same house. Same stove. Same thermometers. I even bought new ...
Ellen's user avatar
  • 31
6 votes
2 answers
742 views

What is the difference between toffee and caramel?

I always wondered and hope someone here can clear it up for me.
anja's user avatar
  • 89
3 votes
2 answers
841 views

What is real caramel?

This comment suggests something about the true definition of "caramel": Actually, caramel is not made with "milk and/or cream, butter, and sometimes vanilla". While US recipes are fond of adding ...
Mark Votaw's user avatar
1 vote
1 answer
211 views

What's the purpose of syrup in toffee apples?

The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar. My question is: What is purpose of the syrup? If it's just for flavour,...
olafure's user avatar
  • 247
1 vote
1 answer
7k views

Toffee that is soft?

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 ...
Dominic's user avatar
  • 11
2 votes
1 answer
750 views

Temperature needed to make crunchy toffee

I'm trying to make chocolate nut toffee and all the recipes I've found tells you to boil the toffee until it's dark brown. What temperature does it have to reach to achieve that? The toffee should be ...
Sous Chef's user avatar
6 votes
1 answer
770 views

Why has my honeycomb toffee set in layers?

I made honeycomb toffee today, but it's set in 'layers'. The top is crispy and bubbly, as it should be, but there's a layer on the bottom of chewy sticky toffee without bubbles. Can anyone tell me why ...
Lex's user avatar
  • 61
11 votes
6 answers
109k views

Properly melting butter and sugar together for butterscotch bar recipe

I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together. The recipe (included at bottom of post) I'm using says ...
Catzie Carpio's user avatar
3 votes
4 answers
18k views

Why is my toffee grainy in cracker-toffee "Crack"?

I have made this recipe to good results (creamy, chewy toffee), and more often, to disappointing results texturally (grainy toffee). It is : 1 cup butter 1 cup brown sugar Cook for 2-3 minutes ...
Deb's user avatar
  • 31
1 vote
1 answer
11k views

Can I cool my toffee in the fridge?

I'm making some treacle toffee for tonight but think I've left it too late to cool naturally - will cooling it In the fridge affect the result too much, or just speed the process up nicely?
Zhaph - Ben Duguid's user avatar
3 votes
1 answer
2k views

Why did my nougat burn?

I attempted to make nougat today and it was an epic failure. The instructions for the sugar and honey solution was to mix it together with 2 tablespoons of water and stir it over heat without boiling ...
Ellie's user avatar
  • 396
1 vote
3 answers
9k views

How can I substitute English Toffee in cookies?

I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are. What are these bars? Is there any substitution I can use? How close ...
rumtscho's user avatar
  • 139k
2 votes
1 answer
2k views

Stirring butter toffee mixture while cooking

When making toffee (equal parts sugar and butter, half-pinch of salt, water, vanilla) is it necessary to continually stir the mixture after it comes to a boil and the sugar has completely mixed in ...
squillman's user avatar
  • 775
10 votes
1 answer
6k views

What does adding butter to toffee do?

Some recipes for toffee call for butter, some don't. I'd like to know please what adding butter does, and if I do add butter, will I still be able to make the stickjaw type toffee? Thanks in advance.
gij100's user avatar
  • 101
6 votes
1 answer
5k views

Salted butter in toffee

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 ...
squillman's user avatar
  • 775
7 votes
3 answers
6k views

What is causing my butter toffee to separate?

Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, ...
BabsintheKitchen's user avatar
5 votes
3 answers
2k views

What are toffee potatoes?

I came across a reference to this in an article about Scandinavia. They are apparently a regional delicacy.
rbrayb's user avatar
  • 2,322
10 votes
1 answer
6k views

How to make caramel sauce for sundaes?

I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas. My latest was: Microwave brown sugar and butter, stirring ...
MGOwen's user avatar
  • 457
20 votes
3 answers
153k views

What is the difference between butterscotch, caramel, and toffee?

I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in a while. Now my assumptions have been ...
Doug T.'s user avatar
  • 1,200