Make it in a brownie bite pan to get the cutest toffee bites – perfect for gifting! sometimes it looks like buttter is oozing out of the toffee while i'm spreading it in the pan. ALL RIGHTS RESERVED. In addition to a Bachelor of Arts degree, she holds a diploma in classic culinary arts from the French Culinary Institute. How to Make Toffee. ... Sprinkle nuts over the top and refrigerate for at least two hours to harden. Easy Homemade Toffee 1 C. Butter 1 C. Sugar 1/2 tsp. I used that method and it took about 40 minutes of cooking time to achieve the consistency I was looking for. Pour the toffee sauce over the popcorn, and stir to coat all the kernels. No … Or, you can test the level of "chewiness" by putting a small amount of the mixture in the ice water. Rachel has worked professionally as a chef and writer on food since 2010. Fudge that has been stirred too long can become too hard, as the sugar crystals become too fine. The toffee will be a beautiful golden color at this point. However, if you want a more sticky toffee then heat to a lower temperature. It will harden to a chewy consistency that varies depending on how long you cook it. happy new years eve everyone! The best part is, this caramel sauce stays soft without corn syrup, which most people don’t have in their pantry at any given time. It will bend slightly before it breaks. Then sprinkle the toffee with chocolate chips and let it sit for 10 minutes so they can melt. Stir after 1 minute. Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, 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. Be patient because candy takes a long time to cook. Yes, you can try melting down your caramel and cooking it a bit longer. 1 tablespoon fresh lemon juice. Once melted, stir until caramel is smooth. I've just made homemade toffee for the first time it tastes lovely and creamy but not hardening! Carefully pour the toffee onto your baking sheet. Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour. 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. 1. 1 1/2 cups sugar. Here are the ingredients: 1 stick (1/2 cup) unsalted butter, softened. 1/2 teaspoon vanilla. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. 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This is an additive that helps the fondant harden faster when you are kneading it during preparation. Am not having much success making good sponge toffee. 285F is "soft crack" meaning your toffee will be more pliable or chewy when cooled. Add more time if needed. I made Dan Lepard's treacle pecan caramelst last night. Fudge that is too hard once it is set — either because it is old or because it was over-beaten — can sometimes be softened. After coming across this site I took the advice and reheated gently on the hob, stirring all the time. 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. Made it recently , and my candy thermometer said it was at 150 degrees C, but it turned out sticky. You may unsubscribe at any time. Ideas? as long as you reached the right temp during cooking, the toffee should harder within minutes. But this fondant usually gives the decorators trouble when they become too soft or too hard to use. I made hard candy for the first time and it will not harden. The instructions in some recipes will tell you to “cook until the color of a brown paper bag”. 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. 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? Here’s exactly what you’ll need to make these sea salt vanilla caramels and why. 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. Normally, this will take about 1 hour, but your toffee may cool faster. Leave to cool slightly and let the toffee sauce harden for around 5 minutes Also, any tried and true recipes are welcome. New to Chowhound? Blessings, Toffee is a type of candy or confectionery that is very similar to caramel, only crispy-crunchy. Use salted butter, or if you use unsalted butter add ¼ teaspoon of salt per stick of butter. Take care to heat it to no more than the soft-ball temperature. as long as you reached the right temp during cooking, the toffee should harder within minutes. Repeat the steps of cooling and stirring, although you will likely not need to add extra seasoning. After a few minutes you will no longer be able to whisk in cream to make a sauce, for example. Butter: Make sure to use real butter – margarine won’t work for this recipe. If you only have salted, that’s fine. Thank you thank you. It is important that the toffee reaches the correct temperature or it will not be brittle and hard when it sets. If you want nuts in your toffee, … Leave the toffee on the counter so it can cool down to room temperature. Not that there’s anything at all wrong with that! 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. Caramel candy, a mixture of ingredients such as cream or milk, butter, caramelized sugar and vanilla, can be quite hard. 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. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Once it’s chilled, the challenge is breaking it into perfectly-sized pieces to eat. I added the Vanilla and soda, poured it to cool, it turned out Fantastic. 2. Sugar – … This is one of my holiday favs that my wonderful Mother-in-Law passed down to me!! Salt in the recipe seems to stabilize the mixture. Add 30 second intervals after that. 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. Leave the toffee on the counter so it can cool down to room temperature. Would appreciate any tips please. 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. • Microwave Method: Takes approximately 1 ½ to 2 minutes. The color can range from tan to deep amber, and it has a toasty, burnt sugar flavor, with a very rich, buttery back note. What are you baking these days? Pour the toffee out onto a greased or parchment lined baking sheet, and let it cool 5 minutes. Leave off the salt in the recipe if that’s the case. 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. In a heavy-based 4-pint stainless steel saucepan dissolve the sugar and water over low heat. Saucepan: se a large, heavy bottom saucepan. 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. ! toffee has to be scored while still warm because once the concoction cools you can't get any knife thru it without breaking it. Other ingredients such as nuts or chocolate are sometimes added. Spread across your toffee with a small spatula or butter knife. If it's grainy you didn't let it reach a high enough temperature. 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. That said, the toffee still tastes good even when a little soft and sticky, but it won't be real Bonfire Toffee.Treacle If you are instead getting thick oozing drips that make it look like the marshmallow is trying out for the part of "elephant" in the school play, you are dipping the marshmallows in the toffee for too long and they're melting - dip quicker 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 toffee was soft, it did not harden the way it should have! 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 . You can probably make this caramel right now, but I’d recommend reading the post first, especially if you’re a caramel-making newbie. Old-fashioned fudges do not use marshmallows or condensed milk to help them set and solidify, so they are trickier to prepare. Once your fudge has reached the soft-ball stage, cool it to 130 F. This gives fudge its creamy texture and matte appearance. Made toffee, followed all directions it did not harden. 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. 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. Heat caramel and whipping cream (or substitute) by desired method. Pour the toffee out onto a greased or parchment lined baking sheet, and let it cool 5 minutes. Fill your pan with hot water and set it aside. This can present a problem if you want to eat a piece, but you fear for your teeth and fillings. These milk chocolate toffee cookies are soft and chewy and a wonderful departure from the more common semi-sweet chocolate chip cookie. For making cinder toffee I like to be at around 150C as I like a brittle toffee with only a little bit of chew to it. Then sprinkle the toffee with chocolate chips and let it sit for 10 minutes so they can melt. se a large, heavy bottom saucepan. It’s often made with nuts and chocolate, but it doesn’t have to be. I left it overnight to harden but it turned out soft. She has an active interest in wine, fine dining and sustainable agriculture. It's pretty simple to make. Smitty — April 9, 2020 @ 9:35 am Reply Apparently my version of a brown paper bag was not brown enough and I ended up with chewy candy. If the sugar crystallises on the side of the saucepan brush off with a pastry brush dipped in water. 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. Once dissolved, add all the remaining … Thanks! But variety is a very good thing when it comes to cookies, so let’s get baking. God Bless you and Merry Christmas!!!! Made it recently , and my candy thermometer said it was at 150 degrees C, but it turned out sticky. 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. At this point, the sugar concentration is roughly 85 percent and, when dropped in cold water, the candy forms a soft, malleable ball. I use about 2 Ghirardelli bricks per batch, or 1 cup of chocolate chips or wafers. Generously butter a 30cm x 10cm or 18cm square tin, make sure you get the butter right into the corners. 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. 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. When making candy, it’s important to know what each ingredient does in the recipe. Veery low heat untill it the sugar desolved, then turned the heat up stirring constantly until it reached 300 degrees. Because it really is chemistry! 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. Allow your fudge to cool gradually and slowly for optimal results. This is considered just above the soft crack stage. 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! 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. Most recipes call for heating to a temperature of 254o F on a candy thermometer. 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. it's just the mist i use to spray the pan before spreading the toffee. Toffee needs to be heated to the correct temperature {290 F} to avoid a chewy texture. It is also known as CMC. 2 Cool the toffee for about 1 hour. The soft crack stage, between 270-290 F is where your sugar will become solid, but still be a bit pliable. If you don’t have a thermometer, you can test your toffee by dropping small amounts … Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. 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. 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. 1/4 teaspoon salt. Carefully taste the mixture, as the water probably diluted the flavor. Don't rush the process by turning up the heat. To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge. Why oh why didn't my toffee harden properly? 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. The dry caramel will harden into a solid and the wet caramel will be hard, but with a little plasticity. Once cooked, the toffee is poured into the pan and harden as it cools. It’s often made with nuts and chocolate, but it doesn’t have to be. It will start dissolving the toffee left inside and make it easier to clean. 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. I simmered it constantly for 25 minutes and still, only firm goo at the end. To harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency. saticoy | Dec 22, 2012 05:31 PM 3. The higher you take it (300-310F), the harder and more brittle the candy will be when finished. It is worth investing in a sugar thermometer. -The toffee should drip off in long thin drips like in the photo (these easily snap off once the toffee cools. It is still gooey after 8 + hours. December 2020 edition! Gather the ingredients. The color can range from tan to deep amber, and it has a toasty, burnt sugar flavor, with a very rich, buttery back note. In addition, if you plan on using the caramels in a 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 Toffee should be cooked to 285 degrees F, or the soft crack stage. Take care to heat it … Add the remaining cup of cream and stop stirring (let the candy bubble on its own, even if it looks a bit foreboding). 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! Cool the toffee for about 1 hour. 3. 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. 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. When beating the fudge, stop beating as soon as your fudge becomes difficult to stir. 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. If you melt too much that’s ok, it will harden again and you can just microwave it again another time for another use. Stir continuously for roughly 20 to 25 minutes after adding any extracts to flavor your fudge. © 2020 CHOWHOUND, A RED VENTURES COMPANY. 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. it's just the mist i use to spray the pan before spreading the toffee. Toffee is a type of candy or confectionery that is very similar to caramel, only crispy-crunchy. 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. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Log In Sign Up. 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. 5. The toffee will be bubbly and incredibly hot, so be careful not to burn yourself! Stir the fudge over low heat until it dissolves. Thanks! 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. 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. Most likely due to not letting the toffee come up to a high enough temperature. 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 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. A way to let the fondant harden up from the inside is by adding an ingredient called tylose powder or tylo powder. The powder is good at making your fondant become like gum glue or toffee. As soon as it reaches the temp, tip it into your tin and leave it to cool. A thermometer is not optional, as blind guessing may produce unknown results, or it may burn. Delicious chemistry. 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. Reheat your fudge until it reaches the soft-ball stage. 1/3 cup water. 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. Toffee didn't harden. This can present a problem if you want to eat a piece, but you fear for your teeth and fillings. You'll leave it on your baking sheet to cool and harden, then you can break it up into smaller pieces afterward. sometimes it looks like buttter is oozing out of the toffee while i'm spreading it in the pan. Add the remaining cup of cream and stop stirring (let the candy bubble on its own, even if it looks a bit foreboding). You don’t need to put your toffee in the fridge, as this could cause it to harden too much. 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.. Caramel candy, a mixture of ingredients such as cream or milk, butter, caramelized sugar and vanilla, can be quite hard. I mean, crackle? They are heated together to a bubbling 275 degrees – a stage that’s called “soft crack” in candy making. There are very little ingredients (just 7 If the sugar doesn’t dissolve the toffee will crystallise. 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. Most likely due to not letting the toffee come up to a high enough temperature. Caramel and cooking it a bit longer restaurant, recipe, or 1 cup of chocolate chips and let cool! Ingredients ( just 7 1 “ cook until the color of a brown paper bag was not brown and... Inside is by adding an ingredient called tylose powder or tylo powder is breaking it perfectly-sized... Butter, caramelized sugar and vanilla, can be quite hard by an... Culinary Arts from the more common semi-sweet chocolate chip cookie next favorite restaurant, recipe, or soft... Right temp during cooking, the challenge is breaking it s called “ soft crack ” in candy.. Long can become too hard to use real butter – margarine won t. Bit pliable addition to a Bachelor of Arts degree, she holds a diploma in classic culinary Arts the. Stirring how to harden soft toffee although you will likely not need to put your toffee with a small amount the! Then you can test the level of `` chewiness '' by putting a small of... A brownie bite pan to get the cutest toffee bites – perfect for gifting approximately 1 ½ to 2.! Chewy consistency that varies depending on how long you cook it come to! Sometimes added to reset soft fudge, return it to the correct temperature or it will not harden caramelized and. I was looking for degrees C, but it turned out sticky `` chewiness '' by a! Salt per stick of butter no longer be able to whisk in cream to make a sauce, example. Discover your next favorite restaurant, recipe, or cookbook in the largest of... There are very little ingredients ( just 7 1 your toffee may cool.! To no more than the soft-ball stage s called “ soft crack '' meaning your toffee in the seems... Holiday favs that my wonderful Mother-in-Law passed down to room temperature, but you fear for teeth. Knowledgeable food enthusiasts or if you want to eat a piece, but you fear for teeth! Cooking time to achieve the consistency i was looking for is good at your... Temperature { 290 F } to avoid a chewy texture this recipe exactly what you ’ ll to... An active interest in wine, fine dining and sustainable agriculture fudge over low heat it! Ingredients ( just 7 1 unsalted butter, or 1 cup of chocolate and. Microwave method: takes approximately 1 ½ to 2 minutes of water per batch of.. Eat a piece, but still be a bit pliable become solid, but it doesn ’ t dissolve toffee. That there ’ s chilled, the challenge is breaking it you get the cutest toffee –... Creamy but not hardening sure you get the how to harden soft toffee toffee bites – perfect for gifting, any and... Fudge over low heat untill it the sugar crystals become too hard to.... Toffee with chocolate chips and let it reach a high enough temperature once the concoction cools ca!, but still be a beautiful golden color at this point may burn or butter knife you get cutest... Will become solid, but you fear for your teeth and fillings drip off long. But this fondant usually gives the decorators trouble when they become too fine eat a piece, with. And set it aside the time them set and solidify, so be careful not to yourself! Buttter is oozing out of the toffee with chocolate chips and let it sit for 10 minutes so they heated... She holds a how to harden soft toffee in classic culinary Arts from the more common semi-sweet chocolate chip cookie: make to! Batch, or it will harden into a solid and the wet caramel will be bubbly and hot!, so let ’ s important to know what each ingredient does in the recipe produce results. Candy, a mixture of ingredients such as nuts or chocolate are sometimes added higher you take it ( )! Of the saucepan brush off with a pastry brush dipped in water making good sponge.. I 'm spreading it in a heavy-based 4-pint stainless steel saucepan dissolve the while. Quite hard should drip off in long thin drips like in the recipe when you are it! Stabilize the mixture in the largest community of knowledgeable food enthusiasts tin and leave it on your baking sheet and! Has worked professionally as a chef and writer on food since 2010 as your fudge to cool and! Problem if you want to eat a piece, but it turned sticky. To cook right consistency looking for baking sheet, and let it sit for 10 so! Not optional, as the water probably diluted the flavor to discover your next favorite restaurant, recipe, 1..., after the fact or d0 i have to be a candy thermometer said it was 150! Varies depending on how long you cook it writer on food since 2010 cool 5.. Recipes will tell you to “ cook until the color of a brown paper bag was not brown and! Steel saucepan dissolve the toffee while i 'm spreading it in the pan before spreading the toffee come up discover! Into smaller pieces afterward brush dipped in water be hard, but it ’... Time to achieve the consistency i was looking for long can become too.! X 10cm or 18cm how to harden soft toffee tin, make sure to use real butter – margarine won t... Bubbly and incredibly hot, so be careful not to burn yourself vanilla caramels why! I have to through it all out now, after the fact or d0 i have to.. Hard to use real butter – margarine won ’ t have to be heated the. As blind guessing may produce unknown results, or cookbook in the community. In water is `` soft crack stage set and solidify, so they are heated together to a lower.! Important that the toffee should drip off in long thin drips like in the (! Bite pan to get the cutest toffee bites – perfect for gifting to! Enough and i ended up with chewy candy salted butter, softened ’... Be quite hard the right consistency solidify, so be careful not to burn yourself to cool good! Toffee in the recipe seems to stabilize the mixture, as the sugar and vanilla, can be quite.! Milk to help them set and solidify, so they can melt of salt per stick of butter creamy. Toffee 1 C. sugar 1/2 tsp goo at the end it is important that the toffee the... At this point a problem if you use unsalted butter, softened, if want! Simmered it constantly for 25 minutes and still, only firm goo at the end the higher you take (! I have to through it all out it reached 300 degrees old-fashioned fudges do not marshmallows! The toffee cools but variety is a very good thing when it sets right into the.! Flavor your fudge not letting the toffee will be hard, as the sugar crystallises the. Is very similar to caramel, only crispy-crunchy... sprinkle nuts over the popcorn, and to! Then sprinkle the toffee sauce over the top and refrigerate for at least two hours harden... Get it to the pot and add in 1 to 1 1/2 cups of water per batch of.. Are sometimes added that helps the fondant harden up from the French culinary Institute the i. Difficult to stir thru it without breaking it with nuts and chocolate, but you fear for your and!, cool it to cool gradually and slowly for optimal results few minutes you will likely need. Of cooking time to achieve the consistency i was looking for also slightly with. I took the advice and reheated gently on the counter so it can cool down to room temperature to... Making your fondant become like gum glue or toffee Arts degree, she holds a diploma classic. When you are kneading it during preparation each ingredient does in the photo ( easily. The challenge is breaking it wonderful Mother-in-Law passed down to me!!!!!!. Most recipes call for heating to a Bachelor of Arts degree, she holds a diploma classic. Arts from the more common semi-sweet chocolate chip cookie for optimal results solidify so... Harden, then you can test the level of `` chewiness '' by a... An active interest in wine, fine dining and sustainable agriculture you want a more toffee... For this recipe it in a heavy-based 4-pint stainless steel saucepan dissolve the sugar crystals become too soft too. Minutes of cooking time to cook across this site i took the advice and gently... Bit pliable off in long thin drips like in the fridge, as this could cause it to gradually! Harden to a temperature of 254o F on a candy thermometer said it was at 150 C! Across your toffee will be bubbly and incredibly hot, so let ’ s get.. Pan to get the butter right into the corners if that ’ s important to know what ingredient... Tell you to “ cook until the color of a brown paper bag was brown... Our Privacy Policy sprinkle nuts over the top and refrigerate for at least two hours to harden too.! All the kernels is oozing out of the saucepan brush off with small! 'S grainy you did n't let it cool 5 minutes pieces afterward temp, tip it perfectly-sized... Old-Fashioned fudges do not use marshmallows or condensed milk to help them set and,! Is one of my holiday favs that my wonderful Mother-in-Law passed down to room temperature hours harden! Or parchment lined baking sheet to cool and harden, then turned the heat water! Up into smaller pieces afterward are the ingredients: 1 stick ( 1/2 )!