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Old 09-07-2004, 06:26 PM
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Toffee Recipe: why didn't it work this time?

We have an old family recipe for toffee that we make at Christmas. Sometimes when bringing it to the hard crack (300 degrees) the butter seperates and the toffee does not come out right. Would you share with me why this happens? What can i do to prevent this. It does not happen every time.
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Old 09-10-2004, 01:19 AM
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I also make toffee at christmas using butter and brown sugar, etc... if my toffee doesn't turn out, it's usually b/c the butter didn't get hot enough or the brown sugar wasn't fresh. I have noticed the fresher the brown sugar, the better the toffee. I don't know if that helps your situation, but that's my 2 cents worth

Keep your words soft and tender as you may have to eat them tomorrow!
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Old 10-16-2004, 03:46 PM
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Overcoming Common Toffee Pitfalls:

Toffee making really isn't very complicated. Some pitfalls are easily avoided or can quickly be corrected. Probably the most common problem is the separation of the butter. We'll explain why this happens, how to prevent it and, if happens, how to fix this problem so that every recipe of toffee you make turns out perfect.

An illustrated step-by-step demonstration on handling common toffee pitfalls.

1. Separation: The Most Common Toffee Pitfall
Toffee sometimes separates during cooking or when spread onto the pan, leaving a buttery layer on the surface and a thicker mixture underneath.
To avoid separation, there are several things you can do:

1) Be patient because candy takes a long time to cook. Don't rush the process by turning up the heat. This can cause the liquid to evaporate quickly which may lead to toffee separation.

2) Stir occasionally and gently with a wooden spoon until mixture reaches between 260-265 ° F (127-130 ° C). Continue cooking, stirring as few times as possible, until mixture reaches 300° F (149° C). Stirring too much contributes to toffee separating. It is important to keep the mixture from burning, so stir gently once in a while.

If the butter toffee does separate, we suggest that you first allow it to continue cooking. The toffee may remix on its own.

If it doesn't, we recommend gradually and very carefully stirring in about 1/4 to 1/2 cup hot water, 1 tablespoon at a time, while cooking until mixture goes back together. Be careful when adding water to the very hot mixture -- it may spatter causing a burn. Adding the hot water lowers the temperature of the toffee mixture; therefore, continue cooking the butter toffee until it reaches the correct temperature.
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