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Please Help: My Almond Toffee issues

post #1 of 7
Thread Starter 
Hello,
 
I am making Almond Toffee at home and I am facing this issue that I wish that I can find a solution for, or at least have a scientific explanation of why it is happening.
 
When I am done from cooking the Toffee and after the layers of chocolate has stiffen, I move the toffee to the freezer to be stored. When I get the Toffee out of the freezer, the color of it is light brown (Beige) and when eaten the texture of it is really great and do not stick to the teeth.
 
But, when I leave it out for only 3 to 5 minutes, the color of the toffee starts to change to dark brown and it looks like it has started to melt. When eaten it does not have the great texture anymore and the toffee starts to stick to the teeth.
 
The first explanation that came to my mind that the butter is causing this because it starts to melt, but what confuses me the most, is that I have once ordered Almond Toffee from Enstom's and it was shipped in relatively hot weather but when I have received it, it has maintained the brittly texture and its light color.
 
I would be really happy if someone can solve this puzzle of mine.
 
Thanks.
post #2 of 7

Hi,

I would guess that you didnt cook your toffee long enough, did you use a candy thermometer?

post #3 of 7
Thread Starter 

Yes sure, I let the toffee reach the temperature of 145 degrees Celsius = 293 degrees Fahrenheit before removing it from heat.

post #4 of 7

 

 

Name

Temp Description Usage
Thread 223-235* F The syrup drips from a spoon, forms thin threads in water Glacé and candied fruits
Soft ball 235-245* F The syrup easily forms a ball while in the cold water, but flattens once removed Fudge and fondant
Firm ball 245-250* F The syrup is formed into a stable ball, but loses its round shape once pressed Caramel candies
Hard ball 250-266* F The syrup holds its ball shape, but remains sticky Divinity and marshmallows
Soft crack 270-290* F The syrup will form firm but pliable threads Nougat and taffy.
Hard crack 300-310* F The syrup will crack if you try to mold it Brittles and lollipops
Caramel 320-350* F The sugar syrup will turn golden at this stage Pralines

From the above, you may not be cooking to the correct stage, then again, I am NOT a candy maker crazy.gif
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 7
Just working off your description that when you shed residual heat quickly, you get a smooth candy; but when you don't you get grit...

"Grit" is another way of saying "large sugar crystals," while "smooth" means "small crystals." The same phenomenon is also true for making ice cream where large ice crystals are the enemy, and the key to a creamy texture is how quickly you push the liquid to solid phase change. Toffee or ice cream, you want small crystals; and the quicker your sugar undergoes the phase change from liquid to solid, the better your texture will be.

I think I'd try lowering the sugar temp by a couple of degrees in order do get a little more forgiveness. Another technique worth trying is pouring out onto a sheet pan set on a marble slab; or into a sheet pan set on an ice-filled sheet pan (the poor man's anti-griddle).

While continual improvement is very nice, the good news is that you've developed a technique which works. If worst comes to worst and you don't get better, you're still sitting pretty.

BDL
post #6 of 7
Thread Starter 
After I reach 145 degrees Celsius = 293 degrees Fahrenheit, the butter starts to smell and lots of vapors starts to emit from the Toffee, thats why I get kind of afraid that the Toffee will burn I remove it. How can I make it reach 300-310* F without burning the Toffee?
post #7 of 7

Bring it to the temp you want and then lower the temperature on the stove. You will reach that point without burning it.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
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