I made an English Toffee recipe from another foodie web site. Made it a year ago, it was perfect in every way. Made it a couple days ago, it didn't set up as hard at all plus didn't get that dark rich color or flavor although my candy thermometer registered at the specified temp. Was the thermometer touching the bottom of the pan and that's why it registered as high as it did maybe? Don't know, seeking answers. Also what can be done with this other than using it for topping over ice cream or the like? Is it a lost cause? Yes, chocolate and nuts already on it, but it's light in color and very soft (compared to how it's supposed to be meaning that really good hard snap) so my thoughts are I can't reboil it correct? thank you if you can help.
Problem with 'this' batch of English Toffee
ChefTalk.com Top Picks
thanks for answers. I hate wasting 4 sticks of butter and was hoping it could be redone, putting it back on the stove and trying again to do it so it'd turn out. but with the nuts on already on the top and the chocolate melted on top, I'm thinking that's why it can't be put back on the stove. I got the candy thermometers (I have two that are almost identical) many years ago and they are basic glass globes with wooden tops that contain a sleeve that states the temps. don't know how to explain better what type they are, but also tested an instant read one and it didn't register right with boiling water either so all 3 of them are off. dang.... oh well....
I would hide it in the fridge behind the kale and secretly consume on my own.
But that's just the kinda girl I am
Go buy a few new candy thermometers that have the pot clips on the back.
Then adjust to the height of whatever pan you are using.
The bulb should def not touch the bottom of whatever vessel is being used and if it is you either need more volume or a smaller pot.
You may notice that on humid days it takes forever to come to temp.
Be patient it will eventually get there.
I just cook it until it reaches the color I like. Then do the cold water test. No relying on the proper position and vagaries of thermometers. In my experience, you have to keep stirring constantly at the end. The clip-on would get in the way and be more trouble than it's worth to keep taking out between checks.
I have two candy thermometers by the same manufacturer, they are about 2 degrees off. Also, the pan I use makes a difference, a heavy bottom pan will have more carry over heat, if you used a different pan in the past, that may have affected your results. Like mtullius says, also go by color and cold water test and the look of the boil.