![]() ![]() Yesterday I did a batch and took it off at about 297 and the consistency wasn't as good after cooling.Īnonymous, this may be why yours is chipping from the chocolate - perhaps you have gotten it either too hot or not hot enough before pouring it out to cool. My family likes the taste when I get it to about 300-305 degrees. I think that was the key! The other "tests" I have been doing is the correct temperature for consistency of the cooled toffee. ![]() I turned the heat up a little bit and with the successful batches, the toffee would come to the temperature in about 20-25 minutes. So when I had the failures, it was taking between 45-50 minutes to reach 295 and then crystallizing. I guess that could have caused the moisture to evaporate too quickly causing the sugar to crystallize. After documenting every batch (and I think I have made about 12 successful batches since my troubles started a few weeks ago), I have realized that I was heating it TOO SLOWLY. OK, Angie and Anonymous, I think I have finally figured out what was causing all of my failures. I hope your next batch is a great success again. per 1/2 cup of butter) to the recipe (particularly if you used unsalted butter) - salt acts as a stabilizer If continuing to stir the mixture didn't get the butter to blend back in, you can try one of these tricks. Pour onto prepared baking or cookie sheet.Cool completely before breaking into pieces. Remove from heat and stir in butter and baking soda. Add chopped pecans continue cooking until the syrup begins to turn. You had the heat too high so the temperature rose too quickly and your liquid evaporated too quickly Bring to a rolling boil over medium-high heat.You stirred too quickly (not necessarily too much, just too fast).Usually the butter separates from the rest of the toffee for a couple of reasons. What am I doing wrong? Could it be that I am stirring TOO much? This has never happened in ten successful years of making semi-famous toffee! The butter just separates and there is no chance of mixing it back together - tried that. The first time it happened, it was at about 230 degrees and I thought I had done it too quickly. I've tried different butter, but the butter separates from the rest of the toffee. I have had 3 failures after making toffee for years and years. ![]()
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