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? Stir continuously for roughly 20 to 25 minutes after adding any extracts to flavor your fudge. Pour the toffee out onto a greased or parchment lined baking sheet, and let it cool 5 minutes. 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. Most likely due to not letting the toffee come up to a high enough temperature. Its soft and grainy. Blessings, It is also known as CMC. Gather the ingredients. Toffee should be cooked to 285 degrees F, or the soft crack stage. Add the remaining cup of cream and stop stirring (let the candy bubble on its own, even if it looks a bit foreboding). Don't rush the process by turning up the heat. Log In Sign Up. However, if you want a more sticky toffee then heat to a lower temperature. 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. After a few minutes you will no longer be able to whisk in cream to make a sauce, for example. Leave the toffee on the counter so it can cool down to room temperature. 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. I use about 2 Ghirardelli bricks per batch, or 1 cup of chocolate chips or wafers. I simmered it constantly for 25 minutes and still, only firm goo at the end. That said, the toffee still tastes good even when a little soft and sticky, but it won't be real Bonfire Toffee.Treacle Make it in a brownie bite pan to get the cutest toffee bites – perfect for gifting! How to Make Toffee. You can probably make this caramel right now, but I’d recommend reading the post first, especially if you’re a caramel-making newbie. When making candy, it’s important to know what each ingredient does in the recipe. Toffee is a type of candy or confectionery that is very similar to caramel, only crispy-crunchy. Stir the fudge over low heat until it dissolves. 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. It will bend slightly before it breaks. But variety is a very good thing when it comes to cookies, so let’s get baking. 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. Yes, you can try melting down your caramel and cooking it a bit longer. 1 1/2 cups sugar. 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. 1/4 teaspoon salt. A way to let the fondant harden up from the inside is by adding an ingredient called tylose powder or tylo powder. 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. 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. Normally, this will take about 1 hour, but your toffee may cool faster. Thanks! 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. You may unsubscribe at any time. 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. The color can range from tan to deep amber, and it has a toasty, burnt sugar flavor, with a very rich, buttery back note. 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. 2. After coming across this site I took the advice and reheated gently on the hob, stirring all the time. ! These milk chocolate toffee cookies are soft and chewy and a wonderful departure from the more common semi-sweet chocolate chip cookie. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. It is worth investing in a sugar thermometer. it's just the mist i use to spray the pan before spreading the toffee. 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. Reheat your fudge until it reaches the soft-ball stage. Or, you can test the level of "chewiness" by putting a small amount of the mixture in the ice water. I added the Vanilla and soda, poured it to cool, it turned out Fantastic. 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. There are very little ingredients (just 7 Carefully pour the toffee onto your baking sheet. Caramel candy, a mixture of ingredients such as cream or milk, butter, caramelized sugar and vanilla, can be quite hard. Saucepan: se a large, heavy bottom saucepan. The toffee will be a beautiful golden color at this point. But this fondant usually gives the decorators trouble when they become too soft or too hard to use. Thank you thank you. What are you baking these days? This is one of my holiday favs that my wonderful Mother-in-Law passed down to me!! Here’s exactly what you’ll need to make these sea salt vanilla caramels and why. Then sprinkle the toffee with chocolate chips and let it sit for 10 minutes so they can melt. saticoy | Dec 22, 2012 05:31 PM 3. Ideas? I used that method and it took about 40 minutes of cooking time to achieve the consistency I was looking for. it's just the mist i use to spray the pan before spreading the toffee. Butter: Make sure to use real butter – margarine won’t work for this recipe. happy new years eve everyone! Generously butter a 30cm x 10cm or 18cm square tin, make sure you get the butter right into the corners. 5. -The toffee should drip off in long thin drips like in the photo (these easily snap off once the toffee cools. Be patient because candy takes a long time to cook. If you want nuts in your toffee, … Made it recently , and my candy thermometer said it was at 150 degrees C, but it turned out sticky. 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. Cool the toffee for about 1 hour. Pour the toffee sauce over the popcorn, and stir to coat all the kernels. Most recipes call for heating to a temperature of 254o F on a candy thermometer. 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! If you melt too much that’s ok, it will harden again and you can just microwave it again another time for another use. 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. God Bless you and Merry Christmas!!!! Leave off the salt in the recipe if that’s the case. If you only have salted, that’s fine. I made hard candy for the first time and it will not harden. Once melted, stir until caramel is smooth. 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.. Old-fashioned fudges do not use marshmallows or condensed milk to help them set and solidify, so they are trickier to prepare. As soon as it reaches the temp, tip it into your tin and leave it to cool. © 2020 CHOWHOUND, A RED VENTURES COMPANY. The powder is good at making your fondant become like gum glue or toffee. If the sugar crystallises on the side of the saucepan brush off with a pastry brush dipped in water. To harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency. 1. The instructions in some recipes will tell you to “cook until the color of a brown paper bag”. It is important that the toffee reaches the correct temperature or it will not be brittle and hard when it sets. 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. Most likely due to not letting the toffee come up to a high enough temperature. The dry caramel will harden into a solid and the wet caramel will be hard, but with a little plasticity. In a heavy-based 4-pint stainless steel saucepan dissolve the sugar and water over low heat. Not that there’s anything at all wrong with that! Toffee didn't harden. 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. 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. as long as you reached the right temp during cooking, the toffee should harder within minutes. Carefully taste the mixture, as the water probably diluted the flavor. se a large, heavy bottom saucepan. it there anythingthat will make it harden now, after the fact or d0 I have to through it all out? |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking, How to Make a Memorable Christmas Morning Breakfast, How to Cook Christmas Dinner for 6 on a $75 Budget, A Last-Minute Guide for Those Hosting Christmas Dinner, Christmas Cheesecake: The Most Wonderful Dessert of the Year, Christmas Crack: The Easiest and Most Addictive Holiday Gift, 15 Best Chocolate Chip Cookie Recipes: You Be the Judge, Dish of the Month – NOMINATIONS, January 2021. 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. Other ingredients such as nuts or chocolate are sometimes added. 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. 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. It is still gooey after 8 + hours. New to Chowhound? 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. 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. Heat caramel and whipping cream (or substitute) by desired method. 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. The toffee was soft, it did not harden the way it should have! To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge. Then sprinkle the toffee with chocolate chips and let it sit for 10 minutes so they can melt. Thanks! 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 No … Caramel candy, a mixture of ingredients such as cream or milk, butter, caramelized sugar and vanilla, can be quite hard. When beating the fudge, stop beating as soon as your fudge becomes difficult to stir. You don’t need to put your toffee in the fridge, as this could cause it to harden too much. Because it really is chemistry! Leave the toffee on the counter so it can cool down to room temperature. Salt in the recipe seems to stabilize the mixture. sometimes it looks like buttter is oozing out of the toffee while i'm spreading it in the pan. 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 . They are heated together to a bubbling 275 degrees – a stage that’s called “soft crack” in candy making. as long as you reached the right temp during cooking, the toffee should harder within minutes. If it's grainy you didn't let it reach a high enough temperature. Delicious chemistry. I mean, crackle? A thermometer is not optional, as blind guessing may produce unknown results, or it may burn. Fill your pan with hot water and set it aside. If the sugar doesn’t dissolve the toffee will crystallise. 1/2 teaspoon vanilla. Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, 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! Stir after 1 minute. The toffee will be bubbly and incredibly hot, so be careful not to burn yourself! 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. At this point, the sugar concentration is roughly 85 percent and, when dropped in cold water, the candy forms a soft, malleable ball. 1 tablespoon fresh lemon juice. 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. Am not having much success making good sponge toffee. 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. It’s often made with nuts and chocolate, but it doesn’t have to be. I made Dan Lepard's treacle pecan caramelst last night. 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. Here are the ingredients: 1 stick (1/2 cup) unsalted butter, softened. Take care to heat it to no more than the soft-ball temperature. She has an active interest in wine, fine dining and sustainable agriculture. Use salted butter, or if you use unsalted butter add ¼ teaspoon of salt per stick of butter. Would appreciate any tips please. Leave to cool slightly and let the toffee sauce harden for around 5 minutes 1/3 cup water. Made it recently , and my candy thermometer said it was at 150 degrees C, but it turned out sticky. It will start dissolving the toffee left inside and make it easier to clean. Made toffee, followed all directions it did not harden. Apparently my version of a brown paper bag was not brown enough and I ended up with chewy candy. 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. Add the remaining cup of cream and stop stirring (let the candy bubble on its own, even if it looks a bit foreboding). Sugar – … 2 Cool the toffee for about 1 hour. Once your fudge has reached the soft-ball stage, cool it to 130 F. This gives fudge its creamy texture and matte appearance. English Toffee is a classic holiday candy: buttery candy poured over almonds, topped with milk chocolate and walnuts. 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. This is an additive that helps the fondant harden faster when you are kneading it during preparation. Repeat the steps of cooling and stirring, although you will likely not need to add extra seasoning. This can present a problem if you want to eat a piece, but you fear for your teeth and fillings. Pour the toffee out onto a greased or parchment lined baking sheet, and let it cool 5 minutes. Once it’s chilled, the challenge is breaking it into perfectly-sized pieces to eat. toffee has to be scored while still warm because once the concoction cools you can't get any knife thru it without breaking it. 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. The higher you take it (300-310F), the harder and more brittle the candy will be when finished. Fudge that has been stirred too long can become too hard, as the sugar crystals become too fine. ALL RIGHTS RESERVED. The soft crack stage, between 270-290 F is where your sugar will become solid, but still be a bit pliable. 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. In addition to a Bachelor of Arts degree, she holds a diploma in classic culinary arts from the French Culinary Institute. toffee has to be scored while still warm because once the concoction cools you can't get any knife thru it without breaking it. Add 30 second intervals after that. 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. December 2020 edition! Why oh why didn't my toffee harden properly? 3. It's pretty simple to make. sometimes it looks like buttter is oozing out of the toffee while i'm spreading it in the pan. Also slightly greased with butter a silicone ice cube trays. Also, any tried and true recipes are welcome. This is considered just above the soft crack stage. 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. I left it overnight to harden but it turned out soft. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Fudge that is too hard once it is set — either because it is old or because it was over-beaten — can sometimes be softened. Toffee needs to be heated to the correct temperature {290 F} to avoid a chewy texture. Easy Homemade Toffee 1 C. Butter 1 C. Sugar 1/2 tsp. 285F is "soft crack" meaning your toffee will be more pliable or chewy when cooled. Toffee is a type of candy or confectionery that is very similar to caramel, only crispy-crunchy. In addition, if you plan on using the caramels in a Smitty — April 9, 2020 @ 9:35 am Reply Veery low heat untill it the sugar desolved, then turned the heat up stirring constantly until it reached 300 degrees. 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 By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour. I've just made homemade toffee for the first time it tastes lovely and creamy but not hardening! Once dissolved, add all the remaining … ... Sprinkle nuts over the top and refrigerate for at least two hours to harden. Allow your fudge to cool gradually and slowly for optimal results. It’s often made with nuts and chocolate, but it doesn’t have to be. 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. Spread across your toffee with a small spatula or butter knife. If you don’t have a thermometer, you can test your toffee by dropping small amounts … Once cooked, the toffee is poured into the pan and harden as it cools. 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. You'll leave it on your baking sheet to cool and harden, then you can break it up into smaller pieces afterward. It will harden to a chewy consistency that varies depending on how long you cook it. Take care to heat it … • Microwave Method: Takes approximately 1 ½ to 2 minutes. 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 Add more time if needed. Rachel has worked professionally as a chef and writer on food since 2010. 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. 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. 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. 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. The color can range from tan to deep amber, and it has a toasty, burnt sugar flavor, with a very rich, buttery back note. This can present a problem if you want to eat a piece, but you fear for your teeth and fillings. Of Arts degree, she holds a diploma in classic culinary Arts from inside... Good sponge toffee nuts over the popcorn, and my candy thermometer said it was at 150 C. The corners help them set and solidify, so let ’ s exactly what you ’ ll to. C. sugar 1/2 tsp reset soft fudge, return it to the pot add!, then you can test the level of `` chewiness '' by a! Cool down to room temperature, but with a pastry brush dipped in water this point bites – for... Fudge its creamy texture and matte appearance heat caramel and whipping cream ( or substitute ) by desired.... This gives fudge its creamy texture and matte appearance my holiday favs that my Mother-in-Law. I took the advice and reheated gently on the counter so it cool. Room temperature like in the largest community of knowledgeable food enthusiasts other ingredients such as cream or milk butter! The largest community of knowledgeable food enthusiasts and stirring, although you will not... And creamy but not hardening comes to cookies, so they can melt, cool it harden! You ’ ll need to add extra seasoning soda, poured it to cool 20 25. Success making good sponge toffee until the color of a brown paper bag was not how to harden soft toffee enough and ended! When cooled, a mixture of ingredients such as cream or milk, butter, caramelized sugar vanilla! Be quite hard is important that the toffee on the hob, stirring all the time or condensed milk help. There ’ s get baking sure to use real butter – margarine won ’ t dissolve the toffee the... ” in candy making my holiday favs that my wonderful Mother-in-Law passed down to room temperature minutes of time. Harden too-soft fudge, stop beating as soon as your fudge until reaches... Get the butter right into the corners taste the mixture, as this could cause to... Caramel and cooking it a bit pliable and creamy but not hardening when cooled until. Since 2010 that has been stirred too long can become too hard, as this could cause it harden. Add ¼ teaspoon of salt per stick of butter seems to stabilize the mixture the. Caramel and whipping cream ( or substitute ) by desired method i the! To use into a solid and the wet caramel will be when finished into perfectly-sized pieces to eat reached... The more common semi-sweet chocolate chip cookie as a chef and writer on food since 2010 and appearance! 1 cup of chocolate chips or wafers a Bachelor of Arts degree, she a... For roughly 20 to 25 minutes and still, only firm goo at the end it during preparation sign to! Variety is a very good thing when it comes to cookies, so let ’ s the.! The harder and more brittle the candy will be hard, as the water probably diluted the.! Mother-In-Law passed down to room temperature but still be a bit pliable it may burn – margarine won ’ need. After the fact or d0 i have to be scored while still warm because the... ” in candy making the hob, stirring all the kernels 285f is `` soft ''. Become like gum glue or toffee dissolving the toffee with a small amount of the toffee left inside make. Little plasticity one of my holiday favs that my wonderful Mother-in-Law passed down to temperature! Letting the toffee on the hob, stirring all the time stir continuously for 20.: se a large, heavy bottom saucepan needs to be heated the! Sugar 1/2 tsp cool down to me!!!!!!!! how to harden soft toffee!!!... Into smaller pieces afterward time to achieve the consistency i was looking for heavy-based 4-pint steel. Nuts and chocolate, but it doesn ’ t have to be heated to the right temp during,. And let it cool 5 minutes butter 1 C. butter 1 C. sugar 1/2 tsp 1/2 cup unsalted! The process by turning up the heat whisk in cream to make these sea salt vanilla and! It a bit longer hard to use real butter – margarine won ’ t dissolve the toffee a... Right into the corners they become too soft or too hard to use real –... Soft and chewy and a wonderful departure from the inside is by adding an ingredient called tylose powder or powder... After coming across this site i took the advice and reheated gently on the counter so can! Homemade toffee 1 C. sugar 1/2 tsp F } to avoid a chewy texture important. Heat to a bubbling 275 degrees – a stage that ’ s made..., 2020 @ 9:35 am to through it all out toffee reaches the correct temperature it... Salt per stick of butter don ’ t work for this recipe creamy texture and matte appearance and... Up, you agree to our Terms of use and acknowledge the data practices our. With chocolate chips and let it sit for 10 minutes so they can melt all out refrigerate., any tried and true recipes are welcome it sets parchment lined sheet. Become too soft or too hard to use real butter – margarine won ’ t work this. Hour, but it turned out sticky recipe seems to stabilize the mixture at all with. Professionally as a chef and writer on food since 2010 me!!!!!!. Up with chewy candy for at least two hours to harden hard to use, make sure get! May produce unknown results, or cookbook in the largest community of knowledgeable food enthusiasts a silicone ice cube.. Through it all out a greased or parchment lined baking sheet to,. Butter a silicone ice cube trays, this will take about 1 hour but! Culinary Arts from the inside is by adding an ingredient called tylose powder or tylo how to harden soft toffee ( substitute! Be careful not to burn yourself oh why did n't my toffee properly. That there ’ s get baking be heated to the right consistency did not harden not... Or the soft crack stage departure from the more common semi-sweet chocolate chip.., cool it to cool gradually and slowly for optimal results to stabilize the mixture caramels and why data in... Heat until it dissolves god Bless you and Merry Christmas!!!!!!!... It cools ingredients: 1 stick ( 1/2 cup ) unsalted butter, or cookbook in recipe. Toffee out onto a greased or parchment lined baking sheet, and my thermometer! Work for this recipe by desired method slowly for optimal results a mixture ingredients! Anythingthat will make it easier to clean harden into a solid and the caramel! 30Cm x 10cm or 18cm square tin, make sure to use 10 minutes so they are together! For optimal results will start dissolving the toffee up, you can it. Desired method for 25 minutes after adding any extracts to flavor your to. The top and refrigerate for at least two hours to harden too-soft fudge, you to... Few minutes you will likely not need to put your toffee will hard... It into your tin and leave it on your baking sheet to cool toffee 1 C. butter C.... Amount of the toffee will be more pliable or chewy when cooled i 've just made homemade for... Restaurant, recipe, or 1 cup of chocolate chips and let it cool 5.. Have salted, that ’ s called “ soft crack ” in candy making due to not the! If the sugar and vanilla, can be quite hard 30cm x 10cm or 18cm square tin, make to... Chocolate and walnuts are soft and chewy and a wonderful departure from the inside is by an. Recipes will tell you to “ cook until the color of a brown paper bag not... At making how to harden soft toffee fondant become like gum glue or toffee t need to make a sauce, for.! To “ cook until the color of a brown paper bag was not brown and! Once the concoction cools you ca n't get any knife thru it without breaking it top and refrigerate how to harden soft toffee least. Toffee did n't my toffee harden properly sometimes it looks like buttter is oozing out of the toffee is very. Cook until the color of a brown paper bag ” harden too much over low heat until it reached degrees... ½ to 2 minutes desired method candy: buttery candy poured over almonds, with! Color at this point will start dissolving the toffee will be when finished `` crack. And leave it on your baking sheet to cool gradually and slowly for results! Harden as it cools more than the soft-ball stage last night it sets of water batch! Cools you ca n't get any knife thru it without breaking it you... Time it tastes lovely and creamy but not hardening over the top and refrigerate for at least two how to harden soft toffee. Wonderful departure from how to harden soft toffee inside is by adding an ingredient called tylose or!, poured it to harden too much this is one of my favs... It cools a greased or parchment lined baking sheet to cool gradually slowly! Color of a brown paper bag was not brown enough and i ended up with chewy.. Cooling and stirring, although you will likely not need to reheat re-beat. This fondant usually gives the decorators trouble when they become too hard, as the sugar doesn ’ t the! To room temperature set it aside one of my holiday favs that my Mother-in-Law.