Help! My Toffee is the worst!

by Judy
(New York)

I've tried again and again, but I need help, my toffee is the worst.

I have made toffee four times. The first time it was a slimy mess, the second time a gritty horror, 3 and 4 it looked good but was more like taffy than toffee.

What a waste of ingredients! Please give me advice.

Comments for Help! My Toffee is the worst!

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Sep 30, 2010

Toffee/Caramels nit turning out
by: Anonymous

Make sure you aren't making toffee or caramels in rainy weather. It won't turn out if the air is wet.

Dec 21, 2009

Here are my hints for toffee
by: Marilee516

I have been making toffee for 10 years now and it always turns out great. For my first batches I used a candy thermometer and it was a pain. I now just cook it by sight. Here are my hints:
I use a heavy sauce pan on medium heat. I stir constantly the butter, sugar, water, salt mixture until the butter is melted and it starts to boil. Then I STOP stiring and let the candy softly boil, on medium heat, until I see the mixture showing a little brown. (with my gas stove this takes about 10 minutes.) Then I add the Almonds and constantly stir and cook until the candy is golden brown. (about another 3-5 minutes). When it is the color I like I remove from the heat and stir in the baking soda. I have a buttered cookie sheet ready and I pour the chot andy on the sheet and spread out. Immediately I sprinkle on milk chocolate chips. After they melt for a few minutes I spread them out on the candy. Lastly, I sprinkle the top with finely chopped pecans. Cool for 30-40 minutes and break into pieces. I store the candy in a cool place. I hope these hints help!

Sep 17, 2009

Hand Over The Toffee Recipe! :)
by: Angie

Penny,

We'd love to have your toffee recipe here. Please do add it. Even if Judy doesn't use it, I sure will and probably a bunch of other toffee lovers.

Thanks so much!
Angie

Sep 17, 2009

TOFFEE
by: PENNY

HI; I'VE MADE CHOCOLATE COVERED ENGLISH TOFFEE EVERY YEAR FOR XMAS, THE TRICK IS TO HAVE A GOOD CANDY THERMOMETER AND GET IT TO THE EXACT TEMP WITHOUT BURNING IT.

I HAVE AN AWESOME RECIPE IF YOU'RE INTERESTED.

YOU CANADIAN CHOCOLATE LOVER..

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