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Questions tagged [toffee]

21 questions
20
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3 answers

What is the difference between butterscotch, caramel, and toffee?

I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in a while. Now my assumptions have been thrown to the wind. Is butterscotch essentially…
Doug T.
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6 answers

Properly melting butter and sugar together for butterscotch bar recipe

I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together. The recipe (included at bottom of post) I'm using says that I need to melt butter and add brown sugar, and…
Catzie Carpio
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1 answer

How to make caramel sauce for sundaes?

I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas. My latest was: Microwave brown sugar and butter, stirring often, until it's sort of mixed together Mix in a…
MGOwen
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10
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1 answer

What does adding butter to toffee do?

Some recipes for toffee call for butter, some don't. I'd like to know please what adding butter does, and if I do add butter, will I still be able to make the stickjaw type toffee? Thanks in advance.
gij100
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7
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3 answers

What is causing my butter toffee to separate?

Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, the unsuccessful batch starts to separate. Once, I…
BabsintheKitchen
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6
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2 answers

What is the difference between toffee and caramel?

I always wondered and hope someone here can clear it up for me.
anja
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6
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1 answer

Why has my honeycomb toffee set in layers?

I made honeycomb toffee today, but it's set in 'layers'. The top is crispy and bubbly, as it should be, but there's a layer on the bottom of chewy sticky toffee without bubbles. Can anyone tell me why this is and how I can stop it happening in the…
Lex
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6
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1 answer

Salted butter in toffee

What effects would using salted butter instead of unsalted butter have on a toffee recipe? I'm using the basic Equal parts butter and sugar Heat to soft crack (285 F) Poor into flat cooking sheet or something similar to cool
squillman
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5
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3 answers

What are toffee potatoes?

I came across a reference to this in an article about Scandinavia. They are apparently a regional delicacy.
rbrayb
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1 answer

Can baking sheets continue to cook toffee?

I make tons of toffee every year. And I mean tons. Never had a problem. Now this year, something so wrong. Same recipe. Same pans. Same house. Same stove. Same thermometers. I even bought new thermometers just in case. So here is the deal.…
Ellen
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3
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2 answers

What is real caramel?

This comment suggests something about the true definition of "caramel": Actually, caramel is not made with "milk and/or cream, butter, and sometimes vanilla". While US recipes are fond of adding these things to caramel, they are not an essential…
Mark Votaw
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4 answers

Why is my toffee grainy in cracker-toffee "Crack"?

I have made this recipe to good results (creamy, chewy toffee), and more often, to disappointing results texturally (grainy toffee). It is : 1 cup butter 1 cup brown sugar Cook for 2-3 minutes stirring constantly. pour over saltine crackers on a…
Deb
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Why did my nougat burn?

I attempted to make nougat today and it was an epic failure. The instructions for the sugar and honey solution was to mix it together with 2 tablespoons of water and stir it over heat without boiling until the sugar dissolved. Then wipe any granules…
Ellie
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1 answer

Temperature needed to make crunchy toffee

I'm trying to make chocolate nut toffee and all the recipes I've found tells you to boil the toffee until it's dark brown. What temperature does it have to reach to achieve that? The toffee should be crunchy and not sticky. Thanks!
Sous Chef
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Stirring butter toffee mixture while cooking

When making toffee (equal parts sugar and butter, half-pinch of salt, water, vanilla) is it necessary to continually stir the mixture after it comes to a boil and the sugar has completely mixed in with the butter? If it is not necessary, is it also…
squillman
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