Thank you so much for taking the time to share this. I truly do appreciate it. May I please ask all RU-vid video makers to consider those of us that are hard of hearing. The background music makes it hard to distinguish words from 'noise'. I do realize that some have closed caption but then I can't watch the video when I'm reading. I'm truly not trying to insult anyone, just trying to let folks know it can be difficult for those of us that have diminished hearing. Thank you.
You probably dont give a damn but does someone know a trick to get back into an Instagram account? I was dumb lost my password. I would love any help you can give me
@Bradley Case i really appreciate your reply. I got to the site on google and Im trying it out now. I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
Love doing thins but I use a cookie sheet as my base rather than saltines and break them into uneven shapes so basically a cookie toffee bark. Love your video though as I learnt to place the chocolate in the oven to melt typically i always melted the chocolate separately and poured it over the caramel
Hi just watched your cracker candy video we love them I'm from southern Indiana 68 degrees on Christmas day! Warmer here than Florida! I've got Christmas dinner cooking going to make this. I'm a new subscriber can't wait to watch more of your videos. Merry Christmas. 🎅🌲
Why aren't people liking her videos... She only has 11K+ subscribers but 50,000 + viewed this. Please like and subscribe so it will help her. Thank you!
Using a couple of tablespoons of Lyle's Golden Syrup or light Karo syrup (both are glucose invert sugars) will prevent the brown sugar (sucrose sugar) from crystalizing.
I couldn't figure out why mine always turned out sugary instead of like toffee- thanks for all of the great tips to prevent this issue-worked like a charm!!
It’s a good recipe and a good video. Thank you for posting it. The problem I have is that people compare it to being ‘addicted’ to ‘crack’ (cocaine). I’m sure the original name had more to do with the fact that you ‘crack’ it to break it up. A more suitable name might be Christmas Crackle. I’d rather offer my kids some ‘crackle’.
The toffee in my candy doesn’t stay hard. If it’s not in the refrigerator, it starts to go a little soft and flexible. Is that how it’s supposed to be? I cooked it for the required three minutes in the sauce pan and then put it in the oven for the five minutes required. The candy tastes great, but I was expecting the consistency to be more like brittle, hard and crunchy and it’s not like that. Should I have cooked it longer?
