You're of the few content creates who actually takes us through a detailed version of all the stages of a recipe. Really well explained and easy to follow. Thank you!
I think I made toffee by accident the other day. I was trying to make some caramel for a pineapple upsidedown cake. The recipe called for brown sugar and butter. I melted it all together but wasn't sure how long to cook it and didn't even think of a thermometer. My wife said to cook it until it looked smooth and not grainy. I did that and about the time the graininess went away my mixture darkened. I poured it into my pan and it hardened up pretty quick. The cake turned out REALLY good with that toffee stuff on it. Now I kind of want to run with what I did and see what I can do with it.
The best way to clean out your pot after making toffee is to put water in it and bring the water up to a boil. All the toffee comes right off with no trouble.
@@SugarSpunRun So I followed your instructions to the letter twice but my batch always comes out quite a bit darker than yours. Am I doing something wrong?
Sugar Spun Run I made it yesterday and I was worried I would ruin it but the toffee came out perfectly! My mom said it reminded her of her childhood ❤️
Hi! I signed up to your newsletter a couple of months ago because your recipes are SO good! I didn't know you had a RU-vid channel as well! This is super! Thanks so much for this. I'm putting this toffee on my to do list this week. Looks delicious.
Covering with foil to melt choc is a great idea. Never made toffee before. Just cooked it n I am waiting for it to set. I put cashews because someone gave me a whole pack. I also used a bit of leftover white choc drops. Lets see how it turns out. Thank you for teaching us.
Hey guys, so I tried making this yesterday, it was a complete disaster....just like most of you, the butter separate and burnt really fast. I had my temp way to high. I tried it again taking my time and it came out perfectly, I did stop it 5° before hard crack and added a teaspoon of baking soda with the vanilla. It came out soooo good. Take your time with this recipe, it's worth it!!!!
My toffee turned out great! Thank you so much for sharing! My new candy thermometer turned out to be defective, but your instructions were clear enough! Thank you :)
If you don't have a candy thermometer you can use the ice method. That's the only way I've done it and it comes out great every time. All you do is fill a shallow dish with ice and when the mixture starts becoming a golden color, dip a whisk into the the pan and pull a bit out and drizzle a bit over the ice and let cool all the way (maybe a min.) pick it up and if it crunches like toffee you are done cooking. If it has the consistency of caramel just cook a bit longer ......this method works great for me and so so simple.
I have tried it and I can never get it just right without the thermometer, but I’ve always said candy making is an art and some people are just better at it than I am. I love candy but it can be so tricky.
I never use a candy thermometer and mine has never failed. Just go by color. Once it turns the color of coffee with cream it’s done. Also if you chop your almonds super fine and mix in right before pouring it will taste exactly like a heath or Score bar.
I'll have to give this a shot. I don't have a candy thermometer, but I've made peanut brittle without one and it came out fine. Just had to time the color
3 batch failure 😞! The sugar and butter just don’t incorporate. Changed heat level, sugar to butter ratio, cook time (slightly). No luck. Using nonstick pot. Maybe switch to metal? Me home elevation is 5200’. Does that make a difference? Maybe need to get butter nearer to room temp and melt concurrently with sugar? Was slowly melting butter first then adding sugar. Such a chemistry project.
I'm so sorry this is happening. :( I do have some tips in my blog post to help trouble shoot, but candy can be tricky. Probably the best advice I can give you is use a lower heat. It can take a while but patience is really key here. I hope it turns out for you next time. :)
If ya dont have a candy thermometer.. watch the boilbubbles.. as they become bigger n slower.. dip ur wooden spoon.. drip into a bowl ice water n remove immedistly and when that tiny ball getts hard n brittle.. 300 dgrs And may i suggest roasting ur pecans for 8 mins b4 covering to bring out that real pecan flavour
Looks soooo good!! Question tho - why white sugar and not brown sugar? I have seen recipies that use brown sugar so I wonder why white vs brown? Thx - from my taste buds and thighs!!
I absolutely love all your recipes. Not that I've tried them all but the way you present them is the best for me. Not only do you walk me through them. I also can print or follow your written instructions. My husband Loves them. We gather our 11 grandchildren After New Year for their Christmas gathering here. So I have a question, if I make several batches starting now of your butter toffee and peanut brittle and put in jars will they keep? Thankyou
Thank you so much Kathy--that's so nice to hear! Yes, both will keep for several weeks if stored in an airtight container in a cool, dry place. Enjoy! 🙂
I get oil separation every time. Even if i cook it super slowly. :( It tastes fine, but there's soooo much oil it ends up making a smaller batch and i feel like i've failed.
Thanks for sharing I thought that was going to be hard I kept saying there's no way I'm going to be able to make that but that was pretty easy thanks so much just saying
Hi Merry Christmas 🙏🏻😇 thank you for your recipes peanut brittle, I love you tips. But I had problems with toffee, ☹️ failed three times I don’t know what I am doing wrong, please if you have any idea can you tell me. My failed one looks like this they get hard but looks like oily on the side n top, thank you for you recipes
Hi! Trying out the toffee now, so excited! So far so good :-) I was wondering if you have a recipe for or have made divinity? I know it's a tough candy to master my great grandmother made it and it's my grandmas favorite, I wanted to try and make it for her :-)
I used a Teflon sauce pan to make this. When it started getting up to temperature it separated. Lots of liquid on the top and a butter sugar mixture on the bottom. Nothing I did would combine the two. I drained the liquid as best as I could and poured the toffee into a pan. It came out ok but I was disappointed. Do you think the Teflon sauce pan made it separate?
Hmmm I’m not sure if the pan would be the issue here. If it was a really cheap pan that could cause some issues. I think the most likely culprit is the toffee was heated too quickly. I hope that helps. 😊
this toffee is perfect, except I had one problem. the butter. once my toffee cooled down, all the butter seemed to have separated or something so it made it really oily. the texture, taste and looks are all on point but when I grab it with my fingers and eat it, I always end up with oily fingers and it's not a good feeling. maybe reduce the amount of butter?
Just an FYI, if you live in a very humid climate you’ll need to wait for a dry day. It doesn’t set up well in much humidity. Wait for a dry day. It’s still delicious but chewy done on a humid day.
@@SugarSpunRun I just tried making toffee recently and ran into the same issue. Thanks for the advice! I'm going to try reducing the heat the next time. :)
About the time it started turning yellow the butter started separating from the sugar. I kept stirring but it just got worse. Any tips. I stirred most of the time
Hi, Dale! I normally push my thermometer all the way to the bottom and then pull it up about halfway to make sure it’s squarely in the middle of the candy. 😃
@@SugarSpunRun I'm so sorry. But halfway to what? I just finished a batch but the thermometer only read 260 and the toffee was burning. Trying to get my head around this stuff.
Halfway to the top of the batter. So if I have to push it down 2 inches to get to the bottom of the pan I’ll pull it up about an inch. It’s not an exact science just make sure it isn’t touching the bottom of the pan. 😃
If I bring the temp above about 260 it begins to burn. I noticed that although you used a thermometer, we didn't see it actually reach 305....reading was off camera.
Hi! I’m having a bit of an issue with finishing the toffee out! It’s way too soft (it tastes like toffee but has the consistency of caramel)!! Am I leaving it on the stove for too long?
I messed up I don’t have a candy thermometer so I went by the color and it’s not setting I figured I was taking my chances but thought I’d give it a try anyway. Time to invest in a candy thermometer
You can also use salted butter instead of using non-salted butter then adding salt. I also use 2 TBS of light Karo syrup with the butter//sugar/water (I use only 2 TBS water) as insurance against the toffee crystalizing (going to sugar) and 1/4 tsp baking soda at the end with the vanilla. To avoid burning, stir continuously during the cooking process.
how do i stop my toffee from separating, i’ve yet to stop my toffee from separating for 2 years now and i’ve tried almost every trick, including adding water, lowering heat, constantly stirring, however it seems no matter what my toffee magically separates once i get ready to pour
Any tips on making the toffee more soft?recipe came out great but had a little trouble chewing because it was this a little hard. I've tasted soft toffee before / is it a temperature issue? thank you.
On another channel someone said to add 2 Tbsp of Baking Soda to make it softer. I haven't tried it, but I like a softer toffee too. I guess it depends on how much you make. I can't find the video now to compare the amount of ingredients on that video vs this video. I want to try this recipe and maybe I'll try 1 Tbsp of the baking soda??? idk
I would like to ship some toffee across country without getting bloom once it arrives on the west coast (That happened at Christmas when shipping goodies). I am investigating tempering the chocolate. I would make the candy first and let it cool, then top with the tempered chocolate. So would there be an issue with the chocolate adhering to the candy?
I have kept it for about a week at room temperature in an air tight container. If there is a lot of humidity the toffee may become a little bit chewy. :)
I tried this recipe twice on the same day. Both times it separated. I was so very careful, and what I ended up with was a separated mess. I'm so sad, because I wanted to make this for a church potluck.
made this twice, first time went to far with temp. Second time perfect then when putting in vanilla extract bam butter separated again. So done. Sick that I wasted 1 lb of butter. Total Bumber. :(
@@SugarSpunRun Still keeps happening! I use one of those thick stone pots, and raise the temp as slow as i can, but around 119-130 the colour turns dark and a good lot of the oil seems to separate out. Am i over or under siring? I use frozen butter that i chop up and melt before adding the sugar, could that be affecting things? should i bring it to room temp before starting? I'm at a total loss here, as it still tastes delicious and otherwise looks like in the video, but it has a full cocoon of oil when i pour it and it end up with a smaller portion. I even got a new candy thermometer and it still comes out oily.
If you are really good at knowing when to pull it off you can do it without a thermometer. People say when it starts to look like a brown paper bag to pull it off. I am not that good so I recommend a thermometer. I actually link to the one I use in the description. :)
