This Homemade Saltine Toffee Recipe Is Quick, Easy & So Delicious! (2024)

FAQs

Why is my saltine toffee chewy? ›

If you find that your candy is very sticky and chewy it's most likely because you didn't cook the brown sugar and butter long enough. Make sure it comes to a good roiling boil and continues to boil for the entire 3 minutes. This toffee will be slightly chewy, but it shouldn't be very sticky or super soft.

For better crunch, add baking soda

The base soda is reacting with the acid sugar, plus heat, to make tons of tiny bubbles.

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

Soft-crack stage (270–290 degrees Fahrenheit): When you add a small amount of syrup to cold water, it makes a soft cracking noise and forms pliable threads. The soft-crack stage is for candies such as taffy and butterscotch.

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate.

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

English Toffee is a nationwide favorite that is easily made with only a few ingredients. The difference between regular toffee and English Toffee is one important ingredient – butter! I make English Toffee throughout the year for special occasions and it's always a big hit.

Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

How to stop toffee from crystallizing? ›

To avoid starting again, try these tips. Dissolve the sugar completely before increasing the heat and bringing the mixture to the boil. You'll know when it's dissolved - there won't be any crystals on your spoon. Brush any sugar crystals from the side of the pan with a wet pastry brush during the toffee-making process.

Baby Ruth is an American candy bar made of peanuts, caramel, and milk chocolate-flavored nougat, covered in compound chocolate. Created in 1920, and named after the deceased U.S. presidential daughter, Ruth Cleveland, it is distributed by the Ferrara Candy Company, a subsidiary of Ferrero.

Pig candy is a dessert made by taking thick strips of smoked bacon and pecans and coating them in caramel or another type of sugar, notably brown sugar. Cayenne pepper can be added and it can be dipped in chocolate.

Why is my Christmas Crack chewy? Being a little chewy is normal and makes for a better mouthfeel than super hard, break your tooth caramel but if it's TOO chewy it can be a bit sticky. Make sure you heat your brown sugar mixture to 280ºF (138ºC) or let it boil for 5 minutes before removing it from the heat.

a hard, chewy, often brown sweet that is made from sugar boiled with butter.

Chewy honeycomb happens when the mixture hasn't been cooked for long enough. This is most common when you don't use a sugar thermometer. If you don't heat the mixture to 149°C the sugar won't achieve the brittleness required for that crumbly, crunchy texture.

Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably).

In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.