FAQs
To help prevent crystallisation, an acid/fructose such as lemon juice or cream of tartar can be added before boiling, or a glucose solution. This makes the molecules odd shapes and harder to form geometrical solid blocks. So it helps keep them separate, enabling a clear toffee.
How to stop toffee from crystallizing? ›
To help prevent crystallisation, an acid/fructose such as lemon juice or cream of tartar can be added before boiling, or a glucose solution. This makes the molecules odd shapes and harder to form geometrical solid blocks. So it helps keep them separate, enabling a clear toffee.
Why has my toffee crystallize? ›
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).
How do you prevent sugar crystallization? ›
Keeping the lid ajar will allow some steam to escape as the sugar continues to cook. Add a little acid (such as a touch of lemon juice) or corn syrup to the sugar-water mixture before cooking; they help interfere with crystallization.
Do you stir toffee constantly? ›
Unlike other homemade candy and many caramel recipes that require constant stirring, toffee is different. It only needs to be stirred occasionally, otherwise it has a tendency to crystallize (turn sugary and grainy) or separate. I leave my stirring spoon in the pot the entire time.
Why do you add vinegar to toffee? ›
This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.
Why isn t my toffee crunchy? ›
Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.
Why do you put baking soda in toffee? ›
Brittles and toffees accumulate small amounts of acid from the browning reactions that occur during cooking. This is one reason why the baking soda is added at the end of cooking. The soda reacts with the acid to make bubbles, and the syrup foams.
Why is my homemade toffee not hardening? ›
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.
What 3 ingredients can help interfere with crystallization? ›
Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.
If you don't want to buy invert sugar, a simple way to prevent crystallization is to “invert” the sucrose by adding an acid to the recipe. Acids such as lemon juice or cream of tartar cause sucrose to break up (or invert) into its two simpler components, fructose and glucose.
What additive prevents crystallization? ›
Commercially jellied products often contain corn syrup, which serves as an interfering agent to prevent crystallization. Only use corn syrup in recipes calling for it. Crystals form when the mixture is cooked too slowly, or too long. Cook jelly at a rapid boil.
How to keep toffee from crystalizing? ›
As an alternative solution, before cooking, add corn syrup or a mild acid like lemon juice, vinegar, or cream of tartar to break up crystallization.
How to save separated toffee? ›
Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly. You can also try adding a spoonful or two of very hot water to the toffee to help it come together.
Why did my candy crystallize? ›
The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling.
Does lemon juice stop sugar crystallising? ›
The acidic nature of lemon juice prevents the formation of sugar crystals. Just a small squeeze of lemon juice added to the sugar as it melts can make a big difference in the outcome of your caramel.
Why is my toffee chewy and not crunchy? ›
Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.
How to prevent jam from crystallizing? ›
Crystals form when the mixture is cooked too slowly, or too long. Cook jelly at a rapid boil. Cook until the sugar has completely dissolved, and is mixed with the fruit juice.
Why won't toffee set? ›
If the toffee mixture has not boiled for long enough the toffees will not set. It is very important that you test toffee in a glass of cold water for it to crack or that the toffee has become hard on the spoon.