What am I doing wrong making English toffee?
I've made English toffee successfully quite a few times. What always puzzles me though is that when the mixture is cooking and has almost reached the hard crack stage (around 300F), it seems to want to separate, no matter how much I stir it. When I pour it out to cool, the melted butter part spreads outward. It just seems such a waste of butter. Does anyone know a remedy for this?
- twobluecrowsLv 59 years agoFavorite Answer
Generally when you are to the point of adding the thermometer you should slow the stirring, only doing it now and then if you have the nuts in it already, to keep them from scorching. When you get close to 300degF, if it starts to separate, stir it vigorously to bring it back together, take it off the heat and stir it well, quickly, and pour it into the pan.
Try this recipe:
- Anonymous9 years ago
a little shorting on pan is all u need,no butterSource(s): chef