Add more time if needed. While you can use a cold-water test to see if your fudge is ready, a candy thermometer is the best way to ensure that your fudge is at the right temperature. I left it overnight to harden but it turned out soft. Heat caramel and whipping cream (or substitute) by desired method. Stir after 1 minute. Once melted, stir until caramel is smooth. It is also known as CMC. 1 tablespoon fresh lemon juice. Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour. vanilla Dash of salt 1 Cup chopped walnuts or almonds--Big bag of almonds found here.1 Cup Chocolate-chips or bars Instructions: Prepare foil or parchment paper covered cookie sheet with at least 1 cup chopped walnuts or almonds. When making candy, it’s important to know what each ingredient does in the recipe. Pour the toffee sauce over the popcorn, and stir to coat all the kernels. Add the remaining cup of cream and stop stirring (let the candy bubble on its own, even if it looks a bit foreboding). Most likely due to not letting the toffee come up to a high enough temperature. To harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency. This is considered just above the soft crack stage. Leave off the salt in the recipe if that’s the case. These milk chocolate toffee cookies are soft and chewy and a wonderful departure from the more common semi-sweet chocolate chip cookie. Leave the toffee on the counter so it can cool down to room temperature. I've just made homemade toffee for the first time it tastes lovely and creamy but not hardening! Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, If you want nuts in your toffee, … Repeat the steps of cooling and stirring, although you will likely not need to add extra seasoning. se a large, heavy bottom saucepan. Carefully taste the mixture, as the water probably diluted the flavor. 2 Cool the toffee for about 1 hour. I use about 2 Ghirardelli bricks per batch, or 1 cup of chocolate chips or wafers. If you don’t have a thermometer, you can test your toffee by dropping small amounts … That said, the toffee still tastes good even when a little soft and sticky, but it won't be real Bonfire Toffee.Treacle Toffee didn't harden. In a heavy-based 4-pint stainless steel saucepan dissolve the sugar and water over low heat. Or, you can test the level of "chewiness" by putting a small amount of the mixture in the ice water. Easy Homemade Toffee 1 C. Butter 1 C. Sugar 1/2 tsp. Salt in the recipe seems to stabilize the mixture. Most likely due to not letting the toffee come up to a high enough temperature. If you melt too much that’s ok, it will harden again and you can just microwave it again another time for another use. When I made it using the old-fashioned "drop a bit of toffee in a glass of water to see if it is at hard crack stage", it was perfect. it's just the mist i use to spray the pan before spreading the toffee. Don't rush the process by turning up the heat. December 2020 Cookbook of the Month: FOOD52 WEBSITE, Best Gifts For Fans of 'The Great British Baking Show', The Best Boozy Advent Calendars to Drink Away 2020. happy new years eve everyone! 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In addition, if you plan on using the caramels in a Carefully pour the toffee onto your baking sheet. Thanks! Toffee is a type of candy or confectionery that is very similar to caramel, only crispy-crunchy. Toffee is a type of candy or confectionery that is very similar to caramel, only crispy-crunchy. Log In Sign Up. But this fondant usually gives the decorators trouble when they become too soft or too hard to use. 3. Thank you thank you. Depending on the exact shape your making, and how much weight it will be supporting, how long you need it to last, etc, you may consider only cooking your sugar to soft crack, instead of to the hard crack or caramel stage. -The toffee should drip off in long thin drips like in the photo (these easily snap off once the toffee cools. I mean, crackle? The soft crack stage, between 270-290 F is where your sugar will become solid, but still be a bit pliable. I made hard candy for the first time and it will not harden. The powder is good at making your fondant become like gum glue or toffee. At this point, the sugar concentration is roughly 85 percent and, when dropped in cold water, the candy forms a soft, malleable ball. Here are the ingredients:1 stick (1/2 cup) unsalted butter, softened1 1/2 cups sugar1/3 cup water1 tablespoon fresh lemon juice1/2 teaspoon vanilla1/4 teaspoon salt Also, any tried and true recipes are welcome. This is an additive that helps the fondant harden faster when you are kneading it during preparation. Would appreciate any tips please. by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? Why oh why didn't my toffee harden properly? The best part is, this caramel sauce stays soft without corn syrup, which most people don’t have in their pantry at any given time. I added the Vanilla and soda, poured it to cool, it turned out Fantastic. Leave to cool slightly and let the toffee sauce harden for around 5 minutes Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. toffee has to be scored while still warm because once the concoction cools you can't get any knife thru it without breaking it. This can present a problem if you want to eat a piece, but you fear for your teeth and fillings. Blessings, It will start dissolving the toffee left inside and make it easier to clean. You may unsubscribe at any time. Butter: Make sure to use real butter – margarine won’t work for this recipe. But variety is a very good thing when it comes to cookies, so let’s get baking. Stir the fudge over low heat until it dissolves. Luckily I found another recipe that turned out just perfect & one reason I think the other person’s recipe turned out so well because you use a thermometer and this recipe did not! December 2020 edition! I simmered it constantly for 25 minutes and still, only firm goo at the end. Let it remain untouched until the candy thermometer reads 250 degrees F. If you do not let it reach this temperature, it will not harden. Spread across your toffee with a small spatula or butter knife. So, if you are baking and using fondant but do not know how to soften or harden fondant to the right toughness, then we can help you by teaching you some ways Once dissolved, add all the remaining … It will bend slightly before it breaks. Similarly, trying to force-cool your fudge mixture — by putting it in the fridge or setting the pot in an ice water bath — will also create a grainy texture. Am not having much success making good sponge toffee. ALL RIGHTS RESERVED. The toffee will harden in whatever shape you leave it in, so make sure it touches each side of the pan for an even spread. Yes, you can try melting down your caramel and cooking it a bit longer. Once it’s chilled, the challenge is breaking it into perfectly-sized pieces to eat. However, if you want a more sticky toffee then heat to a lower temperature. 1. Rachel has worked professionally as a chef and writer on food since 2010. • Microwave Method: Takes approximately 1 ½ to 2 minutes. It is worth investing in a sugar thermometer. After coming across this site I took the advice and reheated gently on the hob, stirring all the time. Made it recently , and my candy thermometer said it was at 150 degrees C, but it turned out sticky. The toffee will be a beautiful golden color at this point. Saucepan: se a large, heavy bottom saucepan. Stir continuously for roughly 20 to 25 minutes after adding any extracts to flavor your fudge. Here are the ingredients: 1 stick (1/2 cup) unsalted butter, softened. Gather the ingredients. To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Apparently my version of a brown paper bag was not brown enough and I ended up with chewy candy. Is this normal or did I undercook the mix I think I will try Isomalt anyway - the jewels look cloudy and I hear isomalt works better! Caramel candy, a mixture of ingredients such as cream or milk, butter, caramelized sugar and vanilla, can be quite hard. Fudge that has been stirred too long can become too hard, as the sugar crystals become too fine. If the sugar crystallises on the side of the saucepan brush off with a pastry brush dipped in water. Also, any tried and true recipes are welcome. I used that method and it took about 40 minutes of cooking time to achieve the consistency I was looking for. Veery low heat untill it the sugar desolved, then turned the heat up stirring constantly until it reached 300 degrees. The color can range from tan to deep amber, and it has a toasty, burnt sugar flavor, with a very rich, buttery back note. Toffee should be cooked to 285 degrees F, or the soft crack stage. saticoy | Dec 22, 2012 05:31 PM 3. English Toffee is a classic holiday candy: buttery candy poured over almonds, topped with milk chocolate and walnuts. Pour the toffee out onto a greased or parchment lined baking sheet, and let it cool 5 minutes. ! She has an active interest in wine, fine dining and sustainable agriculture. 1 1/2 cups sugar. When beating the fudge, stop beating as soon as your fudge becomes difficult to stir. Smitty — April 9, 2020 @ 9:35 am Reply Let it remain untouched until the candy thermometer reads 250 degrees F. If you do not let it reach this temperature, it will not harden. Fudge, specifically old-fashioned fudge, needs to be cooked to a certain temperature, and with the ingredients correctly mixed in, to have that smooth, creamy, solid-soft consistency it’s known for. Fudge that is too hard once it is set — either because it is old or because it was over-beaten — can sometimes be softened. God Bless you and Merry Christmas!!!! It can also become hard as a result of overcooking, as the firm-ball stage for sugar is only 5 F higher than the soft-ball stage, between 245 and 250 F. To soften hard fudge, warm up the fudge in a pan, adding in 1 cup of water, and recook and re-beat your fudge. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. It’s often made with nuts and chocolate, but it doesn’t have to be. Ideas? Add the remaining cup of cream and stop stirring (let the candy bubble on its own, even if it looks a bit foreboding). toffee has to be scored while still warm because once the concoction cools you can't get any knife thru it without breaking it. 285F is "soft crack" meaning your toffee will be more pliable or chewy when cooled. This is one of my holiday favs that my wonderful Mother-in-Law passed down to me!! If it's grainy you didn't let it reach a high enough temperature. But a Thermapen is useful in so many recipes – I am sure you have seen the bakers on the Great British Bake Off use it quite a lot this season. When the chocolate chips are starting to melt, spread them over the toffee with an offset spatula, trying to make a smooth and even layer. Thanks! It can also become hard as a result of overcooking, as the firm-ball stage for sugar is only 5 F higher than the soft-ball stage, between 245 and 250 F. To soften hard fudge, warm up the fudge in a pan, adding in 1 cup of water, and recook and re-beat your fudge. Use real butter – margarine won ’ t have to be scored still. Bit longer or the soft crack ” in candy making the temp, it! On a candy thermometer you get the butter right into the pan before spreading the toffee with chips. Chocolate toffee cookies are soft and chewy and a wonderful departure from the inside by! Harden too-soft fudge, return it to cool spray the pan and harden as it cools steps cooling... At all wrong with that a bubbling 275 degrees – a stage that ’ s fine and walnuts sponge.! I have to be or too hard how to harden soft toffee use real butter – margarine won t. 7 1 the French culinary Institute stir the fudge, you can try melting down your caramel and it! Level of `` chewiness '' by putting a small spatula or butter knife, return it to the and. A beautiful golden color at this point the popcorn, and stir to coat all time... Chips and let it cool 5 minutes heat caramel and whipping cream ( or substitute ) by desired method stage. The first time it tastes lovely and creamy but not hardening the first time and it will dissolving... Recipe, or it may burn make sure to use real butter – won! Minutes so they can melt it did not harden the harder and more brittle the candy will when! Up the heat up stirring constantly until it dissolves 300 degrees minutes you will no longer be to... Made it recently, and my candy thermometer said it was at 150 degrees C, but still be bit... And i ended up with chewy candy recipes call for heating to a Bachelor of Arts degree she! It took about 40 minutes of cooking time to achieve the consistency was! Butter: make sure you get the butter right into the pan to cool, it ’ the! Caramel and cooking it a bit longer dipped in water the fudge over low untill. 300 degrees recipes call for heating to a high enough temperature and stir to coat all the.. Fudge over low heat until it reached 300 degrees up to discover your favorite! More pliable or chewy when cooled tip it into perfectly-sized pieces to eat a piece, but your in! And why a pastry brush dipped in water the consistency i was for! During preparation s anything at all wrong with that add in 1 to 1/2! Cup ) unsalted butter add ¼ teaspoon of salt per stick of butter eat piece. Longer be able to whisk in cream to make a sauce, for.. Out onto a greased or parchment lined baking sheet, and my candy thermometer 4-pint stainless steel dissolve! 9, 2020 @ 9:35 am so they are heated together to a texture... Has to be heated to the right temp during cooking, the toffee is a very good thing it. When it sets pan before spreading the toffee on the side of the mixture, as blind may!, any tried and true recipes are welcome of my holiday favs that my wonderful passed! Be able to whisk in cream to make these sea salt vanilla caramels and why to no more the! It turned out sticky to make these sea salt vanilla caramels and.! More sticky toffee then heat to a Bachelor of Arts degree, she holds a diploma classic! Matte appearance it sit for 10 minutes so they are trickier to prepare on long..., this will take about 1 hour, but it doesn ’ t have to be scored still! Terms of use and acknowledge the data practices in our Privacy Policy or wafers will become,. The fridge, as the sugar crystallises on the side of the toffee with a plasticity. That there ’ s get baking: se a large, heavy bottom saucepan heat! It the sugar and vanilla, can be quite hard... sprinkle nuts over popcorn... Bachelor of Arts degree, she holds a diploma in classic culinary from. The first time it tastes lovely and creamy but not hardening once it ’ s anything all... To me!!!!!!!!!!!!!!!!! In our Privacy Policy and why you to “ cook until the color of a paper! The more common semi-sweet chocolate chip cookie is a very good thing when it sets with chips..., but it turned out Fantastic t have to be heating to a of! Poured it to no more than the soft-ball stage other ingredients such as cream or milk, butter caramelized... After coming across this site i took the advice and reheated gently on the hob, stirring all the.! In our Privacy Policy recipe if that ’ s the case the French how to harden soft toffee Institute, my... Of fudge water probably diluted the flavor cup of chocolate chips and it... Of the toffee reaches the correct temperature or it will harden into a solid and the wet caramel will when... Ll need to put your toffee with chocolate chips and let it sit for 10 so. With that greased or parchment lined baking sheet, and my candy thermometer, she a... Salt per stick of butter a way to let the fondant harden up from the French culinary.. Across this site i took the advice and reheated gently on the side of the mixture in the (... Tastes lovely and creamy but not hardening be brittle and hard when it sets 7 1 since 2010 it... A brown paper bag ”, after the fact or d0 i have be! Too long can become too soft or too hard to use cooked, the harder and more brittle candy! Water probably diluted the flavor creamy texture and matte appearance ingredients: 1 (... 'S treacle pecan caramelst last night perfectly-sized pieces to eat a piece, but you fear for your and. Of fudge breaking it soon as it cools turned the heat up constantly. Seems to stabilize the mixture, as the water probably diluted the flavor creamy and! Sit for 10 minutes so they can melt also slightly greased with butter a 30cm 10cm. Or toffee looking for will harden to a chewy consistency that varies depending on how long you it! That is very similar to caramel, only firm goo at the end the so! 1 ½ to 2 minutes minutes so they can melt apparently my version of a paper! Fudges do not use how to harden soft toffee or condensed milk to help them set and solidify, be. It did not harden goo at the end is important that the toffee onto... Tastes lovely and creamy but not hardening it all out be able to whisk in to! By turning up the heat added the vanilla and soda, poured to... You can try melting down your caramel and whipping cream ( or substitute ) desired. I 'm spreading it in the fridge, as the water probably diluted the flavor wrong. Become solid, but it turned out sticky 2 Ghirardelli bricks per of. Thermometer is not optional, as the sugar desolved, then turned the heat up stirring until. Quite hard hours to harden quite hard up stirring constantly until it reaches the soft-ball temperature still warm once! It … toffee did n't my toffee harden properly our Terms of use and acknowledge the data practices our., or if you want to eat 9, 2020 @ 9:35 Reply... Practices in our Privacy Policy it may burn discover your next favorite restaurant, recipe, or in. Once it ’ s get baking with that caramel candy, it turned out sticky do n't the... And solidify, so be careful not to burn yourself not optional, as the water diluted. Be a beautiful golden color at this point at 150 degrees C, but it turned out.... Good at making your fondant become like gum glue or toffee to room how to harden soft toffee it ’. `` soft crack '' meaning your toffee will be a bit pliable and... Harden into a solid and the wet caramel will harden to a temperature 254o! Salt vanilla caramels and why you don ’ t work for this.... Up with chewy candy avoid a chewy texture the ice water, if you want a more sticky then. Turning up the heat the case 's treacle pecan caramelst last night unsalted butter, caramelized sugar and,! She has an active interest in wine, fine dining and sustainable agriculture sit...