What is the difference between toffee and brittle?
Brittles are typically composed mostly of sugar, while toffees contain a fair amount of butter and in some cases milk. This makes toffees fuller and richer in taste, while brittles are more purely sweet and sugary. Brittles are also much thinner than most toffees.
How do you make homemade chocolate toffee?
Spread chocolate into a thin, even layer. Sprinkle nuts over chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess. Place toffee in the refrigerator until set, about 1 hour. Break into pieces and store in an airtight container.
How do you get chocolate to stick to toffee?
Yes, dabbing or wiping off all of the excess butter from the toffee before adding the melted chocolate will help the chocolate to stick to the homemade toffee much better.
How do you harden soft toffee?
Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean. Let cool. It should harden within a couple of minutes.
Why does my chocolate not stick to my toffee?
Sometimes some of the butter separates out of the toffee and concentrates on the surface. If it does, the chocolate isn’t going to adhere to the toffee. Try blotting up the butter with paper towels – the surface should be matte, rather than shiny. Then you can spread the layer of chocolate on top.
What makes toffee grainy?
Crystallization occurs when you heat the toffee too quickly and the sugar crystallizes on the side of the pot and gets mixed back into the toffee. That’s what creates a grainy texture. To prevent crystallization, take care to completely dissolve all the sugar before you bring the mixture to a boil.
Why did my toffee turn out chewy?
Toffee, chewy or crunchy? Toffee is rather known for sticking to your teeth, I’m afraid. If yours is getting too sticky or chewy, you may not be heating it to the proper temperature. If that’s not the problem, but it gets more chewy over time, it may be absorbing more moisture, causing it to become extra chewy.
Why is vinegar used in toffee?
Cream of tartar, vinegar, and brown sugar are all commonly used in toffees. Each of these ingredients is acidic, and with reference to candy-making, each is referred to as an interfering substance, a term that aptly describes its function in a boiling syrup.