Why is my toffee going sugary?
Why is my toffee going sugary?
This is caused when the liquid in the mixture evaporating too quickly, or stirring the mixture too fast leading to the liquid and fat separating. Salt in the recipe seems to stabilize the mixture. Use salted butter, or if you use unsalted butter add ¼ teaspoon of salt per stick of butter.
How do you fix grainy caramel?
How to fix grainy caramel:
- The best way to resolve this issue of crystallization or grainy caramel sauce is to add more water.
- Immediately remove the pan from the stovetop.
- Carefully add two, three, or more tablespoons of water.
- Put it back on medium-low heat, and very gently, stir the syrup to dissolve the crystals.
Why is my hard candy grainy?
Why is my hard candy grainy and not smooth? The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. Another tip is to not add too much citric acid, as this can cause the candy to break down (and become grainy).
Why is agitation not allowed in the making of hard candy?
If candy is agitated at temperatures higher than recommended, the crystals formed will be very large, adversely affecting the texture of the finished recipe. If the syrup is cooled and not stirred, it is a saturated solution. Then when you stir it, millions of tiny crystals form resulting in a smooth texture.
What does cream of tartar do for hard candy?
Better candy making! Adding cream of tartar when you’re making candy helps prevent the creation of sugar crystals. That’s why lots of icing, syrup or candy recipes call for cream of tartar: it makes it so the end product doesn’t have large crunchy sugar capsules.
How do you clean up hard crack candy?
After making a batch of caramel sauce, caramel apples, fudge, toffee, peanut brittle, butterscotch, or any other stovetop candy, simply fill the dirty dish with water and bring it to a boil. By the time the water starts to bubble, it will have removed most of the hardened candy from around the sides of the pot.
How long does it take for sugar to reach hard crack stage?
{150 – 155° C.}, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical. Test a thermometer’s accuracy by inserting it in a pan boiling water. After about five minutes, it should read 212° F or 100° C.
What is hard crack stage?
Hard-Crack Stage The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.
How do you pour hard candy into mold?
Pouring the candy syrup into molds The candy syrup will be very easy to pour for about 5 or 6 minutes, and then will start to thicken up. After 8 or 9 minutes, it’ll be too thick to pour and you’ll be done. Just pour the sugar slowly and carefully into the molds, taking care not to overfill them.
Can I use silicone molds for hard candy?
SARAH SAYS: The best solution is to use silicone molds. These are definitely the way to go. Nothing sticks to them, especially fat-free stuff like sugar. No greasing is ever needed for silicone molds when used with sugar.
Can I use chocolate molds for hard candy?
The only types of candy molds that are not suitable for hard candy use are the flexible rubber molds (these are used to make cream cheese and butter mints), and the clear plastic chocolate & soap molds. For hard candy use, all molds need to be prepared before use. Pour candy into mold and allow to harden.
Can you put candy molds in the oven?
Plastic molds that are used to make hard candies can be put in the oven and you can bake cookies in them. These molds can withstand hot molten sugar being poured into them, so baking cookies in them seems logical.
Do candy molds need to be greased?
Store them in a sealed container at room temperature. Make sure to place each chocolate piece on a small sheet of wax paper so that the pieces don’t stick together. – There are many brands of chocolate molds/candy molds out there. – Don’t grease your candy molds with oil sprays or shortening.
Can candy mold?
Candy can totally become mouldy. Anything organic can become mouldy (and even non-organic stuff can have mould grow on it too in some situations).