Why is my toffee chewy and not crunchy?

Low and slow Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. 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 is my toffee not turning brown?

Why didn't my toffee turn brown? It will turn brown if the heat is med-high and you cook it for 5-6 minutes . Crank up that heat, don't let it simmer on low. It will start out yellow, then become light brown, then finally the right brown paper brown that you are looking for.

Why does chocolate not stick to toffee?

Chocolate chips have a non-melting coating to help them keep their shape. But when they melt, the coating can prevent the chocolate from sticking to the toffee . Sometimes the chocolate melts at a temperature that makes it shrink when it hardens, pulling it away from the toffee layer.

Should I stir while making toffee?

It's important while the toffee cooks to only stir it occasionally . Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.

What can go wrong when making toffee?

Common toffee making mistakes: I started with way too high of a heat. (At least, I think this was an issue.) I set my portable cooktop at 260 degrees F. I stirred too quickly. I didn't realize this could be an issue. I didn't add a dash of salt. They say you can save a ruined batch of toffee by adding a dash of salt. Dec 13, 2017

Why is my toffee not set and why is it's texture grainy and not smooth?

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).

What does overcooked toffee look like?

Toffee Making Tips + Troubleshooting But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so!

What to do if toffee doesn t set?

It's a treacle toffee, family recipe! Thanks! put it back in the saucepan and reheat it . It usually means it didn't get hot enought the first time.

Is light or dark brown sugar better for toffee?

Taste is obvious: sweets made with dark brown sugar will have a slightly deeper flavor with those notes of caramel and toffee I mentioned.

Why is my toffee soft and grainy?

With the texture issue, something is crystallizing the sugar. Try using your ingredients with the more classic method.

What texture should toffee be?

Ideally toffee has a nice snap when you bite into it, but then it gives way to a tender texture that immedietly crumbles and dissolves in your mouth. Even though I add a tremendous amount of butter to my recipe, the texture I end up with is more like a hard candy that ultimately sticks to your teeth .

Can you stir toffee too much?

This will take about 5 minutes. NOTE:[i] Most recipes recommend constant stirring from start to finish to prevent butter and sugar separation. Constant stirring will not hurt the mixture, but I have found it is unnecessary. You will stir the mixture a little as it cooks.

Should toffee be hard or soft?

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .

English Toffee Bars Recipe | Old Salt Farm (2024)

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English Toffee Bars are English Toffee in a bar form—caramel, chocolate, nuts–when they’re warm from the oven you just can’t beat them!

There are layers of a yummy, butter-y crust, chocolate chips, toffee bits, and sweetened condensed milk to hold them together. The flavors are unbeatable. I can’t take them anywhere without getting asked for the recipe, and I’m just telling you up front, they are TOTALLY addictive.They’re perfect on goodie plates, stacked inside treat bags, served at parties, or just to enjoy at home.

English Toffee Bars Recipe | Old Salt Farm (1)

We have a long list of favorite desserts at our house, including German Chocolate Brownies, Sheet Pan Chocolate Chip Cookies, and No-Bake Chocolate Peanut Butter Bars. But these English Toffee Bars top the list, because of their absolute gooey, chocolatey, buttery crust, goodness. They are destined to be a hit wherever we take them, and I’m always getting asked for the recipe!

Best of all, it’s a simple and quick recipe, doesn’t take long to make, and will make you the star of any party or gathering. Perfect for the holidays and all year long!

Ingredients
Equipment
How to Make
FAQ
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Ingredients

These yummy bars are made with basic pantry ingredients, many you probably have on hand! I keep bags of toffee bits in my pantry just so I can make these bars.

Flour
Brown sugar
Butter
Egg
Sweetened condensed milk
Toffee bits for baking
Milk chocolate chips
Pecans or walnuts (optional)

Equipment

9×13 baking pan
Parchment paper

English Toffee Bars Recipe | Old Salt Farm (3)

How to Make

You’ll love how simple these toffee bars are to make–and how quickly they come together. You don’t need a mixer or any special tools…just a large bowl!

In a large mixing bowl, combine the flour and brown sugar. Add softened butter, and use a fork or pastry blender to crumble it together until fine crumbs form. It’s okay if a fewlarge crumbsare still there. If your butter is too soft, it won’t create the crumbles as easily–you want it room temperature.

Add chocolate chips and nuts, and mix well. (You’ll reserve some of the chocolate chips for later.)

Press mixture into a greased 9×13 baking pan (line with parchment paper with the edges hanging over the sides to make removal extra easy) reserving about a cup for later. Bake for 10 minutes at 350 degrees. When it comes out of the oven, immediately pour the sweetened condensed milk evenly over the top.

Sprinkle the bag of toffee bits over the top. Take the reserve dough and crumble in small pieces on top of the toffee bits. Follow that with the remaining chocolate chips. (I always add extra!)

Bake for 25-30 minutes, or until golden brown. Let cool before cutting into pieces. (If you can wait that long.) They’re really yummy warm out of the oven with a scoop of vanilla ice cream.

Storage & Freezing

Cut into squares. Store in an airtight container for 3-5 days, or in the freezer for up to 3 months.

FAQ

Can the nuts be eliminated?

Yes, nuts are optional in this recipe. If there is an allergy, or just don’t like them, you can leave them out. I’ve made them both ways many times, and you can’t go wrong either way!

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