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Jun 3, 2012 01:53 AM

My Almond Toffee is melting


I am making Almond Toffee at home and I am facing this issue that I wish that I can find a solution for, or at least have a scientific explanation of why it is happening.

When I am done from cooking the Toffee and after the layers of chocolate has stiffen, I move the toffee to the freezer to be stored. When I get the Toffee out of the freezer, the color of it is light brown (Beige) and when eaten the texture of it is really great and do not stick to the teeth.

But, when I leave it out for only 3 to 5 minutes, the color of the toffee starts to change to dark brown and it looks like it has started to melt. When eaten it does not have the great texture anymore and the toffee starts to stick to the teeth.

The first explanation that came to my mind that the butter is causing this because it starts to melt, but what confuses me the most, is that I have once ordered Almond Toffee from Enstom's and it was shipped in relatively hot weather but when I have received it, it has maintained the brittly texture and its light color.

I would be really happy if someone can solve this puzzle of mine.


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  1. i suspect you're not cooking the toffee high enough and are just making soft caramel.

    i never have to store my toffee in the freezer either -- it's fine at room temp.

    1 Reply
    1. re: hotoynoodle

      I am cooking it until it reaches the Hard Crack phase, I remove my patch from heat when it reaches 293 F, below is my recipe.

    2. I agree, you are probably not cooking it long enough (to get to the right temp.) What is your recipe? What temp are you taking it to before taking it off the heat?

      8 Replies
      1. re: wyogal

        I am cooking it until it reaches the Hard Crack phase, I remove my patch from heat when it reaches 293 F, here is my recipe:

        550 grams of butter
        610 grams of Sugar
        126 ml of water
        Milk Chocolate

        1. re: Imar83

          293F is not hot enough (by the way, that's a weird cutoff point, no?)

          To create toffee, you need to heat the sugar until it reaches the hard crack stage (300°F / 150°C). If you don't allow the sugar to reach this temperature before cooling, the texture will be different. For example, if heated to the soft crack stage (the temperature range just below hard crack), the candy would be more like a butterscotch than a brittle, crunchy toffee. If the sugar is heated beyond 320°F (160°C), then it might not retain its solid form and turn into liquid caramel over time.

          Try it again.

          Also, are you using a candy thermometer?

          1. re: ipsedixit

            Yes of course, I always use it when cooking the toffee, but the problem is that when I get it beyond 293F, the batch starts to evaporate and it starts to release fumes which is caused by the smoke point of the butter, that's why I remove it at that temperature.

            1. re: Imar83

              Ok, stupid question on my part.

              Are you overstirring or mixing once the sugar has dissolved?

              1. re: ipsedixit

                What I do is that as soon as the butter boils, I stir in the sugar, then I brush the sides of the pan with water, then when it boils again I add the salt and Lecithin and I do not stir until I remove it when it reaches the desired heat.

                Actually that is what makes me go crazy ! :)
                I know that I am cooking the Toffee using the right quantities of ingredients and the right steps and approach, but it fails to keep the crunchy texture after keeping it at room temperature for 3-5 minutes.

                1. re: Imar83

                  i always melt the sugar, water and butter together slowly.

                  i've never needed lecithin either.

                  i use rose levy bernabaum's toffee recipe.


                  1. re: hotoynoodle

                    thank you for posting this recipe.
                    I wonder why one recipe calls for baking soda while the other one doesn't.

                    1. re: iL Divo

                      i have never had a rlb recipe go wrong. i trust her implicitly.

      2. Here is a recipe that is explained very well.
        As stated by other posters 300F is the desired temperature and slow melting is important to keep separation from happening later. Also over heating (beyond 320F) can cause separation also.

        4 Replies
        1. re: chefj

          by slow melting you mean to melt the butter on low heat when starting to cook ?

          1. re: Imar83

            melt the sugar with the butter. you're letting the butter get too hot so it is scorching and separating.

          2. re: chefj

            I appreciate you posting this recipe.
            enjoying reading the differences in recipes.
            love love love English toffee such as Skor bars or Hearh bars.

          3. Imar83 It looks like all your posts are about problems cooking sugar. I would suggest that your thermometer may be the problem.

            1 Reply
            1. re: chefj

              Looks like a possibility, because as you said my troubles are with cooking sugar, I will get a new thermometer.