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Textural difficulties with toffee?

Meowzerz Nov 12, 2012 05:25 PM

I'm not one to have texture issues with food most of the time. However I was just eating some ice cream with toffee bits in it and remembered howw I've ALWAYS had *issues* with the texture of toffee. I love the taste but I can only liken the way it feels when I take a bite of it to nails scratching on a blackboard! Weird???? I really don't experience this with other crunchy things. Anyone else that can relate?

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  1. Will Owen RE: Meowzerz Nov 13, 2012 06:18 PM

    The truly weird thing about toffee to me is that all the recipes I've seen call for the addition of cracker crumbs; I assume that without those you wouldn't be able to eat it without damaging your teeth. Had I known that sixty-some years ago I'd possibly not tried toffee until I was past childish prejudices, but my first Heath bar was a revelation and I've loved it ever since. However, I'm guessing that you're feeling a difference between the rock-hard sugar part and the softer cracker part, and your mouth is sensitive enough to translate that as nails on the blackboard. See, just resting your nails on a blackboard, or even pushing hard, won't give much of a sensation, but sliding them … ! So when your teeth go into a yielding pocket (crumb) and slide against the harder surface (candy) you're getting that jolt.

    Now that I've gone through that, I wonder how I'll deal with my next Heath bar? Thanks!

    4 Replies
    1. re: Will Owen
      sunshine842 RE: Will Owen Nov 14, 2012 08:12 AM

      Will, I've never added cracker crumbs to my toffee -- this is the recipe I use: http://www.cookingforengineers.com/re...

      Unless it's particularly humid (when it gets gooey and a hazard to dental work) it's a brittle candy that just crumbles into dust when chewed. In ice cream, it might go soft, but I've never tried it.

      1. re: Will Owen
        Becca Porter RE: Will Owen Nov 14, 2012 01:36 PM

        I never seen/made toffee with cracker crumbs either.

        1. re: Becca Porter
          Will Owen RE: Becca Porter Nov 14, 2012 02:36 PM

          Point conceded - it's weird, but I'll swear that the two or three toffee recipes I've seen lately have called for crushed saltines, but when I Googled it just now even Paula Deen's didn't have that.

          However, I still think that that combination of hard and yielding-crunchy that I find so appealing is also likely what's giving the OP the willies.

        2. re: Will Owen
          Meowzerz RE: Will Owen Nov 14, 2012 06:12 PM

          Sounds scientific! But it also seems like this may just be a personal quirk for me haha. It's funny that not many other people are saying they experience it too.

        3. g
          Gracemama RE: Meowzerz Nov 14, 2012 07:48 AM

          Haha, the gritty, brittle scratchiness has always kind of been what I liked about it. (Had no idea about the cracker content, though...that's a little off-putting. )
          I loved Skor bars when I was little, but not heath bars; It wasn't just the taste of Skor I preferred, but also its thinness, which I guess made the intensity of something like toffee more manageable to me. I'd suck on a little chunk until it was really thin, and then nibble the gritty remainder.
          Whatever...I think it's kind of fun that everyone has their little food quirks!
          And if toffee reminding you of nails scratching on a chalkboard is one of yours, that's cool.(when it's not ruining an ice cream experience for you, that is.)
          (As a small side-note, isn't it kind of surreal to think that generations of kids are now growing up who would hardly understand that analogy, because their only experience with boards in school is with dry-erase whiteboards?)

          1 Reply
          1. re: Gracemama
            splatgirl RE: Gracemama Nov 14, 2012 08:12 AM

            This makes me so hungry for toffee! It's on my holiday to-do list but I've been putting it off because I want to eat every last bit of it myself. Incidentally, none of the recipes I have ever used or seen crumbs, so that seems weird.. Nuts, yes. I have seen church lady "toffee" recipes that call for pouring boiled syrup over (whole) soda crackers.
            I completely know what you mean about the chalkboard sensation. That texture is part of what I love about toffee. It's a little like eating squeaky cheese which I think people have thing for for the same reason.
            Homemade, with a thin coating of good chocolate and chopped toasted almonds--probably my favorite candy.

          2. g
            Gracemama RE: Meowzerz Nov 14, 2012 08:03 AM

            You know, I probably wouldn't have described it that way, but now that I'm thinking about it, there was something kind of shrieking about my teeth dragging through a hard, sugary, gritty mass of toffee. I think that's why I developed my weird little method of eating Skor bars.

            2 Replies
            1. re: Gracemama
              sunshine842 RE: Gracemama Nov 14, 2012 08:13 AM

              properly-made toffee shouldn't be gritty.

              1. re: Gracemama
                Meowzerz RE: Gracemama Nov 14, 2012 06:13 PM

                Seriously! It's hard to describe, but I've always been this way! It's like when I bite into toffee my brain is like "Do not like!"

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