How do you get english toffee to harden to crack stage?

Question

I am trying to make english toffee candy. When the mixture reaches 300 degrees the sugar and butter separate and it does not harden. Why?

Answer 1

For some reason I don't think that english toffee gets cooked to that high of a temperature. Double check your recipe. I make peanut brittle and that is how hot it has to be. I add the butter after it hits 300 degrees along with the peanuts.
Toffee seems to harden to crack only when it is put in the freezer.

I hope this advice helps.

Answer 2

If your butter is old, or one of those 'light butter' things that aren't really butter in my opinion, that can happen. I had a friend complain about this and it turned out that when she said 'butter', she really meant 'margarine'. She didn't know there was a major difference, apparently. I doubt that's your problem, but I would chuck the butter (or use it for toast) and make sure you try again with a good quality, pure, unsalted butter.

Also, I've taken toffee up over 300 with no problems. The hard crack stage in candy making is around 310. If you can get it up there, stirring constantly, it will break into pieces after cooling at room temperature. I also wait until the last second to add my almonds, and I let the candy sit a little bit before putting the chocolate on top, adding additional sliced almonds to the top after it melts and I spread it out. Turns out wonderfully, if I do say so myself!

~Morg~

Answer 3

Your butter went south, 295 is the temp you're looking for. I had another person say the same thing and sure enough after changing butters it worked, it might for you too. Sorry it happens, but hey, it's cooking

Answer 4

Buy it at See's it is better there!

Hi mom!