I just made a batch of Eng. Toffee and they are not crunchy enough. When you bite into them it seems just fine, flavor is excellent and there is a good crunch. But there is a caramel-like after-texture that sticks to the teeth. I used a candy thermometer and follwed the recipe.
1. Does the fact that its a rainy day have anything to do with this???
2. I placed the warm pan in the 'frige to cool quickly. Was this wrong?
3. Although I oiled the pan, I have some candy GLUED to it. How does one keep a candymaking pan clean?