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.