Home Cooking 9

English Toffe tips

sassille | Jan 28, 200811:36 AM

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?
Please help.

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