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Saltine toffee failure - what am I doing wrong?

casey30 | Dec 24, 201110:10 AM

I've been making this for three years at Christmas, and it's been a failure every time except for the first time, which has frustrated the heck out of me!

My problem is with the toffee - instead of being smooth and toffee like, mine is more crystalline, if that makes any sense.

I've tried as many variations as I can think of: I melt 1 cup butter with 1 cup brown sugar, and have tried every iteration: boil for 2 mins, boil for 3 mins, boil until 238, salted butter, unsalted butter, stir with wooden spoon, don't stir at all. Melt the butter first, then add the sugar, melt them both together. I made two batches yesterday, and neither has that smooth toffee texture - it's almost as if the sugar hasn't melted properly, and the last batch I cooked until it got to 240 - same result.

It drives me crazy that my friends have no problem with this, and such a simple recipe has me defeated!

ANY ideas on what might be the problem?

This recipe is a bit different - it cooks to 300 and doesn't go in the oven:


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