It sounds simple, but ...
A toffee recipe, at first glance deceptively simple. What could be easier ... Combine butter, sugar and a little water, boil at a temperature of color or some ... paid to cool, cover with chocolate and caramel to see another perfect match!
If you've ever made toffee at home then you know that there are a number of things can go wrong many times for no apparent reason.
I have produced hundreds of thousands of poundsof toffee ... I am a professional of toffee.
Secrets you drop a creator of toffee toffee to give you the perfect match, consistently, game after game after game ... and not just ordinary toffee, but World Class Gourmet Crunchy!
Toffee Maker's Secret # 1: Use a candy thermometer for accuracy. Use the thermometer as a guide or a roadmap. It will give you an idea if you're there. As you gain experience, to say the color of the game alsoThem if the toffee is ready.
Toffee Maker's Secret # 2: To be consistent from batch to batch weight of each ingredient in a food scale and use only the finest ingredients.
Toffee Maker's Secret # 3: Follow closely the process of cooking. When the taffy process and the timing is as important as the ratio of ingredients. What makes toffee ... "Toffee" ... is the process.
Cooking the batch.
It 'important that the butter and bring to boil. Addbe to restore water to the boiling point. boiling water, melt the butter and sugar crystals very quickly. This is the charge of re-crystallized during cooking to keep.
Toffee Maker's Secret # 4: very important! Wash the walls of the pan with a pastry brush and water. All non-dissolving sugar crystals will cause the mixture to crystallize again. If the game again, it is very grainy and is crystallized to separate it. Personally, I have to save orBatch of toffee, when this happens. You should discard the batch and start over.
Continue ...
to be aware of certain critical temperatures: it crystallizes at about 250 ° F the game again if you use the heat source is not sufficient to solve the sugar crystals as they form. From 250 to 280 ° F, caramel syrup will be thick and heavy, and the impression that the game be re-crystallized in part. But if your oven is hot enough, the tendency tocrystallize again would be eliminated.
Toffee Maker's Secret # 5: Every manufacturer of toffee had this problem. The butter and sugar will separate during cooking. To resolve this issue, what do we need an emulsifier to start the cooking process to add. Lecithin is used for this purpose. Lecithin allows the moisture in the butter mix batch. Lecithin is a by-product of soybean meal and oil. Lecithin is purified andNon-allergenic for people with soy allergies. lecithin and soy ingredients can be found in health food stores, some supermarkets and candy stores selling supplies.
Toffee Maker's Secret # 6: depending on the level, adjust the temperature minus 1 ° F for every 500 m above sea level. (For example: a water level of the sea boils at 212 ° C, but where I live, water boils at about 201 ° F).
Now back to cooking the toffee ...
Since the lotthickens it does not stick to the side of the pan. Once the game shows some signs of scorching, about 290 °, the heat should be lowered.
From that moment on, the game becomes more subtle and will again stick to the sigh of the pan. Cooking at a temperature between 290 ° to 306 ° F will heat to the charge and invert sugar. When this happens, the toffee is too fragile and do not develop wheat with increasing age.
ToffeeMaker's Secret # 7: Toffee should be for at least a week. This aging process gives the toffee a possibility, a perfect texture and flavor of butter to grow up.
Continue ...
At the end of the cooking process, 300 ° to 306 ° F, the game is free of grain. begin at this point a small amount of Baker's Special Sugar on the lot size to a fine texture soft.
Toffee Maker's Secret # 8: Toffee should always be kept in the refrigerator orfrozen and sealed. Never, ever, store toffee at room temperature or outdoors!
Toffee Maker's Secret # 9: Sometimes I receive a phone call or an e-mail on the grain is covered by the chocolate toffee. Blooming is caused by moisture in the chocolate. Well, I'm not an expert on chocolate, but a way to cover the issue of chocolate bloom (before the tempered chocolate, of course) with chopped nuts. In my case, almonds!
Toffee Maker's Secret # 10:Another question I have heard of chocolate come from toffee. Some recipes call for covering the tank to cool the toffee with vegetable oil, such as Pam or other nonstick spray. I discovered that cause the chocolate to fall after the toffee has cooled or chilled. Cover the pan or baking sheet with butter instead. This usually solves the problem.
Toffee Maker's Secret # 11: For your taste of toffee to the next levelPre-roast the tonsils. Use whole, raw, peeled, not Pareil almonds. Spead almonds on a baking sheet and bake in preheated oven at 350 ° C for about 15-20 minutes. Stir occasionally.
Toffee Maker's Secret # 12: Use only plastic cane temperature. Even when the toffee mix with a spoon from a material that does not absorb heat like wood or a high. Never use metal. E 'can absorb heat from the toffee and bring to crystallize again.
The aboveProcedures and tips can be applied or adapted to each recipe Toffee, and in many cases can only be applied to all of your Toffee candy making adventures ... no.
Toffee Recipe:
2 pounds Fresh salted butter
2.4 pounds granulated cane sugar
0.4 pounds Baker's Special Sugar
4.8 oz ground almonds (chocolate coating)
1 pound whole almonds toasted
0.8 ounces of salt
0.3 oz Lecithin
6.4 ounces of hot water
The process:
PlaceButter in a heavy skillet. Bring to boiling and add the hot water. Once again, point to bring to a boil and add the sugar cane. Pasticceria pages Wash with water and a brush. Bring to a boil a good rigidity and lecithin. Bake at 250 ° F *. Add the toasted almonds. Bake at 280 ° -290 ° F * and then lower the temperature on the stove. Bake at 300 ° -306 ° F. * (Adjust the temperature elevation - see Secret # 6). Remove the pan from heat and addBaker's special sugar and salt. Mix well and pour on a greased baking sheet or cooling plate. Lot spread rapidly and cut the desired size. Coat each side with pure milk chocolate and chopped walnuts or chopped.
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