Author Topic: The secret to toffee  (Read 541 times)

The secret to toffee
« on: November 19, 2010, 10:02:57 am »
I've tried making this many times. Sometimes it's turned out crunchy and brittle, sometimes like fudge. Sometimes chewy.

What's the secret?  I'm testing the mix by dropping into cold water and checking the result.
<i>Marmite slave</i>

nicknack

  • Hornblower
Re: The secret to toffee
« Reply #1 on: November 19, 2010, 10:06:43 am »
Probably a decent thermometer.
There's no vibrations, but wait.

clarion

  • Tyke
Re: The secret to toffee
« Reply #2 on: November 19, 2010, 10:08:22 am »
Yes.  And most jam thermometers are not up to the job.  Temperature is really critical.  Nicknack's right - invest in a decent one.
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