Saltine Toffee Recipe (2024)

FAQs

Why is my saltine toffee grainy? ›

Why is my saltine toffee grainy? The graininess you taste in toffee is always whole sugar crystals that did not fully dissolve when heated.

FAQ. Why is my Christmas Crack chewy? Being a little chewy is normal and makes for a better mouthfeel than super hard, break your tooth caramel but if it's TOO chewy it can be a bit sticky. Make sure you heat your brown sugar mixture to 280ºF (138ºC) or let it boil for 5 minutes before removing it from the heat.

From Florey University, neuroscientist Dr. Craig Smith states that the consumption of salt and salty snacks fire the natural opioid system within the central amygdala, where positive and negative emotions are handled and have the potential to get us hooked on seeking salt for taste.

Low and slow

Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

Why is my cracker toffee chewy? For firm toffee, the caramel needs to cook to what's known as "hard crack" stage. If you pull the toffee out of the oven and it isn't bubbling all over, leave it in for additional time. If using a thermometer, the temperature of the caramel should reach about 300°F.

Rub the cube of butter around the sides of the pan before adding sugar. This will help keep sugar crystals from clinging to the sides. When adding the sugar, place it in the center of the pan to keep sugar crystals off the pan sides. During cooking, occasionally wash the sides of the pan with a brush dipped in water.

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

Also, if you didn't let the crack candy cool down enough before serving, there's a chance it didn't get enough time to firm up. Make sure to let it cool in the refrigerator or freezer for at least 30 minutes to harden.

The holes are called docking holes to preclude the formation of large pockets of air while baking.

Although the challenge may sound trivial, it is difficult because the crackers quickly exhaust the saliva in the mouth. Even though six saltines can fit in one's mouth at the same time, and a minute is plenty of time to chew, the resulting mass of crumbs is still difficult to swallow with a dry mouth.

Why are saltines bad for you? ›

You don't want to eat too many saltine crackers (or even make them part of your daily diet) because they are high in sodium, easy to consume in excess and provide almost no nutrients.

Put sugar, water, vinegar, and syrup in a heavy 4-quart saucepan (cast iron if you have it). Gently heat mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover, and boil for 3 minutes.

Pig candy is a dessert made by taking thick strips of smoked bacon and pecans and coating them in caramel or another type of sugar, notably brown sugar. Cayenne pepper can be added and it can be dipped in chocolate.

They were made in the United Kingdom by Huntley and Palmers, and in Australia and New Zealand under the brand name Arnott's Salada.

You can try adding in 1 tablespoon of water at a time and slowly stirring to recombine. Separating (and/or crystallizing where the toffee turns sugary and grainy) can happen with sudden drops or spikes in the temperature or with constant, vigorous stirring.

Add Moisture: If the sugar is melted but you still see a few crystals- sometimes adding some liquid like water or heavy cream to the mixture can help dissolve any sugar crystals that have formed and promote a smoother texture.

Graininess occurs when the sugar in caramel sauce hasn't completely dissolved before adding in butter and heavy cream or if the caramel is cooled too quickly. Luckily, you can bring grainy caramel sauce back to a smooth, creamy consistency with an easy fix. Simply reheat it on the stovetop and add more liquid.