The Accidental Scientist - The Science of Cooking

05/05/07 at 16:51:16

sticky_fingers Ex Member

Hi,
I have been experimenting with caramel recipes trying to get it to a consistency that is hard when cooled, but softens when chewed. The sort of caramel that is perfect when dipped in chocolate. I have been using recipes with milk and/or cream and butter and heating to about 120 degrees celsius. Any advice?

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Reply #1 - 05/30/07 at 00:57:03

Luc_H Ex Member

Hi Sticky Fingers,

You are probably referring to English toffee. It can crack when bent rapidly but yields when bent slowly. It the mouth it will soften after a couple of seconds or a minute.

The temperature for this toffee is much higher then your temp. (hard crack:145C or so).
This toffee has lot's of cream and butter. The sugar is made to be brittle when cooked to the hard crack stage, the cream cooks in the sugar to give the caramel colour and the fats from the cream and butter make the toffee soften quickly.

This toffee sticks to one teeth.

Find yourself an English toffee recipe and if it's not soft enough add more cream and butter as trials.

Good luck!

Luc H

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Reply #2 - 05/30/07 at 01:08:50

Luc_H Ex Member

I searched the net a little and all the recipes for English toffee come with nuts and chocolate.

I suggest you omit those and just make the toffee...

Luc H

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Reply #3 - 07/26/09 at 20:28:59

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Reply #4 - 08/07/09 at 01:50:15

lapop Offline
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Reply #5 - 08/07/09 at 01:53:39

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Reply #6 - 08/07/09 at 01:56:22

lapop Offline
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Reply #7 - 08/07/09 at 01:58:57

lapop Offline
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Reply #8 - 08/08/09 at 09:45:56

gale Ex Member

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Reply #9 - 08/08/09 at 09:49:24

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Reply #10 - 08/08/09 at 09:50:40

gale Ex Member

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Reply #11 - 08/08/09 at 09:52:06

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Reply #13 - 08/26/09 at 06:02:47

nastya90 Ex Member

Quote:

I feel the sugar is made to be brittle when cooked to the hard crack stage, the cream cooks in the sugar to give the caramel colour and the fats from the cream and butter make the toffee soften quickly.
regards,

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Reply #14 - 08/27/09 at 16:56:01

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