This Homemade Saltine Toffee Recipe Is Quick, Easy & So Delicious! (2024)

FAQs

Why is my cracker toffee chewy? ›

Then, make sure the entire mixture comes to a rolling boil, not just the edges of the pan. Why is my saltine toffee chewy? If your saltine toffee, or Christmas crack, is chewy, it's because the chocolate hasn't fully set yet. Try popping it in the fridge for 15 minutes to firm it up.

Why isn't my chocolate topping sticking to the toffee? The chocolate might not adhere well if the toffee surface is too oily or if it has cooled down too much. Try adding the chocolate chips while the toffee is still warm, and ensure the toffee surface is dry.

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).

You might check the amount of water you are using. If it is more than 1/4 c. per pound, you might be inverting the sugar which would give the same effect of adding corn syrup, making it sticky.

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.

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

The bright wrapping of the Christmas cracker contains a cardboard tube. Attached to the side of the tube inside the cracker is a strip of paper. This paper has been treated with a tiny amount of gunpowder – an explosive mixture of potassium nitrate, charcoal and sulphur.

You might wonder why the toffee recipe includes baking soda. It is added at the end of the boiling stage and creates lots and lots of bubbles. These bubbles help to lighten the texture of the finished toffee, resulting in an easier-to-bite candy.

Chocolate chips have a non-melting coating to help them keep their shape. But when they melt, the coating can prevent the chocolate from sticking to the toffee. Sometimes the chocolate melts at a temperature that makes it shrink when it hardens, pulling it away from the toffee layer.

Taffy (candy) - Wikipedia.

Why do saltines have 13 holes? ›

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

Use as a topping: Crush the crackers or hardtack into small pieces and use them as a crunchy topping for casseroles, mac and cheese, or salads. Make stuffing: Use stale crackers or hardtack as a base for a savory stuffing. Combine them with sautéed onions, celery, herbs, and broth to create a fla.

But in the case of an upset stomach, carbs are your best friend. Reach for simple, easy-to-digest carbs like saltine crackers, white bread, and white rice. These grains are experts at absorbing excess acid and giving you relief from diarrhea or vomiting.

Why is my toffee soft? If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .