Last night, one of my bestest friends came over for a girls night (Chris had a bachelor party to go to). I have always wanted to try to make candy- and since my friend likes to bake and likes sweets as much as I do- I thought we could give toffee a try. It seemed simple enough.
So here is what happened:
We tried a Martha Stewart recipe from my magazine. It looked like this.
Beautiful and easy according to the directions. But ours turned out like this . . . and smoke filled the apartment.
It is completely inedible. But we did not give up- we wanted to figure out what went wrong and what to do to prevent it from happening again. We did some online research and found common candy making mistakes. We burned our toffee for two reasons. First, at this altitude, water boils at 202 degrees rather than 212 desgress at sea level. (Subtract 1 degree for every 500 ft above sea level.) So instead of cooking the candy to 300 degrees as per the instructions, we should have only cooked it to 290. Second, some suggested we test the thermometer to make sure it was accurate by boiling water. We did that and found that my candy thermometer said that water boils at 170 degrees. The thermometer is over 30 degrees off! And when you add in the 10 for altitude- we over cooked the toffee by 40 degrees. So yeah, it burned.
We tried again, with Betty Crocker at our side, and came up with this . . .
We made the second common mistake of allowing the butter and sugar to separate. It is a grainy pile of sugar and fat. It sure does taste pretty good- but not much like toffee. So I am returning the candy thermometer today and I hope to find another, more reliable, one soon. (Maybe Christmas?) My friend and I have vowed to get this right- we are going to try and try until we get this candy making science down. If you have any knowledge or advice we would greatly appreciate it! Thanks!
Fleur de Sel Toffee from marthastewart.com
4 days ago