On Dec 27, 11:02*pm, Sqwertz > wrote:
> What is the purpose of cream of tartar in hard English toffee?

My "English Toffee" recipe doesn't have cream of tartar. It usually
is used to help things keep their shape, like Snickerdoodles, etc. My
recipe also doesn't have cream.

> I used a non-stick All Clad Ltd high-sided sauce pan (I can't find
> a picture of this pan anywhere on the web - it must be pretty rare-
> not part of any set). *
>
> I think the non-stick helped the mixture from recrystalizing. *I
> also did the pasty brush thing, but it seemed unnecessary. *When I
> would use a bare SS pan the bubbles would stick to the sides. *But
> not this time.
>
> -sw

Instead of a pastry brush, it's easier just to generously butter the
inside sides of the pan before you put the ingredients in.

N.