In article >,
"Janet" > wrote:
> Sqwertz wrote:
> > On Tue, 28 Dec 2010 11:16:54 -0500, Janet wrote:
> >
> >> Sqwertz wrote:
> >>> 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
> >>
> >> My toffee recipe doesn't use cream. (I'm not familiar with the JOC
> >> version.) It starts off with sugar, corn syrup, and water in the
> >> pan. After bringing it to a boil, you cover the pan for 2 minutes.
> >> The condensation from steam washes down the sugar crystals from the
> >> sides of the pan. One then adds the butter, which prevents further
> >> crystalization.
> >>
> >> Whether this will work depends on the amount of liquid in the
> >> initial sugar mixture. I tried it when I started making caramels,
> >> but it didn't produce enough steam to condense and wash down the
> >> crystals, so I wash them down with a wet brush instead. Frankly, I'm
> >> not absolutely sure whether that step is necessary for caramels, but
> >> I figure better safe than sorry! <G>
> >>
> >> I'm familiar with baking soda as the additive that changes the
> >> texture of the cooked sugar mixture at the end, in both
> >> toffee/buttercrunch and caramel corn. I'd assume that cream of
> >> tartar serves the same purpose.
> >
> > The JOC recipe has the CoT added at the beginning, so I'm thinking Dan
> > is probably correct is mentioning the invert sugar process.
> >
> > I add baking soda to my brittle to make it more toothsome and not as
> > dense. I suspect the same would work for the toffee. It would help
> > "bulk it up", too.
> >
> > As it is, the 1-pound butter and 3 cups sugar makes a big batch. Plus
> > I sprinkled 6oz of milk chocolate chips on top. I never had much luck
> > spreading it since it was either too hot to and just sunk right in, or
> > too cool to melt the chocolate and make it spreadable. It still
> > tastes the same :-)
> >
> > -sw
>
> Invert sugar prevents crystalization in ganaches and "cream" centers. It is
> naturally produced when making fruit jams. Things with invert sugar stay
> soft. I have my doubts about it having a role in toffee/buttercrunch.
>
> If you want a nice chocolate covering for your toffee, cut or deeply score
> the toffee into pieces after pouring it out onto a silpat.
Being careful not to press too hard - you might cut the SilpatŪ. Don't
ask me why I mention it.
When cooled,
> separate and dip each piece in melted, tempered chocolate. Whether to
> sprinkle with toasted chopped nuts is up to you. 
Spreading the toffee
> with chocolate then cutting or breaking it usually results in most of the
> chocolate falling off.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller