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On Tue, 15 Oct 2013 14:15:56 -1000, dsi1
> wrote:

> On 10/15/2013 2:04 PM, wrote:
> > On Tue, 15 Oct 2013 19:33:22 -0400, wrote:
> >
> >> I found a recipe for toffee which I'd like to try and make. I've never done it
> >> before. It's simple enough, but the ingredients says 2 cups white sugar. Are
> >> they talking granualted sugar or confectioners sugar?
> >
> > Definitely granulated
> >>
> >> It also says:
> >>
> >> "In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook
> >> over medium heat, stirring until the butter is melted. Allow to come to a boil,
> >> and cook until the mixture becomes a dark amber color, and the temperature has
> >> reached 285 degrees F (137 degrees C). Stir occasionally."
> >>
> >> Should I buy myself a candy thermometer before I attempt this or will eyeballing
> >> the mix until it reaches the dark amber color be sufficient. Thanks.
> >
> > I will make fudge without using the candy thermometer but for toffee,
> > saves yourself a lot of trouble and overcooking, it doesn't taste good
> > either if you overcook it. Candy thermometers are not expensive and
> > well worth it for some things like toffee. Make it a few times with
> > the thermometer, then you might feel empowered to try without
> >
>
> The great fun in caramelizing sugar is that the timing is so critical.
> Just a few seconds too long and you get awful burnt sugar. I wouldn't
> use a thermometer and would rely on my eyes instead. My guess is that if
> you cook this to a dark amber color, the toffee would be ruined, in
> which case, the OP should use a thermometer.

I agree with you. It's hard enough to caramelize sugar to use for
flan... and IMO - you need a thermometer to make real candy. You can
do it via the cold plate method, but it's so much easier to use a
thermometer!

--
Food is an important part of a balanced diet.