What is the purpose of cream of tartar in hard English toffee?

And why is the JoC recipe for English Toffee so drastically
different from other toffee recipes? It says to use a large amount
of cream and less butter, and less sugar and only take the mixture
to 270F.

While a "real" English Toffee recipe is about equal weight sugar
and butter, with a little water and corn syrup and is cooked to
300-310F. This produces the "Heath" bar type toffee that I think
most of associate with toffee.

FWIW, I just made my first successful batch of toffee in a long
time. I used to make it perfectly all the time. Then 5 in a row
failed over the last 2 years. I guess I got my groove back.

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

In article >,
Sqwertz > wrote:

> What is the purpose of cream of tartar in hard English toffee?
>
> And why is the JoC recipe for English Toffee so drastically
> different from other toffee recipes? It says to use a large amount
> of cream and less butter, and less sugar and only take the mixture
> to 270F.
>
> While a "real" English Toffee recipe is about equal weight sugar
> and butter, with a little water and corn syrup and is cooked to
> 300-310F. This produces the "Heath" bar type toffee that I think
> most of associate with toffee.

What use would "real" English toffee have for corn syrup, which is a
very unusual ingredient in England?

Miche

--
Electricians do it in three phases

On 2010-12-28, Miche > wrote:

> What use would "real" English toffee have for corn syrup, which is a
> very unusual ingredient in England?

I'm not sure, either. OTOH, I have to suspect they (whomever they
might be) solved this problem long ago. I know many classic sugar
recipes were meant to be cooked in a solid copper pot, which allegedly
prevents sugar crystalization.

nb

"notbob" > wrote in message
...
> On 2010-12-28, Miche > wrote:
>
>> What use would "real" English toffee have for corn syrup, which is a
>> very unusual ingredient in England?
>
> I'm not sure, either. OTOH, I have to suspect they (whomever they
> might be) solved this problem long ago. I know many classic sugar
> recipes were meant to be cooked in a solid copper pot, which allegedly
> prevents sugar crystalization.
>
> nb


Both copper & Cream of Tartar impart acid

Dimitri

On Tue, 28 Dec 2010 01:50:28 -0800, Dimitri wrote:

> "notbob" > wrote in message
> ...
>> On 2010-12-28, Miche > wrote:
>>
>>> What use would "real" English toffee have for corn syrup, which is a
>>> very unusual ingredient in England?

I don't know but it works. It's also in Heath and Score candy bars.

Next question...

>> I'm not sure, either. OTOH, I have to suspect they (whomever they
>> might be) solved this problem long ago. I know many classic sugar
>> recipes were meant to be cooked in a solid copper pot, which allegedly
>> prevents sugar crystalization.
>>
>> nb
>
> Both copper & Cream of Tartar impart acid

None of which answers my questions...

-sw

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

Prevents sugar from crystallizing, evidently:

http://en.wikipedia.org/wiki/Potassium_bitartrate

> And why is the JoC recipe for English Toffee so drastically
> different from other toffee recipes? *It says to use a large amount
> of cream and less butter, and less sugar and only take the mixture
> to 270F.

Because it is. I don't know, ask the authors of JoC.

And in my years of English Toffee making using the JoC recipe, I take
my toffee up to 310F.


> While a "real" English Toffee recipe is about equal weight sugar
> and butter, with a little water and corn syrup and is cooked to
> 300-310F. *This produces the "Heath" bar type toffee that I think
> most of associate with toffee.

My nephew makes his toffee this way, and adds ground pecans, then
melts chocolate on it and sprinkles more ground pecans on. YUM!


> 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 use an old cast aluminum pan I picked up for $4 at an estate sale.
Works great.
*

John Kuthe...

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.

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.

In article >,
Sqwertz > wrote:

> On Tue, 28 Dec 2010 01:50:28 -0800, Dimitri wrote:
>
> > "notbob" > wrote in message
> > ...
> >> On 2010-12-28, Miche > wrote:
> >>
> >>> What use would "real" English toffee have for corn syrup, which is a
> >>> very unusual ingredient in England?
>
> I don't know but it works. It's also in Heath and Score candy bars.
>
> Next question...
>
> >> I'm not sure, either. OTOH, I have to suspect they (whomever they
> >> might be) solved this problem long ago. I know many classic sugar
> >> recipes were meant to be cooked in a solid copper pot, which allegedly
> >> prevents sugar crystalization.
> >>
> >> nb
> >
> > Both copper & Cream of Tartar impart acid
>
> None of which answers my questions...

Just a guess here, but acid in the presence of water (either butter or
corn syrup) promotes hydrolysis, which breaks down the regular sugar
(sucrose) into fructose and glucose. This is called "invert sugar".

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> Sqwertz > wrote:
>
> > On Tue, 28 Dec 2010 01:50:28 -0800, Dimitri wrote:
> >
> > > "notbob" > wrote in message
> > > ...
> > >> On 2010-12-28, Miche > wrote:
> > >>
> > >>> What use would "real" English toffee have for corn syrup, which is a
> > >>> very unusual ingredient in England?
> >
> > I don't know but it works. It's also in Heath and Score candy bars.
> >
> > Next question...
> >
> > >> I'm not sure, either. OTOH, I have to suspect they (whomever they
> > >> might be) solved this problem long ago. I know many classic sugar
> > >> recipes were meant to be cooked in a solid copper pot, which allegedly
> > >> prevents sugar crystalization.
> > >>
> > >> nb
> > >
> > > Both copper & Cream of Tartar impart acid
> >
> > None of which answers my questions...
>
> Just a guess here, but acid in the presence of water (either butter or
> corn syrup) promotes hydrolysis, which breaks down the regular sugar
> (sucrose) into fructose and glucose. This is called "invert sugar".

So, what's the point, Dan?

Oh, yeah. I read somewhere that invert sugar is used because it is less
likely to crystallize than regular sugar (sucrose).

Sorry about that.

--
Dan Abel
Petaluma, California USA

On 12/28/2010 8:01 AM, John Kuthe wrote:
> My nephew makes his toffee this way, and adds ground pecans, then
> melts chocolate on it and sprinkles more ground pecans on. YUM!
>
>
>> 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 use an old cast aluminum pan I picked up for $4 at an estate sale.
> Works great.
>
>
> John Kuthe...

In Las Vegas, I toured a place that made candy, and their toffee was so
gentle to the tooth. I would love to have their recipe.

Becca

On Thu, 30 Dec 2010 11:13:48 -0600, Sqwertz >
wrote:

>>> Just a guess here, but acid in the presence of water (either butter or
>>> corn syrup) promotes hydrolysis, which breaks down the regular sugar
>>> (sucrose) into fructose and glucose. This is called "invert sugar".
>>
>> So, what's the point, Dan?
>>
>> Oh, yeah. I read somewhere that invert sugar is used because it is less
>> likely to crystallize than regular sugar (sucrose).
>>
>> Sorry about that.
>
>Ahh, OK. Thank you. Is invert sugar something you can find at
>regular grocers? Is is that from the bulk bins at the Fell Good
>stores?
>
Invert sugar is glucose (dextrose, corn sugar) and fructose in roughly
equal amounts. If you cannot get corn syrup, a couple of tablespoons
each of glucose and fructose ought to do the trick. Or, probably,
just the glucose, since regular corn syrup is mostly glucose IIRC.

Rationale: For a substance like table sugar (sucrose) to crystallize,
its molecules must line up nicely in rows, ranks, and columns. When
other sugars are added, the smaller molecules get in between the
sucrose molecules and keep them from lining up neatly---the stuff
stays liquid.

(Analogy: You can stack tomato juice cans quite neatly. But if you
have to stack tomato juice cans interspersed with beer cans, it's very
difficult to get a neat arrangement.)
--
Best -- Terry

Sqwertz > wrote:

>On Thu, 30 Dec 2010 15:46:05 -0500, Janet wrote:
>
>> 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. 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.
>
>Yes. I have to make another batch for a friend who's wife ate it all
>and then told him the mailman never delivered it, so I might spruce up
>this batch by dipping it as you suggest. And then disguise the box as
>something she wouldn't want (any suggestions?).

A vacuum cleaner? Oh- meant to mention-- my wife ate mine, too . .
..

Jim
[that's the oldest trick in the book, man<BG>

In article >,
Sqwertz > wrote:

> 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.

My recipe also uses baking soda, then I pull it while hot to make it
very thin.

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 Silpat®. 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

In article >,
Sqwertz > wrote:

> On Thu, 30 Dec 2010 15:46:05 -0500, Janet wrote:
>
> > 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. 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.
>
> Yes. I have to make another batch for a friend who's wife ate it all
> and then told him the mailman never delivered it, so I might spruce up
> this batch by dipping it as you suggest. And then disguise the box as
> something she wouldn't want (any suggestions?).
>
> -sw

Tell her it's a federal offense to tamper with the U.S. Mail and you'll
prosecute. Or throw in a small tin of screws to rattle around.


--
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

On Fri, 31 Dec 2010 12:24:49 -0600, Melba's Jammin'
> wrote:

>In article >,
> Sqwertz > wrote:
>
>> 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.
>
>My recipe also uses baking soda, then I pull it while hot to make it
>very thin.

• Traditional Cinder Toffee •

You will need:-
A heavy based pan
Golden Treacle
1kg of granulated sugar
1½ pints of water
Bicarbonate of soda
3 medium sized baking tins
A wooden spoon
A sugar thermometer
Add the sugar and water to the pan, bring to the boil, gently
stirring. Meanwhile take your three baking tins and lightly sprinkle
the bases with bicarbonate of soda. Next add four tablespoons of
golden treacle to the pan and heat to around 150°C. Finally pour equal
amounts of the syrup into each tin and stir lightly for a few seconds.
Leave the baking tins in a cool place over night. Next morning you
should have a well risen honeycombed Cinder toffee.

Melba's Jammin' wrote:
>> 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 Silpat®.
> Don't ask me why I mention it.

I use a bench scraper. <G>

Sqwertz wrote:
> On Thu, 30 Dec 2010 15:46:05 -0500, Janet wrote:
>
>
>> 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. 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.
>>
> Yes. I have to make another batch for a friend who's wife ate it all
> and then told him the mailman never delivered it, so I might spruce up
> this batch by dipping it as you suggest. And then disguise the box as
> something she wouldn't want (any suggestions?).
>
> -sw
>
Better send it with a tracking number. Maybe the UPS guys are hungry...

On Dec 31, 1:00*pm, "Janet" > wrote:
> Melba's Jammin' wrote:
> >> 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 Silpat .
> > Don't ask me why I mention it.
>
> I use a bench scraper. <G>

Another benefit of the MARBLE SLAB! Cannot be cut!

I only score the surface though, and I use a broad bladed knife. Then
once cooled, it breaks easily along the score lines:

http://oi52.tinypic.com/2ztkjk4.jpg

Scraps are in the foreground.

John Kuthe...

On Fri, 31 Dec 2010 18:01:39 -0800 (PST), John Kuthe
> wrote:

>On Dec 31, 1:00*pm, "Janet" > wrote:
>> Melba's Jammin' wrote:
>> >> 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 Silpat .
>> > Don't ask me why I mention it.
>>
>> I use a bench scraper. <G>
>
>Another benefit of the MARBLE SLAB! Cannot be cut!

Do you warm that thing up- or is it the same temp as your kitchen?
[which is hot/cold?]

I made 3 batches of brittles last month & my biggest problem with them
was spreading them out after cooking. My house is mid-60's this time
of year & I've been contemplating grabbing some sort of heat sink for
the next go-around.

>
>I only score the surface though, and I use a broad bladed knife. Then
>once cooled, it breaks easily along the score lines:
>
>http://oi52.tinypic.com/2ztkjk4.jpg
>
>Scraps are in the foreground.

I like that plan-- It just seems like mine sets up too fast to try it.

Jim

On Thu, 30 Dec 2010 22:40:58 -0600, Sqwertz wrote:

> On Thu, 30 Dec 2010 15:46:05 -0500, Janet wrote:
>
>> 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. 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.
>
> Yes. I have to make another batch for a friend who's wife ate it all
> and then told him the mailman never delivered it,

<snort>

your pal,
blake

Sqwertz wrote:
> On Fri, 31 Dec 2010 20:30:46 -0500, L G wrote:
>
>
>> Sqwertz wrote:
>>
>>
>>> Yes. I have to make another batch for a friend who's wife ate it all
>>> and then told him the mailman never delivered it, so I might spruce up
>>> this batch by dipping it as you suggest. And then disguise the box as
>>> something she wouldn't want (any suggestions?).
>>>
>>>
>> Better send it with a tracking number. Maybe the UPS guys are hungry...
>>
> Tell your wife I hope she liked it :-) I'll put an "AutoZone" return
> label on the next package.
>
> -sw
>
She likes cars, too. Now if I can only get her to wash and wax mine....

On Jan 1, 5:53*am, Jim Elbrecht > wrote:
> On Fri, 31 Dec 2010 18:01:39 -0800 (PST), John Kuthe
>
> > wrote:
> >On Dec 31, 1:00 pm, "Janet" > wrote:
> >> Melba's Jammin' wrote:
> >> >> 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 Silpat .
> >> > Don't ask me why I mention it.
>
> >> I use a bench scraper. <G>
>
> >Another benefit of the MARBLE SLAB! Cannot be cut!
>
> Do you warm that thing up- or is it the same temp as your kitchen?
> [which is hot/cold?]

Marble slab is at room temp, 65F or so.


> I made 3 batches of brittles last month & my biggest problem with them
> was spreading them out after cooking. * My house is mid-60's this time
> of year & I've been contemplating grabbing some sort of heat sink for
> the next go-around.

I get my toffee to spread after pouring by tipping the marble slab one
way, then back again to get it to even out from the spreading tip. I
get a few more sq in of toffee that way per batch.


> >I only score the surface though, and I use a broad bladed knife. Then
> >once cooled, it breaks easily along the score lines:
>
> >http://oi52.tinypic.com/2ztkjk4.jpg
>
> >Scraps are in the foreground.
>
> I like that plan-- It just seems like mine sets up too fast to try it.

Mine cools pretty fast on the marble slab. I have to stand there and
guessimate when the best time to start scoring is, and I score by just
pressing the blade into the toffee's surface, picking it up and them
moving it to score the next segment. The thinner edges set up more
quickly than the thicker middle areas, so I have to work fast to get
them scored, and often the thinner cooled edges produce the most
scraps, because they don't break into nicely shaped pieces as well
from the lighter scoring, and sometimes hardly any scoring at all. I
rarely cut all the way through while scoring, and on the still hot
thicker places my score lines will often close back up!

What I need is a full slab sized scoring grid I could just press into
the freshly poured toffee. But that would minimise the yummy scraps
too much! :-) (I'm sure glad I don't make these candies
professionally!)

John Kuthe...