This Homemade Saltine Toffee Recipe Is Quick, Easy & So Delicious! (2024)

FAQs

What is toffee made of? ›

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While being prepared, toffee is sometimes mixed with nuts or raisins.

The caramel topping needs to get to the hard-crack stage or it will be chewy. This means you may have to bake it a little longer or adjust your oven temperature slightly (every oven is different). I insist on a candy thermometer.

Toffee vs Caramel

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

The difference between caramel and toffee is greater, as caramel has a more liquid consistency and is usually pure sugar (it doesn't contain butter or flour). Still, the taste of caramel, fudge, and toffee is relatively similar, as they are all made from mostly sugar (as well as butter in the case of fudge and toffee).

Why is my saltine toffee grainy? The graininess you taste in toffee is always whole sugar crystals that did not fully dissolve when heated.

Rub the cube of butter around the sides of the pan before adding sugar. This will help keep sugar crystals from clinging to the sides. When adding the sugar, place it in the center of the pan to keep sugar crystals off the pan sides. During cooking, occasionally wash the sides of the pan with a brush dipped in water.

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

Put sugar, water, vinegar, and syrup in a heavy 4-quart saucepan (cast iron if you have it). Gently heat mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover, and boil for 3 minutes.

They were made in the United Kingdom by Huntley and Palmers, and in Australia and New Zealand under the brand name Arnott's Salada.

Pig candy is a dessert made by taking thick strips of smoked bacon and pecans and coating them in caramel or another type of sugar, notably brown sugar. Cayenne pepper can be added and it can be dipped in chocolate.

Why do saltines have 13 holes? ›

The holes are called docking holes to preclude the formation of large pockets of air while baking.

From Florey University, neuroscientist Dr. Craig Smith states that the consumption of salt and salty snacks fire the natural opioid system within the central amygdala, where positive and negative emotions are handled and have the potential to get us hooked on seeking salt for taste.

Saltine crackers have been the family prescription for upset stomach and nausea for many years as they soak up the acid that sits in an empty stomach, which is often the source of the irritation. Additionally, saltine crackers prevent acid from being released in the stomach.

Candy and toffee are different because candy is made from boiled sugar syrup, while toffee is made from caramelized sugar with butter and sometimes nuts. Both have been enjoyed for centuries and have various cultural histories.

The English toffee eaten with regularity in America is also called buttercrunch. What's the difference? Primarily, the difference rests in the ingredients. Toffee in Britain is made with brown sugar, whereas buttercrunch is made with white granulated sugar.

Eating a toffee a day can contribute to weight gain or affect body fat levels due to its high sugar and calorie content. Regular consumption without compensating through physical activity or dietary adjustments may lead to increased calorie intake and potential fat storage.

Toffee basics

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .