Saltine Toffee Cookies Recipe | 100kRecipes (2024)

FAQs

Why is my saltine toffee grainy? ›

Why is my saltine toffee grainy? The graininess you taste in toffee is always whole sugar crystals that did not fully dissolve when heated. To prevent this, stir the butter and brown sugar together while it melts.

“Soda crackers today are more commonly called saltines. But they originally got their name from the fact that they contain baking soda. “The first crackers were simply flour, water and salt. They were not leavened with yeast — as for bread—or baking soda — as with biscuits.

Allow the melted chocolate to cool slightly, just above room temperature. Chocolate that is too hot will not adhere well to the toffee while chocolate that is too cool will be thick and difficult to work with. As the chocolate is cooling, line a baking sheet with parchment paper or waxed paper.

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.

Low and slow

Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

This toffee is cooked initially to 310°F (154°C), then the salt and baking soda are added, creating carbon dioxide. The foaming and bubbling aerate the candy somewhat, making the texture lighter and the candy easier to bite into.

Saltine crackers may improve symptoms of upset stomach in people with gastroparesis or nausea and vomiting induced by pregnancy or chemotherapy treatments.

For cracker dough to bake to a perfect crisp, it needs to release the steam. Basically, perforating crackers with holes (also called docking) helps release steam from the dough when it bakes to keep the crackers flat.

In British English, crackers are sometimes called water biscuits, or savoury biscuits.

Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn.

Why do you not stir toffee? ›

NOTE:[i] Most recipes recommend constant stirring from start to finish to prevent butter and sugar separation. Constant stirring will not hurt the mixture, but I have found it is unnecessary. You will stir the mixture a little as it cooks.

The chocolate might not adhere well if the toffee surface is too oily or if it has cooled down too much. Try adding the chocolate chips while the toffee is still warm, and ensure the toffee surface is dry.

Historically, taffy has been considered an American term while toffee is the term used by the British. Those studying the history of the two believe that both gained popularity during the 19^th century.

Americanized toffee may include nuts, while a completely traditional British toffee will not. On the other hand, English toffee uses pure cane sugar, brown sugar, or molasses as its sweet base and always involves chocolate.

The difference is mainly in the candy-making process: taffy is pulled and stretched until it's soft and chewy. Toffee, on the other hand, won't stick in your teeth like taffy, because it is boiled, shaped, and allowed to harden into a delicious, glossy slab.

Add Moisture: If the sugar is melted but you still see a few crystals- sometimes adding some liquid like water or heavy cream to the mixture can help dissolve any sugar crystals that have formed and promote a smoother texture.

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).

Occasionally, caramels might end up with a grainy texture. This is usually caused by sugar crystals stuck to the side of the pan that didn't get fully dissolved. It only takes one to set off a chain reaction, and before you know it you have crunchy caramel.

Troubleshooting Butterscotch Sauce

Grainy Texture: If your sauce has a grainy texture, it may be due to the crystallization of the sugar. To prevent this, make sure there are no sugar crystals on the sides of the pan before starting. In addition, avoid stirring the mixture once it begins to boil.