Stopping Toffee from Crystalising (2024)

FAQs

How to stop toffee from crystallizing? ›

To help prevent crystallisation, an acid/fructose such as lemon juice or cream of tartar can be added before boiling, or a glucose solution. This makes the molecules odd shapes and harder to form geometrical solid blocks. So it helps keep them separate, enabling a clear toffee.

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).

Add a little acid (such as a touch of lemon juice) or corn syrup to the sugar-water mixture before cooking; they help interfere with crystallization.

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.

Those smaller molecules are less likely to form crystals. Just a half teaspoon of lemon per cup of sugar will prevent crystals from forming and ensure that your caramel remains smooth and velvety. You can add the lemon juice to the dry sugar when you put it in your melting pot.

This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

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.

If you do experience crystallization, heat will reverse the process and restore the adhesive to its liquid state with no loss in performance. There is no effect on strength, viscosity, or any other adhesive property.

Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.

How do you reverse sugar crystallization? ›

How do I fix crystallized sugar? If your sugar has already crystallized in a pot or pan, add more water and return the mixture to a boil to dissolve the crystals. Use a small amount of water (the exact amount doesn't matter because it will evaporate). Start with a low heat to ensure the sugar doesn't burn.

Once crystals form, they can quickly spread. To prevent this, some caramel makers recommend using a wet pastry brush to wash down the sides of the pot. However, Fleming suggests starting with water in the pot first and then adding the sugar to prevent the sugar granules from clinging to the sides.

Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly. You can also try adding a spoonful or two of very hot water to the toffee to help it come together.

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.

Corn syrup contains glucose, which has enough acid to prevent re-crystallization during the cooking process. It is an excellent addition to sugar when making cara- mel, brittle, and hard candies.

Use a spatula to spread softened chocolate into a thin, even layer. Sprinkle nuts over the chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess. Place toffee in the refrigerator until set, about 1 hour.

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. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.