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

FAQs

Why is my cracker toffee chewy? ›

Then, make sure the entire mixture comes to a rolling boil, not just the edges of the pan. Why is my saltine toffee chewy? If your saltine toffee, or Christmas crack, is chewy, it's because the chocolate hasn't fully set yet. Try popping it in the fridge for 15 minutes to firm it up.

But in the case of an upset stomach, carbs are your best friend. Reach for simple, easy-to-digest carbs like saltine crackers, white bread, and white rice. These grains are experts at absorbing excess acid and giving you relief from diarrhea or vomiting.

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.

Crackers. Foods high in starch — such as saltines, bread, and toast — help absorb gastric acid and settle a queasy stomach. "The bland nature of a cracker helps to satisfy hunger (excessive hunger can exacerbate nausea) without the strong smells or tastes that may increase nausea," says Palinski-Wade.

Taffy (candy) - Wikipedia.

You might check the amount of water you are using. If it is more than 1/4 c. per pound, you might be inverting the sugar which would give the same effect of adding corn syrup, making it sticky.

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).

Why is my toffee soft? If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.

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 .