"Mark;
Thank you so much for taking your time to be so thorough in your answer. I will try and digest everthing you said and modify my technique accordingly.
Matt"
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Matt Erickson
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- Wenatchee, WA
- United States
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Matt Erickson's Discussions
Toffee troubles
Started this discussion. Last reply by Danielle Dec 19, 2011. 9 Replies 0 Likes
I'm having trouble with my Toffee recipe (which is as follows);1 # butter2 cups sugar1/2 cup waterbring to boil, then turn down heat to medium-high until starts to thicken, then turn on low heat…Continue
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Mark Heim replied to Matt Erickson's discussion Toffee troubles"The temperature you cook to will determine flavor and color. Once over 300F you are down under 3% moisture.
Doctor solids are anything dissolved in the water that isn't sucrose. This typically includes glucose syrups, invert…"
Matt Erickson replied to Matt Erickson's discussion Toffee troubles"Do I need to always cook to "at least 310 degrees", or only if I add water if things begin to separate?
The batches tried yesterday still tended to have that terrible "fudge like texture", unless they burned, being darker and…"
Ruth Atkinson Kendrick replied to Matt Erickson's discussion Toffee troubles"Thanks Mark. I've always wondered why it did that. I never have a problem in the large batches in a copper kettle over an open flame, but have had a problem using an induction burner."
Mark Heim replied to Matt Erickson's discussion Toffee troubles"Make sure that when you start boiling the sugar that all of it is completly in solution. Wash down the sides with a brush and water, but make sure it's all dissolved. The reason it seems to separate at about 250 - 255F is that…"
Matt Erickson replied to Matt Erickson's discussion Toffee troubles" Ok (equal parts butter and sugar). Thank you very much.
Matt"
Ruth Atkinson Kendrick replied to Matt Erickson's discussion Toffee troubles"I forgot one very important part. Weight your sugar, don't measure it. You want a pound."
Matt Erickson replied to Matt Erickson's discussion Toffee troubles"Ruth;
Thank you extremely much! I will try it (and I'll take the "luck") :-)
Matt"
Ruth Atkinson Kendrick replied to Matt Erickson's discussion Toffee troubles"Reduce the water to 1/4 C. Cook in a tall rather than flat pan. I heat the water and butter to a boil, then stir in the sugar. Cook on med to med high, stirring constantly. If it is going to separate, it will do it at about 250.…"
Matt Erickson posted a discussionToffee troubles
I'm having trouble with my Toffee recipe (which is as follows);1 # butter2 cups sugar1/2 cup waterbring to boil, then turn down heat to medium-high until starts to thicken, then turn on low heat until mixture reaches 295 degrees F., then pour in pan to cool. Half of the time, the toffee turns out well. The other half, the toffee turns dark and tends to separate, and the toffee turns cake-like. I've tried a suggested "fix", which was to take off the heat and add 1/2 cup of hot water in the…See More
Matt Erickson replied to Matt Erickson's discussion Boxes, Bags & Misc. for Sale in the group Classifieds - For Sale or Wanted"We bought them mainly about six years ago; sorry, I don't recall."
Glenn Knowles replied to Matt Erickson's discussion Boxes, Bags & Misc. for Sale in the group Classifieds - For Sale or Wanted"Hello, Matt.
I'm interested in your two sealers, if they are still available.
Thanks,
Glenn
Gem Chocolates
Vancouver (of the North)
glenn@gemchocolates.ca
"
Matt Erickson replied to Matt Erickson's discussion Boxes, Bags & Misc. for Sale in the group Classifieds - For Sale or Wanted"Ok, great!"
Donna Slepicka replied to Matt Erickson's discussion Boxes, Bags & Misc. for Sale in the group Classifieds - For Sale or Wanted"Matt,
I am interested in any packaging you have left.
Just starting a small shop, so any items would be great.
Thanks Donna
:+}"
Matt Erickson replied to Matt Erickson's discussion Boxes, Bags & Misc. for Sale in the group Classifieds - For Sale or Wanted"Sorry, they are both sold"
Mike replied to Matt Erickson's discussion Boxes, Bags & Misc. for Sale in the group Classifieds - For Sale or Wanted"Hi Matt, I'm interested in your sealer if it is still available. Please send me a message at oka-road-mail-@-yahoo-.-com (remove all hyphens) if so.
Thanks,
Mike"
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- Dark, Milk, White?
- Milk
- Most memorable chocolate experience:
- My wife making great chocolates
- My favorite chocolate is:
- Guittard
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