Toffee won't set

[Xiomara]

I have made toffee twice now and each time it didn't set. The first time I thought it was maybe because I didn't boil it to a high enough temperature, so I bought a preserves thermometer and tried again but still it won't set.

Where am I going wrong, please?

:0)

[TheWinner]

Hi Xiomara, I only make toffee near Bonfire night, and I make Treacle Toffee. You have to keep checking the setting point, like you do when you make jam. Keep a dish of ice-cold water nearby. When your toffee has come to the boil and you have kept it simmering for at least 8 minutes, thats when you keep testing. Drop a small amount into the water and see if it sets. If it stretches out like glue, its not quite there, boil for another minute or two and test again, keep doing this every minute or two until a small string sets and snaps, then it should be OK to pour into a tin to set. The water has to be as icy cold as you can get it, as when you drop the very hot toffee in, it warms the water up very quickly and makes it hard to test. I hope this helps.

[TheWinner]

Treacle Toffee

8 ounces of Butter (NOT margarine)
1 lb of Light Brown Sugar
1 lb of Treacle

Melt the butter in a large pan, then add the sugar and treacle. Bring to the boil. Then turn the heat right down until it is gently simmering. Keep it at simmering point for at least 8 minutes. Then start testing for the setting point, using a dish of ice-cold water.
You don't need to grease the tray you set the toffee in, but it MUST be metal - not pyrex or glass.

I buy empty toffee trays from the toffee stall in our local inside market for about 25p each.

[Xiomara]

Right, I have renewed determination now!

I shall swing in by the supermarket en route home from work and get ingredients again. Hopefully I'll be third time lucky.

It does sound very much like it's the heat I'm going wrong with as that's the same ingredients I used in my previous 2 attempts (minus the treacle but that sounds scrummy so will add that too now)

While I'm remembering, does it matter how thick or shallow the dish is for pouring it into? The only metal one I have is proper roasting trays OR the tray of my grill LOL. Also, how long am I looking at for it to be completely set?

[nickmo]

Hi X - use a shallow metal tray not a deep roaster. It is ready to scoff when cold - it takes as long as it wants to....

Try chucking in some blanched chopped almonds too....

[TheWinner]

You could possibly use a swiss roll tin if you have one. Tesco's and other supermarkets do a very cheap range of bakeware (and you could also use it later, for many other things). Let me know how you go on.

[Xiomara]

THANK YOU THANK YOU THANK YOU!!

It turned out perfectly! I definately hadn't left it on the heat long enough before, the whole consistency changes when it's at 'setting' stage, I could feel it.

nickmo, I'm sorry I didn't see your answer until after I had bought the ingredients, however, now I am much more comfortable with it, I will add some to my next batch.

Thanks again! :0)

[nickmo]

Hi X - glad it worked - nice feeling of achievement when it turns out ok - you'll be on the fudge route next I trust, then the peppermint creams, humbugs, parma voilets....once you get the 'feel' of the toffee, you should be ok to try pulling the sugar too - this makes the traditional boilings as well, which will really inpress!

Bon appetit!

[Xiomara]

Parma violets??? I didn't know I COULD make them at home!! I adore parma violets and go through phases of nipping to the pick n mix just for them LOL.......do you know how to do it?

[TheWinner]

Hi xiomara, I am so plesed for you. Well done!

[BBWCHATT]

I thought you might enjoy making some version of these Xio:

BUTTERCREAMS

These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.

Filling Ingredients:
1/2 cup LAND O LAKES� Butter, softened*
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla**
4 cups powdered sugar

Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Instructions:

Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)

Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.

**Substitute 1 1/2 teaspoons almond, maple, strawberry, lemon, orange, peppermint or rum extract.

Yield: 5 dozen candies

Note: These are very RICH and very SWEET - you will want to give some of them as gifts.
We like the maple flavored ones best - but we also like the peppermint.

BBWCHATT
The old lady in Chattanooga, Tennessee, USA

[nickmo]

Hi X - try a violet jam as well if you like an old fashioned flavour:
1 cup violet blossoms tightly packed. Use the whole flower as the stamens are edible too....
1 1/2 cup water
juice of 1 lemon
2 1/2 cup sugar
1 pkg of powdered pectin

Put blossoms, 3/4 cup of water and the lemon juice in a blender amd blend until you have a smooth violet colored paste.
Slowly add the sugar and blend until dissloved.
Mix pectin and 3/4 cupof water in a sauce pan and bring to a boil. Boil hard 1 minute. Pour hot pectin mix into blender with the violet mix and blend for about another minute.

Pour quickly into jars and seal. You can store this in the freezer too...

For a violet sugar, layer violet flowers alternately with sugar, and leave to mature for a week - same as for vanilla sugar really...

Like lavender as well, violet is an old time flavour - use the leaves to make a cream cheese flavouring, add to mayonnaise, chop and use in tomato soup....try steeping the flowers in a vinegar - it goes all violety coloured and ahs a really delicate background flavour - great for salads!

Use them to flavour a sorbet, or a granita, add to ice cream - you can make a lot of things with flowers for nice subtle flavours....just chuck violet flowers onto salad leaves to impress the guests for the easiest use...

And to answer the Q - can you make Parma Violets? - quite straight forward - make a sugar paste - use powdered sugar, and knead it with a little gum arabic (buy 50g for about �1 - you can get it on the web or ) or gum tragacanth (get it from sugar craft suppliers) , add the violet as a syrup and roll into pellets. When dry - you have Parma Violet sweets...been done since the 15th century....

Violet syrup - recipe http://www.thefoody.com/hpres

[nickmo]

Meant to add sugar paste recipe too for the quantities - no mystery to it -

500g icing sugar
15g powdered gum arabic or gum tragacanth

Seive the sugar and gum together into a bowl. Add flavouring - add water to make a paste until it is a firm consistency and add more icing sugar/gum mix to get the mixture consistent - roll out, leave to dry - instant sweets.....

Experiment with kneading the petals of edible flowers into the mixture (make sure they have not been treated with pesticides); or try rose water, orange flower water, vanilla essence, or oils from lemon, orange or lime peel.

Keep the unused portion in clingfilm until you want to add the flavourings if you make a couple of differnt types in one go.

Show off - decorate with edible gold (get it from sugar craft shops or Asian sweet shops may have it too) and cut into little shapes before it dries out...like making your own Love Hearts - use a fine paint brush and food colourings to write your own messages...

Have fun!

[Xiomara]

Thank you BBWCHATT and nickmo :0)

I'm still a little surprised actual flowers are used! LOL

I've printed it all off and will most definately give it all a bash! I'll let you know when I do.

Thanks again everyone :0)