Stirring butter toffee mixture while cooking
When making toffee (equal parts sugar and butter, half-pinch of salt, water, vanilla) is it necessary to continually stir the mixture after it comes to a boil and the sugar has completely mixed in with the butter?
If it is not necessary, is it also not recommended? Or does it matter one way or the other?
Best Answer
I'm not sure it matters that much. In melting sugar for various candies, the reason for not stirring is so that you don't inadvertently cause the sugar to recrystalize. For toffee, that isn't a concern. I'd stir it at least enough to ensure it won't scorch, and not worry about it otherwise.
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Should you Stir toffee while cooking?
What is this? 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.Can you stir toffee too much?
The most common recommendation is constant and even stirring from beginning to end. I say that is unnecessary too! After much trial and error (clumps of grainy caramelize sugar swimming is a pool of melted butter) I have come up with my own method that is foolproof and perfect every time.Should you Stir English toffee?
Yes, it is best to stir continuously when making toffee. This helps the candy to heat more evenly and also reduces the chance of the butter separating or sugar crystals forming. It does seem odd that your temperatures fluctuate so much when stirring and not stirring.What to do if butter separates in toffee?
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.How to Make Toffee | My Favorite Holiday Treat!
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