Why has my honeycomb toffee set in layers?
I made honeycomb toffee today, but it's set in 'layers'. The top is crispy and bubbly, as it should be, but there's a layer on the bottom of chewy sticky toffee without bubbles. Can anyone tell me why this is and how I can stop it happening in the future? Google has turned up nothing.
You can see the definite layering in this photo:
Best Answer
It's normal for some layering in home made foamed sugar (hokey pokey, honeycomb etc.)
The problem is that you can't stir it quick enough to get an even distribution of acid to alkaline (the bubble making process) throughout the mixture before it cools to the point you can't stir it
Factories use fancy heated augur style stirrers to avoid this, and they don't make domestic sized machines like that
Mixing in the alkaline while the pan is still on the heat. Mix fast and carefully with a rubber spatula so you can get into the corners on the pan, and then scrape out with the same tool. Time is very short
Make sure you acidify the sugar (a tsp of white vinegar will do). Carefully sift the alkaline powder a few times, and make sure you add it to the pot evenly, not in one big lump
Also, adjust the recipe acid and alkaline quantities, you may have insufficient to fully react with the quantity of melted sugar?
Pictures about "Why has my honeycomb toffee set in layers?"
What can you do with failed honeycomb?
It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage.How do you make honeycomb crunchy not chewy?
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Why Is My Homemade Honeycomb Chewy ? The syrup is taken off the heat too soon, it's a common mistake and one I made! What is this? Underheating the sugar makes the honeycomb sticky so it won't set correctly.What temperature does honeycomb need to be?
How to cook honeycomb. The most important thing to get right is the degree of caramellisation; the ideal temperature is hard ball stage, 250-265F/121-130C. Best results are obtained with white sugar rather than brown sugar, so you can more easily judge the colour if you don't have a sugar thermometer.Professional Baker Teaches You How To Make HONEYCOMB!
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