tag:blogger.com,1999:blog-6860110177277868021.post7109913663488071725..comments2024-03-20T03:53:01.162-07:00Comments on <b>So Fly<br></b>: Tasty Tuesday: FailK-Koirahttp://www.blogger.com/profile/01933780350863090595noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6860110177277868021.post-15348119865307518432013-11-27T12:57:36.837-08:002013-11-27T12:57:36.837-08:00As a 46 year toffee veteran i tell you it has noth...As a 46 year toffee veteran i tell you it has nothing to do with the butter. Your problem lies in the temperature. It has to be on high heat, not medium-high heat :) <br />If you have a gas stove, it will most likely not be hot enough.<br /><br />I dip many chocolates every christmas and people gun for them. Toffee being the foremost. I have had many say how amazing it is. Toffee is very difficult to time correctly. <br /><br />Here is how i gauge when to remove from heat. The mixture will smoke, and the color should be like a brown paper bag color. <br /><br />I teach classes on this and many people struggle to get this right. Now and again i miss the mark, but very rarely. Mine comes out with a nice lite color that is not burnt or too soft/sticky. Its PERFECT!<br /><br />Jakehttps://www.blogger.com/profile/00242231392880959671noreply@blogger.comtag:blogger.com,1999:blog-6860110177277868021.post-3786325903246042232011-12-13T17:38:17.336-08:002011-12-13T17:38:17.336-08:00I am so hungry. Now I want toffee!I am so hungry. Now I want toffee!Bassetmommahttps://www.blogger.com/profile/15016708510665819531noreply@blogger.comtag:blogger.com,1999:blog-6860110177277868021.post-14200238722134869572011-12-13T16:22:16.993-08:002011-12-13T16:22:16.993-08:00The Christmas candy looks great :-)The Christmas candy looks great :-)An English Shepherdhttps://www.blogger.com/profile/17538962642970952214noreply@blogger.comtag:blogger.com,1999:blog-6860110177277868021.post-66801676017220216302011-12-13T09:29:25.318-08:002011-12-13T09:29:25.318-08:00I can only imagine how frustrated you were. Glad y...I can only imagine how frustrated you were. Glad you now know what the problem was.Anonymoushttps://www.blogger.com/profile/08543148122748744007noreply@blogger.comtag:blogger.com,1999:blog-6860110177277868021.post-59132404586716063672011-12-13T05:37:30.991-08:002011-12-13T05:37:30.991-08:00Woof! Woof! WOWie! My mom LOVES it. Happy Tasty Tu...Woof! Woof! WOWie! My mom LOVES it. Happy Tasty Tuesday! ENJOY! Lots of Golden Woofs, SugarGolden Woofs! SUGARhttps://www.blogger.com/profile/15060075282499486355noreply@blogger.comtag:blogger.com,1999:blog-6860110177277868021.post-66423559729832090502011-12-12T22:40:48.451-08:002011-12-12T22:40:48.451-08:00Yup, it's totally the butter at fault here. wh...Yup, it's totally the butter at fault here. when you freeze anything, the water molecules in it freeze faster than the other molecules and the butter separates. It's never quite the same again! I so learned this the hard way one year when I was making 12 dozen fudge bars for a cookie exchange! Get fresh butter and it should work just fine :0)Kolchak Pugglehttps://www.blogger.com/profile/03246753495695769393noreply@blogger.com