This Homemade Saltine Toffee Recipe Is Quick, Easy & So Delicious! (2024)

FAQs

Why is my saltine toffee chewy? ›

If your saltine toffee, or Christmas crack, is chewy, it's because the chocolate hasn't fully set yet. Try popping it in the fridge for 15 minutes to firm it up. Do not store it in the fridge for any longer than 15 minutes, however.

Saltine crackers coated with caramel and chocolate make a salty, crunchy and very classic holiday treat. Irvin is a critically acclaimed cookbook author and food blogger. His cookbook "Marbled, Swirled, and Layered" was chosen as one of the best baking cookbooks of 2016 in the New York Times.

Storing Leftovers

Just make sure your house isn't too warm, or the chocolate will start to melt again. In the Refrigerator: You can also store your Christmas crack in an airtight container in the refrigerator. It will stay fresh for about 2 weeks. In the Freezer: You can freeze Christmas crack!

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

Popping candy is made by adding pressurised carbon dioxide to crystalized sugar. When the sugar dissolves in your mouth, the gas is released to produce a surprising fizzing explosion. Ingredients: sugar, glucose, cocoa butter, lactose (milk), carbon dioxide (E290).

The original PayDay candy bar consists of salted peanuts rolled over a nougat-like sweet caramel center. Since 1996, classic PayDay candy bars without chocolate have been continually produced by The Hershey Company.

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While being prepared, toffee is sometimes mixed with nuts or raisins.

Saltine crackers may improve symptoms of upset stomach in people with gastroparesis or nausea and vomiting induced by pregnancy or chemotherapy treatments.

10 saltine crackers are equivalent to 12% of the Daily value of sodium. Excess salt intake increases the risk of heart disease and high blood pressure. The Bottom Line is saltine crackers is ok to consume if you do it within moderation. The sodium and salt in the saltine crackers are what makes it unhealthy.

Why did my Christmas crack separate? ›

Why did my Christmas crack layers separate? Make sure the hardened caramel topping is still warm when you add the chocolate to prevent separation.

Why is my Christmas Crack chewy? Being a little chewy is normal and makes for a better mouthfeel than super hard, break your tooth caramel but if it's TOO chewy it can be a bit sticky. Make sure you heat your brown sugar mixture to 280ºF (138ºC) or let it boil for 5 minutes before removing it from the heat.

Store crackers in an airtight bag to help them keep their crunch. The appeal of crackers is in their crunchiness, so it's crucial to store them correctly if you don't want to end up with chewy snacks. According to Leaf TV, the best way to store crackers is in an airtight container or bag in cool and dry place.

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

The staling of dry, crisp foods such as crackers, tortilla chips, and crunchy cookies occurs because moisture from the atmosphere gets absorbed by the item's starches, which soften and rob it of its crisp texture. Luckily, this process is reversible.

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.