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.

Foods high in starch — such as saltines, bread, and toast — help absorb gastric acid and settle a queasy stomach. "The bland nature of a cracker helps to satisfy hunger (excessive hunger can exacerbate nausea) without the strong smells or tastes that may increase nausea," says Palinski-Wade.

You don't want to eat too many saltine crackers (or even make them part of your daily diet) because they are high in sodium, easy to consume in excess and provide almost no nutrients. Some healthy alternatives to saltines include whole grain crackers, nut and seed crackers, and gluten-free crackers.

Brittles and toffees accumulate small amounts of acid from the browning reactions that occur during cooking. This is one reason why the baking soda is added at the end of cooking. The soda reacts with the acid to make bubbles, and the syrup foams.

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.

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).

Saltine crackers provide moderate amounts of salt, which can become high levels with increasing portion sizes. Excess salt intake is linked to the development of high blood pressure and risk of heart disease.

Effects. Crackers, especially salted varieties, contain high amounts of sodium. Too much sodium in your diet can cause an increase in your blood pressure. According to registered dietician Karmeen Kulkarni, a single serving of crackers typically contains around 200 mg of sodium.

Make sure you choose your crackers carefully, as many brands are high in refined flour and added sugar, which may negatively affect blood sugar levels. To avoid these ingredients, always choose crackers made with 100% whole grains.

Goldfish

Goldfish Original Crackers are high in sodium, and in just 30 grams of the product, there are 230 milligrams. They're also fairly high in calories, with 140 calories in every serving size — which could be wolfed down in a few handfuls.

Can dogs eat saltine crackers? ›

Saltine crackers with dabs of peanut butter can be tasty occasional dog treats for your furry friend; however, too many of these salty carbohydrates can be bad for canine companions in large quantities.

Crackers With Seeds Are a Smart Pick

Look for crackers made from mostly or all seeds—think flax, sunflower, pumpkin, and more. “These supply healthy fats, fiber, and protein,” Keating says. They also tend to be gluten-free.

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.

Store homemade toffee in an airtight container at room temperature for up to a week or in the fridge for up to two weeks.

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

If you find that your candy is very sticky and chewy it's most likely because you didn't cook the brown sugar and butter long enough. Make sure it comes to a good roiling boil and continues to boil for the entire 3 minutes. This toffee will be slightly chewy, but it shouldn't be very sticky or super soft.

Keep Crackers Away from the Refrigerator

However, crackers are not one of them. Moisture is the number one way to kill a crunch, and placing crackers in the fridge can cause them to go soggy rather quickly. Instead, to keep your crackers crunchy, place them in an airtight container and store them at room temperature.

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.

a hard, chewy, often brown sweet that is made from sugar boiled with butter.