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How to add natural flavors to soft Caramels

Hello everyone,

I am making caramels similar to the ones by Henri Le Roux in the following link:

http://www.chocolatleroux.eu/the-cara...

but my question is how can someone flavor caramels without using artificial flavors or oils? which Henri Le Roux claim. is there a way to infuse the cream with fruits before adding the cream to the sugar and continue the cooking process of the caramel?

Flavors I am thinking to use are:
Apple, Strawberry, Raspberries, Orange, Chocolate, Ginger and others.

Thank you in advance.

Aug 13, 2012
Imar83 in Home Cooking

My Almond Toffee is melting

Looks like a possibility, because as you said my troubles are with cooking sugar, I will get a new thermometer.

Jun 06, 2012
Imar83 in Home Cooking

My Almond Toffee is melting

by slow melting you mean to melt the butter on low heat when starting to cook ?

Jun 03, 2012
Imar83 in Home Cooking

My Almond Toffee is melting

What I do is that as soon as the butter boils, I stir in the sugar, then I brush the sides of the pan with water, then when it boils again I add the salt and Lecithin and I do not stir until I remove it when it reaches the desired heat.

Actually that is what makes me go crazy ! :)
I know that I am cooking the Toffee using the right quantities of ingredients and the right steps and approach, but it fails to keep the crunchy texture after keeping it at room temperature for 3-5 minutes.

Jun 03, 2012
Imar83 in Home Cooking

My Almond Toffee is melting

Yes of course, I always use it when cooking the toffee, but the problem is that when I get it beyond 293F, the batch starts to evaporate and it starts to release fumes which is caused by the smoke point of the butter, that's why I remove it at that temperature.

Jun 03, 2012
Imar83 in Home Cooking

My Almond Toffee is melting

I am cooking it until it reaches the Hard Crack phase, I remove my patch from heat when it reaches 293 F, here is my recipe:

550 grams of butter
610 grams of Sugar
126 ml of water
salt
lecithin
Almonds
Milk Chocolate

Jun 03, 2012
Imar83 in Home Cooking

My Almond Toffee is melting

I am cooking it until it reaches the Hard Crack phase, I remove my patch from heat when it reaches 293 F, below is my recipe.

Jun 03, 2012
Imar83 in Home Cooking

My Almond Toffee is melting

Hello,

I am making Almond Toffee at home and I am facing this issue that I wish that I can find a solution for, or at least have a scientific explanation of why it is happening.

When I am done from cooking the Toffee and after the layers of chocolate has stiffen, I move the toffee to the freezer to be stored. When I get the Toffee out of the freezer, the color of it is light brown (Beige) and when eaten the texture of it is really great and do not stick to the teeth.

But, when I leave it out for only 3 to 5 minutes, the color of the toffee starts to change to dark brown and it looks like it has started to melt. When eaten it does not have the great texture anymore and the toffee starts to stick to the teeth.

The first explanation that came to my mind that the butter is causing this because it starts to melt, but what confuses me the most, is that I have once ordered Almond Toffee from Enstom's and it was shipped in relatively hot weather but when I have received it, it has maintained the brittly texture and its light color.

I would be really happy if someone can solve this puzzle of mine.

Thanks.

Jun 03, 2012
Imar83 in Home Cooking

PLEASE HELP: Problems when cooking Almond Toffee

Thank you all for you replies.

@jeanmarieok: lethicin is an emulsifier and it is used to prevent the fats from splitting, I have seen it used by some of the manufacturers of Toffee.

@babette feasts: I Have ordered Enstrom's Toffee once and I really like the way it was done, so since then I was trying to make something similar, now my Toffee gets similar to it only when it is but in the Freezer, but as soon as it is out just for few minutes the Toffee Changes.

@dave_c: I am trying to get something similar to Enstrom's Almond Toffee http://www.enstrom.com/almond+toffee/

Nov 29, 2011
Imar83 in Home Cooking

Caramel trouble

Hi RosemaryHoney,

Can you please take a look at this post of mine?
http://chowhound.chow.com/topics/818783

I need help in cooking the Almond Toffee, so since you cook it it will be great of you can help me out.

Thanks.

Nov 20, 2011
Imar83 in Home Cooking

Caramel trouble

Hi RosemaryHoney,

Can you please take a look at this post of mine?
http://chowhound.chow.com/topics/818783

I need help in cooking the Almond Toffee, so since you cook it it will be great of you can help me out.

Thanks.

Nov 20, 2011
Imar83 in Home Cooking

PLEASE HELP: Problems when cooking Almond Toffee

So I am trying to cook Almond Toffee but I am facing some problems with it, below is how I am exactly doing it:

- I cook the Butter and Water until it boils, then I stir in the Sugar.
- Then as soon as it starts to boil again I add Salt and Lecithin and stir for seconds to dissolve them in the mix.
- When the mixture reaches to 250f I add the roasted almonds and mix them with the mixture of Sugar and Butter.
- I cook the mixture and keep stirring it until it reaches 290f and then I spread the Toffee into a cooling surface.

The Problems:
1. I know that stirring should not happen while cooking but the if I do not stir, the mixture gets burnt fast and the almonds are burnt because they will be in the bottom of the pan. SO how to avoid this ?

2. After the mixture cools, I cover it which chocolate and then I put it in the refrigerator. when I do the Toffee change its color to be light and as soon as I get it our of the refrigerator it gets dark after 5 minutes.

3. Also when I get the Toffee out of the refrigerator it feel like it start to dissolve and it gets greasy and the task change, as opposed to when eating it directly from the refrigerator. What is causing this ?

4. I have read that Toffee must be aged and kept aside for a while before eating it, for how many days it should be aged? also where should be aged? in the refrigerator or outside ?

I would really appreciate if someone can help me with this.

Thanks :)

Nov 20, 2011
Imar83 in Home Cooking