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

FAQs

Why is my cracker candy chewy? ›

The caramel topping needs to get to the hard-crack stage or it will be chewy. This means you may have to bake it a little longer or adjust your oven temperature slightly (every oven is different). I insist on a candy thermometer.

Saltines are a blank canvas — perfect for soaking up butter and warm spices, or as a vehicle for prosciutto, smoked salmon, or even sorbet.

Soda crackers are allowed to rise for twenty to thirty hours, then alkaline soda is added to neutralize the excessive acidity produced by the action of the yeast. The dough is allowed to rest for three to four more hours, to relax the gluten, before being rolled in layers and then baked.

Why is my cracker toffee chewy? For firm toffee, the caramel needs to cook to what's known as "hard crack" stage. If you pull the toffee out of the oven and it isn't bubbling all over, leave it in for additional time. If using a thermometer, the temperature of the caramel should reach about 300°F.

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.

Put sugar, water, vinegar, and syrup in a heavy 4-quart saucepan (cast iron if you have it). Gently heat mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover, and boil for 3 minutes.

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.

The bright wrapping of the Christmas cracker contains a cardboard tube. Attached to the side of the tube inside the cracker is a strip of paper. This paper has been treated with a tiny amount of gunpowder – an explosive mixture of potassium nitrate, charcoal and sulphur.

While saltine crackers aren't considered healthy because they lack nutritional value, they do offer some potential benefits, especially for people dealing with digestive issues or nausea. Saltine crackers are easy to eat when you have an upset stomach or nausea because they are odorless and bland.

Toast or Crackers. Toasted bread or plain crackers, like saltines, can help absorb excess stomach acid and relieve an upset stomach. Toast and crackers are also easy to digest, which can also help alleviate stomach upset.

Are saltine crackers junk food? ›

Saltines are low in fat and calories, but they're really not much more than empty carbs — so they aren't the worst, and they aren't the best. To determine whether they really count as "healthy" is going to depend on your definition of the word and how these low-calorie crackers can best fit your needs.

So what critical function do those pinholes serve? They allow steam to escape as the cracker puffs up (making it crispy), and they keep each cracker unit from blowing up into a cracker pillow as it bakes. According to Deep Dip, our appetizer informant, Keebler makes both 13-hole and 16-hole saltines.

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.

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.

To speed that process along, leave the candy in a loosely covered container with a damp paper towel. If the candy is not wrapped, place a double sheet of plastic wrap between the damp towel and the candy. Change the damp towel every two to three days. It will still probably take a month or so for the candy to soften.

In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. 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.

Chewy candy can negatively impact your teeth because it may get stuck between them and be difficult to remove. Sticky candy may also damage any fillings or crowns, which often requires dental work.

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.