To get fudge to its right consistency, you need to cook it to the soft-ball stage, which happens at 235 to 245 degrees Fahrenheit. Instead, I did the cold water test(use tab water, not icy cold water though). i would say just keep whipping/creaming and it will turn out fine. i used a whisk and beat and beat and beat and it turned out great. But instead of getting a few huge crystals (and grainy candy), you get lots and lots of tiny crystals, which make for thick, smooth candy. Q: I’m wondering if you can help me salvage a batch of caramels. You can get the best discount of up to 60% off. The latest ones are on Dec 05, 2020 Why oh why didn't my toffee harden properly? No … I've been reading tips but see they're a little dated so wondering if it's still ok to put back in the pan to reheat after it's been in the fridge. It hardened like a brick.Could I put it back in the pan, melt it down, and add more cream? The "grainy" look I guess would be crystallisation, which has a couple of causes when making caramel sauce. How To Fix Grainy Toffee Overview. Would appreciate any tips please. How To Fix Grainy Toffee can offer you many choices to save money thanks to 21 active results. At this point, the sugar concentration is roughly 85 percent and, when dropped in cold water, the candy forms a soft, malleable ball. I made Dan Lepard's treacle pecan caramelst last night. Set your crunchy chocolaty concoction aside and clean all your utensils to start fresh. A lot of big crystals in fudge makes it grainy. I simmered it constantly for 25 minutes and still, only firm goo at the end. The new discount codes are constantly updated on Couponxoo. I made two batches yesterday — the first was plain fleur de sel caramels and turned out perfectly. Ideas? If you notice a greasy buttery layer forming on top while the toffee cooks, it means the toffee is separating. In the second batch I infused the cream with thyme but otherwise it was the same recipe. You can try adding in 1 tablespoon of water at a time and slowly stirring to recombine. The recipe you are using is new to me (gee there are a lot of recipes for caramel sauce), the biggest difference being lack of water to sugar (or in another way, too much sugar to water ) for the dissolved sugar to stay "invert." there was a lot of liquid in that mixing bowl along with a lot of grainy sugar. By letting the fudge cool without stirring, you avoid creating seed crystals. I made this on a butter:sugar=1:1 base.I didnt use the candy thermometer, as I dont seem to manage too well to cook and read at the same time. usually i don't have too much trouble making candy, but last night was an epic fail and i'm here in search of advice. i added the egg too, and that really seemed to help it along. I've just made homemade toffee for the first time it tastes lovely and creamy but not hardening! 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