When making homemade candy like toffee, what temperature are you suppose to cook it?!
Answers: I just made toffee today and am not sure about the taste. One time I made it and cooked it at too high a temperature so it tasted burned. Today's batch was cooked on medium, but it still has a little bit of an overcooked taste, even though I cooked it to 300 degrees, like the recipe said. What temperature do you use on the stove? I looked up a recipe online and it said to cook it on high, so maybe I'm cooking it for too long since I have it at a lower temperature??
I always stay right at the pot, using a medium high setting until the boiling starts and then with the thermometer in I adjust the setting as need be.
350-400
hard crack stage. remember to use a meat temperture stick to test or a fryer temperture tester
Check the type of margerine you use. We had problems with some of it before. It had lard in it. That just doesn't cook right in candy !!
The temperature you use shouldn't matter. The big thing is to get it to the right temperature. Sounds like it should have been ok today. Sorry you're having problems with it.