Final moisture of product is very critical in deciding graining of product over period of time. The other main factor will be storage temp.
More moisture will lead to faster graining.
Regards,
Tushar
The freezing point of toffee is relatively high, so by merely leaving it in a slightly chilled room it will set. However, you may notice that toffee is not actually a solid most of the time, and is more like an extremely viscous liquid.
To make traditional toffee, you will also need butter and possibly cream. Using just sugar and water may result in a hard caramel instead.
Yes - that is how caramel and toffee and so on are made.
Toffee is sweet and solid but can be chewy and pliable, so it does not break easily.
The sugar in milk is lactose.
No; toffee is made out of sugars, which are carbohydrates.
yes example milk toffee chocolate toffee butter toffee lolly pop etc...................
Toffee is a liquid.
Yes, toffee is a carbohydrate. It is composed mostly of sugar.
The band that sang Coffee Toffee in the Wendy's Coffee Toffee Twisted Frosty commercial is Frosty Posse.
Toffee Apple - album - was created in 1987.
toffee originally came from chocolate, the chocolate is heated up then softened
The cast of Sofi Toffee - 2001 includes: Sofi Tzadka as Sophie Galia Yshai as Toffee
yes the heath bar has toffee it says it right on the wrapper ..
toffee carrot toffee carrot
toffee coffee
No you cannot make toffee without vinegar. I have a dessert and candy restaurant and it is impossible to make toffee without vinegar, unless you want hard dull toffee, trust me on this one.