Ask the Expert
Why does toffee separate?
Making candy, especially toffee, is an art that can be very tricky. During the cooking process the butter can separate from the sugar mixture, which is frustrating to the candy maker. Why does this happen?
First, an abrupt temperature change can cause separation. It either got too cold or too hot in a short amount of time. Start cooking on medium-low setting to gently melt the ingredients.
Second is the amount of stirring. If a recipe says to stir constantly and you don’t stir enough, separation can occur.
Third, the type of pan used for cooking can create “hot spots” in the candy mixture. Thin, lightweight pans don’t conduct heat evenly.
Finally, humidity in the kitchen can cause the candy to attract moisture. This added moisture will take longer to evaporate and cause separation.
Can it be saved? Maybe. Try removing the pan of candy from the heat and stir constantly to combine. Gradually return it to the heat while stirring. Another trick is to add a tablespoon or two of very hot water and stir until it comes back together. If the separation happens after pouring the candy to cool, it can’t be saved. But don’t despair - it can be crushed up for ice cream topping or in cookies.
Source: http://tinyurl.com/55ffrc
Is agave syrup a good sugar alternative?
Agave syrup comes from the Mexican agave plant and is showing up in many foods as a “natural” sugar. It can also be used as a tabletop sweetener. But many say it’s not a better sugar than regular white sugar. Agave syrup has 20 calories per teaspoon, slightly more than sugar. It contains about 90% fructose. This is more suitable for diabetics because it doesn’t cause blood sugar spikes like glucose. But some research shows too much fructose can cause insulin resistance, raise triglyceride levels, lower HDL cholesterol, and possibly harm the heart and liver.
The “natural” label on agave syrup is misleading because the syrup is processed much like high-fructose corn syrup. In fact, there are some agave syrups that contain some high-fructose corn syrup. So, it’s a personal choice. Agave syrup is not much healthier than sugar. It tastes sweeter and dissolves well in liquids. But it is just another form of processed sugar.
Source: UC Berkeley Wellness Letter, Dec. 2009
Can I can my chocolate sauce?
Although there are numerous recipes for chocolate sauces circulating on the internet, they are low acid recipes and are a risk for botulism food poisoning. Any recipe that uses the boiling water canning process is especially risky. Unfortunately there are no science-based, tested recipes for chocolate sauces utilizing the pressure canning process in either the USDA Complete Guide to Home Canning, the University of Georgia’s So Easy to Preserve, or in publications from land grant University partners in the Extension System. I would recommend you freeze it instead. Try this recipe:
Freezer Chocolate Fudge Sauce
- ½ cup margarine or butter
- 3 squares (3 ounces) unsweetened chocolate
- 2 ½ cups sugar
- pinch of salt (optional)
- 12 oz. can evaporated milk
- 1 teaspoon vanilla
Melt margarine in the top of a double boiler. Add chocolate and melt, while constantly stirring. Add sugar gradually, ¼ cup at a time, while stirring. Then add salt, if desired.
Next, gradually stir in the evaporated milk and finally add the vanilla. Cook until desired thickness – approximately 1 hour, stirring occasionally.
Pour sauce into a clean, warm, wide-mouth quart jar or similar freezer-safe container(s).
Allow the sauce to cool at room temperature for 1 to 2 hours. Seal and freeze. The sauce should remain soft enough to spoon out portions while frozen.
Source: University of Georgia So Easy to Preserve
Nichole Burnett, JoCo Extension
Nichole Burnett, MS, RD, LD is the Family and Consumer Sciences Agent at the KSU Research & Extension, Johnson County Office. You can contact her at Nichole.Burnett@jocogov.org.
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