Caramel and toffee both arise from cooking sugar to different stages, defining their textures and tastes. Candy-making emphasizes precise temperature control to create various forms, resulting in distinct outcomes from soft gummies to hard candies. While caramel, being simpler, is just heated sugarâoften to 340 degrees Fahrenheit, to turn it brownâtoffee requires specific temperature ranges. The article reveals the complexities behind seemingly similar candies and highlights the craft's demand for precision, ultimately encouraging a deeper appreciation for candy-making.
Candy specifically refers to the cooking of sugar, which transforms it into many different forms. Adding flavor is part of it, too, of course, but the core of candy-making revolves around using the right cooking temperatures to achieve different textures based on how much water it leaves behind.
There are actually six different stages, some of which are only achieved within a narrow temperature range of less than 10 degrees Fahrenheit.
Toffee tends to be more narrowly defined in this area, whereas caramel comes in a range of textures from liquid to hard. Both can be used in a variety of recipes.
If you want to make either at home, you will quickly become acquainted with the maddeningly difficult precision that it takes to make candy, and hopefully come out with a newfound appreciation for the craft.
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