Chewy Sugar Free Keto Toffee Recipe (2024)

FAQs

Why is my toffee chewy and not crunchy? ›

Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.

Sugar free creamy toffees with sweeteners

Ingredients: sweeteners (maltitol, isomalt, sorbitol syrup, sucralose), palm fat, butter (milk)(4.4%), cream (milk)(3.9%), flavourings, salt, emulsifier: soya lecithin, colour: ammonia caramel.

The soda reacts with the acid to make bubbles, and the syrup foams. When the cooked syrup is poured out and begins to harden, many of the tiny bubbles are trapped before they can escape (another reason the baking soda is added at the end).

You can try adding in 1 tablespoon of water at a time and slowly stirring to recombine. Separating (and/or crystallizing where the toffee turns sugary and grainy) can happen with sudden drops or spikes in the temperature or with constant, vigorous stirring.

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

Sugar Free Assorted Toffee: Sugar Free Sweets

A wonderful mix of wrapped assorted toffee, all sugar free, all creamy and delicious. You'll find liquorice, banana, mint, Devon and more in the mix. Excessive consumption of sugar free products can cause laxative effects.

Yes, children and adults with diabetes can and do eat candy. The key is moderation and making sure to track the number of carbohydrates and calories eaten. Sugar-free candies can be better for blood sugar levels, but they still contain carbs and calories.

Many sugar-free treats get their sweetness from substances called sugar alcohols. These compounds, including maltitol, isomalt, xylitol, and sorbitol, contain neither sugar nor alcohol (in the traditional sense). Rather, they provide sweetness from compounds that human intestines cannot absorb as readily as sugar.

NOTE:[i] Most recipes recommend constant stirring from start to finish to prevent butter and sugar separation. Constant stirring will not hurt the mixture, but I have found it is unnecessary. You will stir the mixture a little as it cooks.

Is light or dark brown sugar better for toffee? ›

Taste is obvious: sweets made with dark brown sugar will have a slightly deeper flavor with those notes of caramel and toffee I mentioned.

Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.

Though they're lower on the glycemic index than regular sugar, some sweeteners used in sugar-free candy, like maltitol and xylitol, can still have an effect on blood glucose, which means they might kick you out of ketosis.

Are sugar-free candies keto-friendly? Many sugar-free candies are keto-friendly. But it's always important to read the nutrition label to determine how many total and net carbs a product contains to decide if it can fit your dietary needs. One sugar substitute to limit while on a keto diet is maltitol.

A bite from a candy bar? Yes, temporarily. High insulin levels kick you out of ketosis. But you may find that after an extended fast, where your body has become fat adapted, even after all a meal, your body may continue to produce ketones for a while.

If your saltine toffee, or Christmas crack, is chewy, it's because the chocolate hasn't fully set yet. Try popping it in the fridge for 15 minutes to firm it up.

Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .

The soft-crack stage occurs at 270 to 290 F. At this stage, the sugar concentration of the syrup is 95 percent, which determines how pliable or brittle the candy will be. The soft crack stage is used for saltwater taffy, nougat, toffee, and butterscotch.