Saltine Toffee Recipe (2024)

FAQs

Why is my saltine toffee chewy? ›

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. Do not store it in the fridge for any longer than 15 minutes, however.

Try the 3,2,1 strategy.

This strategy is done by eating your crackers in sets of three, then two, and eating the last cracker on it's own. Your saliva is absorbed after eating two saltines separately, so when you use this strategy it is said to be easier since half of the challenge is over with in the first go.

UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1], RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), SOYBEAN AND/OR CANOLA OIL, PALM OIL, SEA SALT, SALT, MALTED BARLEY FLOUR, BAKING SODA, YEAST.

Foods high in starch — such as saltines, bread, and toast — help absorb gastric acid and settle a queasy stomach. "The bland nature of a cracker helps to satisfy hunger (excessive hunger can exacerbate nausea) without the strong smells or tastes that may increase nausea," says Palinski-Wade.

Low and slow

Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. 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.

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).

For cracker dough to bake to a perfect crisp, it needs to release the steam. Basically, perforating crackers with holes (also called docking) helps release steam from the dough when it bakes to keep the crackers flat. Browse our entire collection of Cracker Recipes.

THREE? They say this is fairly impossible. All we are asking you to do is eat THREE cream crackers in one minute or under. You cannot drink or eat anything else during this time.

By the 1870s, the addition of coarse salt to the top of crackers led to the name “saltine.” Now “soda cracker” is less commonly used than the term “saltine,” but a saltine is still a soda cracker,” Hastings said.

Crackers are higher in calories and sodium than bread, and usually contain higher amounts of fat. In addition, crackers contain little to no fiber. However, in small quantities paired with foods that have fiber and protein, such as cheese and grapes, crackers can be a great addition to a healthy diet.

What happens if you eat too many saltines? ›

No single food in moderation will directly affect your weight, including saltine crackers. However, because saltines are small, it's easy to eat a lot of them at once. That could lead to over-consuming calories and sodium, which may contribute to weight gain.

Although eating a serving of saltines crackers is low in calories and shouldn't lead to weight gain alone, when you start eating two, three or four servings at a time, you consume a whole lot of calories and sodium, with almost no nutrients. This can cause bloating and weight gain if done frequently over time.

There's no medicine for stomach flu. Antibiotics don't work on viruses — they're for bacterial infections. The best thing you can do to help your immune system do its work is to stay home and rest, stay hydrated and eat a little if you can. Give your body the energy it needs to fight the infection.

The caramel topping needs to get to the hard-crack stage or it will be chewy. This means you may have to bake it a little longer or adjust your oven temperature slightly (every oven is different). I insist on a candy thermometer.

Keep Crackers Away from the Refrigerator

However, crackers are not one of them. Moisture is the number one way to kill a crunch, and placing crackers in the fridge can cause them to go soggy rather quickly. Instead, to keep your crackers crunchy, place them in an airtight container and store them at room temperature.

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.

a hard, chewy, often brown sweet that is made from sugar boiled with butter.