Chewy Sugar Free Keto Toffee Recipe (2024)

FAQs

Why did my toffee turned out chewy? ›

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.

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.

Incorporate keto-friendly fruits: While fruits are typically high in carbohydrates, there are some keto-friendly options like berries, avocados, and coconuts. These fruits can be used to make keto-friendly desserts like berry sorbet or avocado mousse.

Why is my cracker toffee chewy? For firm toffee, the caramel needs to cook to what's known as "hard crack" stage. If you pull the toffee out of the oven and it isn't bubbling all over, leave it in for additional time. If using a thermometer, the temperature of the caramel should reach about 300°F.

Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.

This overview aims to clarify their differences. While they share a golden-brown colour and a sugary base, toffee and caramel are distinct in ingredients, preparation, and texture. Toffee, known for its hard and brittle nature, contrasts with caramel's soft, chewy consistency.

Is stevia and monk fruit keto friendly? Yes, both are keto-friendly and common. You can use both when making baked goods or cooking at home and you can enjoy products containing them. They have a glycemic index of zero and will not disrupt ketosis.

Erythritol is a good keto-friendly option, as it has a glycemic index of 0 and works well in both cooking and baking. Plus, due to its small particle size, erythritol tends to be better tolerated than other sugar alcohols ( 12 , 13 ). Still, xylitol, sorbitol, and isomalt are all suitable on a keto diet.

One of the main principles of the keto diet is to limit carbohydrate intake, which includes sugar. However, there is no one-size-fits-all answer to how much sugar you can have on keto. Limiting your sugar intake to 20 to 30 grams daily or less is recommended to stay in ketosis.

Answer: Cool Whip is not keto due to its high fructose corn syrup, but making your own keto-friendly version is as easy as pie... topping. Cool Whip is fairly low in carbs.

Can I eat peanut butter on keto? ›

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

MCT oil, rich in medium-chain triglycerides, may help curb sugar cravings on a keto diet. These fats are rapidly converted into ketones, providing a quick and sustained energy source. However, individual responses vary. It's essential to incorporate MCT oil mindfully, starting with small amounts to assess tolerance.

You might wonder why the toffee recipe includes baking soda. It is added at the end of the boiling stage and creates lots and lots of bubbles. These bubbles help to lighten the texture of the finished toffee, resulting in an easier-to-bite candy.

You might check the amount of water you are using. If it is more than 1/4 c. per pound, you might be inverting the sugar which would give the same effect of adding corn syrup, making it sticky.

Toffee basics

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 .

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).

Our answer

The butter, sugar and syrup are melted together and should form a smooth sauce. When the sauce cools it should remain amalgamated. If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out.

According to Blakeslee, if a candy appears extremely sticky or has a grainy texture, then it has most likely expired due to temperature abuse and the crystallization of sugar. As a result, she said, it may develop an off flavor, have a change in color or turn moldy if it contains fruits or nuts.

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.