How Do I Make English Toffee Come out Crispy?

That recipe should have worked. Are you sure you got it up to 310 - hard crack stage? It should have hardened as soon as it cooled.

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RE:

How Do I Make English Toffee Come out Crispy?

Please help! I followed a recipe that calls for 1 3/4 c. butter, 3/4 c. sugar and 2 Tbs. water. Then I boiled it to 310 degrees. When I poured it onto the sheet to cool it stayed sugary and never hardened up. What did I do wrong, and how can I make it come out right next time I make it? Thanks...

It should have been good and hard at that temperature, even if it sugared. Clues from my old Joy of Cooking, it says this never fails:

Bring the liquids to a boil

remove pan from heat

add the sugar, stir till dissolved

return the pan to heat, cover until the candy boils and sugar crystals have been washed down the sides of the pan, 2 or 3 minutes, uncover

cook WITHOUT STIRRING to the desired temp

always use a clean thermometer or spoon when testing, and each should be warm when used

don't jostle the pan, don't scrape dregs out into the candy.

use a buttered heavy platter, and don't try to spread the toffee out after it's poured

It says if the candy sugars, to add a bit of water and start cooking it again. I believe all the foregoing precautions are because sugar will revert to its natural crystal structure if it gets any excuse at all. If you stir, or wipe crystals off the pan into the liquid, it agitates the sugar back into crystals, same way that you beat fudge because you want crystals.

Instead, try this recipe! It's just as good!

its called saltine toffee.

Ingredients: Saltine crackers, 1 cup butter, 1 cup brown sugar, chocolate (optional)

What your gonna need: Medium/large baking pan, medium cooking pot

Directions: preheat oven to 400 degrees, get out a medium to large pan, line it with aluminum foil (fold around the edges), spray with non stick spray if you want to, line bottom with saltines, get 1 cup butter, and 1 cup brown sugar, and put them in the pot, then turn the burner on medium (or whatever you use when your boiling), then let them boil for at least 5 minutes (until boils over), turn off burner, hurry and put the toffee mix onto the crackers, spread evenly, put in the oven for at least five minutes(!!!!YOU HAVE TO WATCH IT SO IT DOESN'T BURN!!!) , if you want to, melt 6/8 pieces of almond bark chocolate in the microwave, when you get the toffee out of the oven, put the chocolate on it, then cool it in the fridge overnight, or put it in the freezer until it gets hard! you have to cool the toffee anyways even without chocolate (HINT:the chocolate holds the toffee together better)

Hope this helped you!