Saltine Toffee Recipe (2024)

FAQs

How do you beat the 6 saltine cracker challenge? ›

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.

If you find that your candy is very sticky and chewy it's most likely because you didn't cook the brown sugar and butter long enough. Make sure it comes to a good roiling boil and continues to boil for the entire 3 minutes. This toffee will be slightly chewy, but it shouldn't be very sticky or super soft.

For better crunch, add baking soda

The base soda is reacting with the acid sugar, plus heat, to make tons of tiny bubbles.

Although the challenge may sound trivial, it is difficult because the crackers quickly exhaust the saliva in the mouth. Even though six saltines can fit in one's mouth at the same time, and a minute is plenty of time to chew, the resulting mass of crumbs is still difficult to swallow with a dry mouth.

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.

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.

This usually happens when the toffee mixture is heated too quickly or at too high of a temperature.

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).

Hard-crack stage (300 degrees Fahrenheit and above): A small amount of syrup added to cold water makes a loud cracking noise and separates into brittle threads. The hard-crack stage is for toffee and hard candies like lollipops. Above 330 degrees Fahrenheit, the sugar begins to caramelize and brown.

Mel's Dumbed Down Version: patience, moderate heat and heavy-bottoms (see saucepan note above) make the best toffee. It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate.

Why do you add vinegar to toffee? ›

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

This means that as boiling continues, a portion of the sugar separates into its constituent parts—glucose and fructose. Adding cream of tartar and a dash of vinegar to a toffee recipe helps bring about this change.

From Florey University, neuroscientist Dr. Craig Smith states that the consumption of salt and salty snacks fire the natural opioid system within the central amygdala, where positive and negative emotions are handled and have the potential to get us hooked on seeking salt for taste.

Noun. saltine (plural saltines) (Canada, US) A thin, crisp, salted, customarily white-colored cracker; a soda cracker; a soda biscuit. (Canada, US, ethnic slur) A euphemism for cracker ("white person").

We tried to eat 3 crackers in one minute. We had many children very confident that they'd succeed but of course they found it impossible. The methods ranged from eating little bits, eating more than one, shoving as much as possible in and breaking them but none succeeded.

Nabisco Premium Saltine Crackers (6 crackers) contains 12g total carbs, 12g net carbs, 1.5g fat, 1g protein, and 60 calories.