Making toffee at home can be a lot of fun. When you make homemade toffee, it’s going to be possible to get great results if you’re following a good recipe.
Typically, you’ll use milk to make toffee. You use sugar mixed with milk as well as butter or cream to get the best results.
What if you’re out of normal milk, though? Can you make toffee if all you have to work with is condensed milk?
Continue reading to learn about whether making toffee with condensed milk is a good choice. You’ll also learn how best to make things work so your homemade toffee experience will be perfect.
You Can Make Toffee with Condensed Milk
You can indeed make toffee with condensed milk if you want to. In fact, there are many recipes out there that call for condensed milk specifically.
To get the best results, it’s wise to seek out a recipe that calls for condensed milk. This ensures that you can follow the recipe and get the intended results.
If you just replace milk with condensed milk in a recipe, things might turn out a bit different than usual. Using a recipe that will allow you to use all of the appropriate ingredients is much easier to handle.
Condensed milk can be used to make really satisfying toffee. You won’t feel as if you’re making an inferior type of toffee or anything like that.
There are so many recipes out there that utilize condensed milk. Condensed milk is commonly used to make toffee and caramel.
How Long Do You Boil Condensed Milk to Make Toffee?
How long you boil condensed milk when making toffee will differ depending on various factors. For example, it might take longer depending on the heat setting that you’re using.
The best thing to do is follow the recipe that you’re using. You should do everything exactly as the recipe says so you can get predictable results.
Some condensed milk toffee recipes might call for you to add the condensed milk after combining the butter, sugar and salt. You want to do whatever the recipe asks of you so things will turn out as they should.
The recipe should indicate how long you’re meant to boil the toffee mixture. You might be prompted to check the temperature of the toffee mixture to see if it’s done.
Some recipes will mention the color of the toffee as a way to indicate that it’s done. Generally, the safest way to tell if toffee is finished cooking is to check the temperature with a candy thermometer.
It’s always best to buy a candy thermometer when you’re planning to make homemade toffee. This will ensure that you can get things done the right way.
Is Homemade Toffee Hard to Make?
No, homemade toffee isn’t very tough to make so long as you follow the recipe closely. It might be possible to make mistakes and have things turn out wrong, though.
If you don’t pay close attention to what you’re doing, you could easily cook the toffee mixture for too long. This might cause the toffee to burn and it simply won’t be satisfying.
Another pitfall to watch out for involves not stirring the toffee enough. The recipe should indicate when you’re supposed to stir constantly and when you’re supposed to stir intermittently or occasionally.
Essentially, if you’re doing a good job of following the directions that you’re given, it won’t be tough to get good results. You just want to keep from getting distracted while making the toffee to avoid issues.
Is Toffee the Same as Caramel?
Caramel is a bit different from toffee, but they’re quite similar. In fact, some people mix the two up.
The biggest difference between toffee and caramel is that toffee is cooked for longer periods of time. You need to heat toffee to around 300 degrees Fahrenheit for it to get to the right state of hardness.
Toffee is meant to harden and then be cracked into pieces. Caramel is only heated to around 250 degrees Fahrenheit.
It’s cooked until it’s in a state where it can form a firm ball. The two desserts are made using very similar ingredients.
Some say that toffee is made using just sugar and butter while caramel is made using sugar, water, and milk. As you likely know, many toffee recipes call for milk and some might even utilize water.
The ingredients might wind up being very similar when looking at both toffee and caramel recipes. It’s simply the cooking method and how things turn out that separate the two.
Always Keep the Temperature Constant When Making Toffee
Remember to keep the temperature constant when making toffee. You don’t want the temperature to go up or down because that will make things turn out strangely.
Don’t turn the temperature up or down during the process. Changing the temperature setting might cause the butter to separate from the sugar, and that will ruin all of your hard work.
Stirring Helps to Avoid Scorching
You also need to remember that consistent stirring allows you to avoid scorching. Getting too lackadaisical about stirring the mixture might cause it to burn on the bottom.
It’s also notable that a lack of stirring can cause the butter to separate from the mixture. You must stir the mixture enough to get the right results no matter what ingredients you’re using.
Humidity Can Be a Problem
Did you know that high humidity levels can make it harder to make toffee? Too much humidity can easily make your toffee turn out chewy instead of crunchy.
You might want to avoid making toffee on particularly humid days. Otherwise, it’d be best to take steps to protect the toffee from the humidity.
Buy a Good Candy Thermometer
Finally, you should know that buying a good candy thermometer makes a huge difference. Ensure that you buy a candy thermometer that will help you to know when the toffee has reached the right temperature.
Stopping at the right time is the best way to get the toffee to turn out perfectly. While you can sort of tell if the toffee is done based on the color of the mixture, it’s more reliable to use a candy thermometer.
These thermometers are inexpensive and they’ll come in handy when making many desserts. It’s worthwhile to own one simply because they’re not that costly.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.