Friday, September 30, 2011

Salted butter in toffee

Question

What effects would using salted butter instead of unsalted butter have on a toffee recipe?

I'm using the basic

  • Equal parts butter and sugar
  • Heat to soft crack (285 F)
  • Poor into flat cooking sheet or something similar to cool

Answer

Besides the obvious - your toffee will have more salt in it? Salted butter also contains more water than unsalted butter, and varies more on both salt and moisture content on a brand-by-brand basis than unsalted butter. A higher percent of water means less fat, so after the water cooks out, your ratio of fat to sugar will be off somewhat.

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