Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
CCB

How to prevent Toffee from melting in Cookie recipe

Recommended Posts

I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By pastrygirl
      A mistake was made with my Albert Uster order this week and I received it twice.  Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery.  But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. 
       
      Each bag is 2kg (4# 7oz) in the following varieties and prices:
       
      Maracaibo Creole 49%, $48
      Sao Palme 60%, $30
      Arriba 72%, $46
       
      As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA.  
       
      If you'd like some, PM me with your selection, email, and shipping address.  I'll invoice you via Square and you can pay securely online with a credit card.
       
      Thanks for reading!
    • By Cookwhoplaysdrums
      Can anyone suggest me some good books related to Gastronomy, food history, culture, recipes based on different cultures. 
      Also recommend the best food magazine subscriptions. 
    • By David J.
      I’ve been getting poor results with an old Betty Crocker recipie for Pecan Sticky Rolls.  The glaze starts out smooth, but ends up crystallizing and I don’t know if it is the recipe, my technique, or something else.
       
      It specifies 1 cup brown sugar and 1/2 cup margarine (I substitute butter), melted to boiling, then add 1/4 cup dark corn syrup. That is poured in a pan with Pecans and the rolls are placed face down and the whole thing baked at 350 after a second rise.
    • By artiesel
      THE BOOKS ARE SOLD
       
       
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
       
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
       
      I'm asking $150 for the lot OBO.
       
      Let me know if interested or if you have questions
       
       
       



  • Recently Browsing   0 members

    No registered users viewing this page.

×