What will happen if I use oil instead of butter to make toffee?

will it work or not

3 Answers

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  • Best Answer

    If you use oil instead of butter in your toffee it wont work and it will taste awful - sorry. You need the butter not only for taste but for texture as well, toffee wont set up if oil is use.

    Toffee Butter Crunch

    about 1-1/2 pounds (48 servings) Prep: 20 minutes

    Chill: 15 minutes

    Cook: 20 minutes

    Ingredients

    1/2 cup coarsely chopped almonds or pecans, toasted

    1 cup butter

    1 cup sugar

    3 tablespoons water

    1 tablespoon light-colored corn syrup

    3/4 cup semisweet chocolate pieces

    1/2 cup finely chopped almonds or pecans, toasted

    Directions

    Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

    Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

    Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

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    Brown Sugar Toffee

    about 48 pieces or 1-1/4 pounds

    Prep: 25 minutes

    Cook: 20 minutes

    Ingredients

    1/2 cup coarsely chopped walnuts

    1 cup butter

    1-1/4 cups packed brown sugar

    3 tablespoons water

    1 tablespoon light-colored corn syrup

    1/2 cup finely chopped walnuts

    Directions

    1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.

    2. Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

    3. Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.

    4. Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.

    Make-Ahead Tip: Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.

  • 1 decade ago

    You must use butter...because it browns and tastes wonderful.

  • 1 decade ago

    don't waste your time, It will not be very tasty. Go get the butter.

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