🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Baking soda in toffee

Imake a lot of almond Roca toffee. I accidentally left out the baking soda in one batch.
I can't tell the difference, what part does baking soda play? I googled but couldn't find an answer.

asked by Dona 11 months ago
2 answers 999 views
Default-small
added 11 months ago

The baking soda (a base) reacts with the acids in the candy and foams up. When it's poured out and starts to harden, the bubbles are trapped before they can escape (another reason the baking soda is added at the end). This lightens the texture of the candy, making it just a bit "crumblier" than it would be otherwise, i.e., easier to break off and easier to chew.

Stringio
added 11 months ago

Thanks!