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.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Looks like a burger, smells like burger, tastes like a burger...
Frozen! Oreo! Pie!
Shop Fresh Fruit From California
Simple Tools for Spunky Pasta
Sharp Storage for Sharp Knives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.