advice from candy makers: my peanut brittle has baking soda added to "soften" it. English Toffee

A

angak

Well-known member
doesn't seem to have this added, but the caramel mixture is about the same temperature. I would like to try the coffee toffee posted at SmittenKitchen or the one Orangette posted, but I'm a bit worried that it would be too hard on the teeth. I'm thinking of using my brittle recipe, and making toffee with it. I noticed that the Almond Roca recipe that Meryl posted has the baking soda added. I think I will use that recipe as my guide. any thoughts on soda/no soda?

 
It should work because all it really does is create carbon dioxide which forms pockets

causing it to be lighter and break easier.

 
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