With National Almond Buttercrunch Day at the end of the month, now is the time to make plans to perfect your recipe or introduce this popular confection into your product line. Keep reading for expert tips on how to achieve the signature crunch as well as a formulation worthy of a national holiday.
ALL ABOUT THAT CRUNCH
According to Walter Richmond, author of Choice Confections, this buttery and crunchy treat is “one of the finest confections made.” So how do you get the perfect crunch? This confection’s signature crunch comes from a high cook temperature and the right formulation of ingredients, namely butter and sugar. Typically made by caramelizing sugar with butterfat at a high temperature of 290-300° F. Equally important, the ratio of butter and sugar will have an effect of the grain of the crunch. Richmond recommends 37-42 percent butter and 63-58 percent sugar (nuts excluded) for the confection to gradually become softer and melt in your mouth when eating.
Use the following formulation to adapt this classic recipe in your own candy kitchen.
|Click here to download formulation|
Maybe it’s the crunch or rich buttery goodness, consumers love buttercrunch enough to honor it with a national holiday. If you’re looking to gain a better understanding of how to make great buttercrunch (or toffee) with consistency or how to make corrections when issues arise, make plans to attends RCI’s upcoming Caramels, Toffees & Brittles course August 15-17, 2018 in Baltimore, Maryland. Caramels, Toffees & Brittles offers students optimal hands-on learning experience while benefiting from the knowledge and skills presented by confectionery and chocolate experts.
Caramels, Toffees & Brittles is open to both RCI members and non-members. Event organizers encourage those interested to register now, as the course is limited to the first 24 registrants. For detailed course information, visit www.retailconfectioners.org/caramels.
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