Alex D and Lee Lee Toffee

Peanut Butter Chocolate Swirl Toffee 

Recipe Inspiration here 

Overall, the recipe was a success. The outcome of the bites turned out very sweet and chocolaty. During the boiling, we may have boiled the sugar and butter too quickly because it was not yet the exact temperature we needed to make it. We boiled it until the caramel color and next time we should probably wait until the caramel is very close to the required above 137 degrees Celsius. 137 degress Celsius is around the specific temperature that sucrose, glucose, and fructose can caramelize, making specific temperature vital. The process of sugar turning into caramel or browning is called Caramelization. It is a "non-enzymatic browning reaction" (Source 1) in which "volatile chemicals are released" (1) to create the caramel flavor. It involves "removal of water (as steam) and the break down of sugar" (1) chemicals. We also went over the 1 cup of chocolate because we felt like there was not enough chocolate to spread across the whole tray, but may have overestimated resulting in a surplus amount of chocolate. The melting of the chocolate, peanut butter, and butter was due to the additional heat energy transferred to their molecules, which causes them to break down. In the freezer and fridge, the molecules of the Toffee lose energy and therefore solidify into a more solid shape, resulting in the crunch of the caramel and harder chocolate. Next time, we should more carefully stick to the exact measurements of the recipe and if straying at all, only a little. Cooking and melting the chocolate and toffee was a success. Overall, the Peanut butter and Chocolate Toffee solidified and tasted pretty good.




Works Cited:
1) http://www.scienceofcooking.com/caramelization.htm