Any candymakers? Toffee Question

The recipe for toffee is incredibly simple, comprised mostly of sugar and butter. Is there an ingredient or something particular to the cooking process that distinguishes between a toffee that has a clean, crunchy, almost flaky texture and the kind that is slightly stickier and has a tendency to get stuck in your molars?

It nearly all comes down to cooking time and temperature. You can use the exact same ingredients and come out with a differently-textured batch every time. The rule of thumb I use is to cook it until it’s about the color of a brown paper bag and is smoking a bit (but not too much!) The longer you cook it, the harder it will be.

Yup. It’s pretty much the difference between 295F (borderline soft-crack/hard crack) and 310F (hard crack).