Saltine Toffee Recipe (2024)

FAQs

Why is my cracker toffee chewy? ›

If your saltine toffee, or Christmas crack, is chewy, it's because the chocolate hasn't fully set yet. Try popping it in the fridge for 15 minutes to firm it up.

Try the 3,2,1 strategy.

This strategy is done by eating your crackers in sets of three, then two, and eating the last cracker on it's own. Your saliva is absorbed after eating two saltines separately, so when you use this strategy it is said to be easier since half of the challenge is over with in the first go.

UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN (VITAMIN B2), FOLIC ACID), CANOLA OIL, PALM OIL, SEA SALT, SALT, MALTED BARLEY FLOUR, BAKING SODA, YEAST.

The individual challenge

The challenge is generally given as eating six saltines in a single minute, although the target is sometimes set at five or seven. Most people are able to eat at least two saltines without water, although patients affected by Sjögren's syndrome lack the saliva necessary for even this many.

Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn.

Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture. Think you can save time by bringing the syrup to a full rolling, popping boil in order for it to darken more quickly? Think again.

Crackers are not meant to rise like sourdough and baguettes, though. For cracker dough to bake to a perfect crisp, it needs to release the steam. Basically, perforating crackers with holes (also called docking) helps release steam from the dough when it bakes to keep the crackers flat.

THREE? They say this is fairly impossible. All we are asking you to do is eat THREE cream crackers in one minute or under. You cannot drink or eat anything else during this time.

Saltine crackers provide moderate amounts of salt, which can become high levels with increasing portion sizes. Excess salt intake is linked to the development of high blood pressure and risk of heart disease.

Who remembers this classic snack? Saltine crackers with peanut butter was my favorite snack as a kiddo. For me, this is a treat that is loaded with memories and it's heartwarming to hear that it evokes nostalgia in so many others as well.

Is there MSG in saltines? ›

This product is likely msg free.

“These soda crackers had perforations to keep the crackers from puffing up too much during baking. By the 1870s, the addition of coarse salt to the top of crackers led to the name “saltine.” Now “soda cracker” is less commonly used than the term “saltine,” but a saltine is still a soda cracker,” Hastings said.

The most saltine crackers eaten in one minute is 6, achieved by Carson Webster (USA) in Rancho Palos Verdes, California, USA, on 5 February 2023.

A Short History of Saltines

F.L. Sommer and Company is credited with making the first saltine cracker in 1876 and, in 1907, the word “saltine” was added to the Merriam-Webster Dictionary with a definition of “a thin crisp cracker usually sprinkled with salt.”

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so! In order to avoid your chocolate turning white, you'll want to let it set in a room temperature spot without exposure to any drafts.

The staling of dry, crisp foods such as crackers, tortilla chips, and crunchy cookies occurs because moisture from the atmosphere gets absorbed by the item's starches, which soften and rob it of its crisp texture. Luckily, this process is reversible.

If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.