Over the last few posts, we explored how fats create tenderness and flakiness in our bakes. These functions mainly result from fats’ tendency to repel water, but other applications of fats come from their greasiness. By lubricating the ingredients in our mixing bowls, fats can affect bread rise, cookie spread, and fudge texture. They’re also essential for making sure our bakes come out of the pan. In this post, we’ll focus on the roles of fats that stem from their greasiness.
Saltine cracker toffee, or Christmas crack, is a popular holiday treat. It’s a layer of saltine crackers coated in toffee topped with chocolate and sometimes with nuts. I enjoyed the rich, buttery taste, but I’d double the layer of saltines and use dark chocolate in an effort to cut the sweetness of the toffee. Even so, I could only take so much. In this version, I added miso for a salty note that elevates the toffee and complements the chocolate. I can’t get enough of it! As always, I’ll share the recipe and then talk science.
In the past few posts, we focused on sugar’s roles in baked goods and its interactions with other ingredients. But sugar is also crucial to candies like caramel, fudge, and fondant, for which careful control of sugar crystallization is paramount for texture. In this post, we’ll explore the chemistry of crystal formation in the candy making process.