Achieving Proper Toffee Consistency with Fruit Addition

Creating properly set toffee when incorporating fruit requires understanding moisture management and extended cooking time to compensate for the water content that threatens proper caramelization and setting. Bananas contain significant moisture that would normally prevent toffee from reaching the firm, fudgy consistency essential for layered traybakes. The solution requires patient extended cooking of 25-35 minutes rather than the typical 10-15 minutes for standard toffee, allowing excess moisture to evaporate while sugars concentrate and caramelize properly. Constant stirring prevents scorching while ensuring even heat distribution throughout the mixture. The candy thermometer provides objective measurement - 225°F ensures proper sugar concentration for firm setting after cooling. Visual cues include significant thickening, deep caramel color development, and mixture pulling away slightly from pan sides. The banana flavor intensifies rather than diminishes during extended cooking, becoming more concentrated and complex. Rushing this process produces soft, sticky toffee that won't cut cleanly and lacks structural integrity for layered assembly. Complete cooling followed by extended chilling ensures the toffee sets firmly enough to support chocolate layer while maintaining the desired fudgy rather than brittle texture. This technique demonstrates how traditional candy-making principles adapt to accommodate non-traditional ingredients while achieving professional results.