Caramel/ Toffee

[AV8ORbrew]

Ok brewers,
I have seen various posts on making caramel. All of which use water and sugar. My question: Since we all use lactose... Is it safe to produce Toffee (butter, sugar, almonds, small amount of water) and use it in beer?

I am not sure if anyone here has had issues with this. Thanks in advance!

 

[Ramitt]

My main concern would be the fat in the butter and nuts.

 

[Arrheinous]

Should be able to get toffee notes from unrefined sugars like demerera, turbinado, and muscavado.

 

[AV8ORbrew]

Yes, and that is why I wanted to put this out there. Layering some crystal malt and a little turbinado. Thanks guys!

 

[Cyclman]

I highly recommend making your own candi sugar, takes time but is super easy, and can get many of those toffee and caramel flavors.

 

[Harry482]

I made my own dark candi sugar with 2 cups of table sugar and 1/2 tsp cream of tartar to invert it. It took about 45 minutes and alot of stirring to get this color. I used it in a dubbel. I'll let you know if it was worth it!

 

[Oceantendency]

What time in the boil did you add it? Looks like a perfect Amber Candi color to me.

 

[Harry482]

I added it directly to the primary. I didnt want to lose any in the cold break and hops in the bottom of the boil kettle.

 

[AV8ORbrew]

Nice folks! I have made candied sugar to add before. This question was centered around my creme brulee knock off. Wanted that little something extra. It is in secondary now. I did get a little something extra... Thanks for the follow on information! Happy Brewing!