I always make this using real butter, but from the beginning, I could tell the butter was not mixing well with the sugar and water. It was seperating the whole time. Even when the sugar got to hard crack stage, the oil from the butter was on it's own. Should I use a higher quality butter? Did I heat the butter too fast? Any ideas, friends??
2006-11-30 11:45:03 · 3 answers · asked by 4in5yearsMom 3 in Food & Drink ➔ Cooking & Recipes
You are using brown sugar, right? getting it to 290? right? is the butter separating? My guess would be the butter
2006-11-30 12:32:25 · answer #1 · answered by Steve G 7 · 0⤊ 0⤋
Try a new recipe. Sounds like there was nothing to suspend the melted butter but the sugar. And once the sugar dissolved in the water, that turned the butter loose! Find a recipe that uses heavy cream instead of water.
2006-11-30 12:17:14 · answer #2 · answered by Sugar Pie 7 · 0⤊ 0⤋
I agree with the one above, also with the cream you will get a better quility toffee. Start off with the sugar and then the butter to disolve the sugar and then the liquid. but dont let it get to far along beforethe liquid is added.
2006-11-30 12:34:44 · answer #3 · answered by FC 3 · 0⤊ 0⤋