Why toffee separates

Sometimes separation can occur in the beginning stages of toffee making, when the butter and sugar are melting. If they melt unevenly, separation might occur. Soften it slightly, either by leaving it on the counter for an hour or so before making the candy, or by placing it in the microwave. Microwaves vary greatly, but I have found that warming the butter on power 1 or 2 for 10 seconds, repeating as necessary until the butter is soft to the touch but not melted, works well.

Also, be careful not to let the mixture boil until the sugar has dissolved. Problem 2 — Water evaporating too quickly. Again, in the beginning stages of making the toffee, you can get separation if you heat the mixture too high too quickly. Not only will the high heat affect how evenly the butter and sugar melt together, but the high heat can also cause the water to evaporate too quickly.

Solution: Keep your burner to a medium-low heat in the beginning stages of melting, especially if you have a very effective range. And be sure to stir slowly , not too fast. Yes, it might take longer to cook, but the results will be worth it in the end.

Problem 3 — Temperature shifting abruptly. Keep the heat constant. It will boil; just be patient. Problem 4 — Thinner saucepan. Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions.

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