My english toffee is seperating! What do I do?
I was making english toffee with 3 cups butter, 1 1/2 cups sugar and 1/3 cup of water. I heated up the sugar and then added the rest of the ingredients. Just before I hit the hard crack stage the butter seperated from the sugar and my toffee was ruined. What is going on??? Any solutions for my second batch. The weather is snowy and freezing outside, is that the problem? HELP!
- 1 decade agoFavorite Answer
How do I keep my butter from separating when I am making English toffee? The butter fat keeps rising to the top.
Toffee sometimes separates during cooking, leaving a layer of oil on the surface and a thicker mixture underneath. To fix it, add about 1/2 cup of hot water and stir it well. You may need to add a bit more hot water, but this will save the batch of toffee
I found this on the internet - hope it helps.