Butter Separates from the Rest of the Toffee
Why does my butter separate from the rest of the toffee at about 290 degrees?
I have had 3 failures after making toffee for years and years. I've tried different butter, but the butter separates from the rest of the toffee.
The first time it happened, it was at about 230 degrees and I thought I had done it too quickly. Today, I had two failures. Both of them at about 290 or so.
The butter just separates and there is no chance of mixing it back together - tried that.
What am I doing wrong? Could it be that I am stirring TOO much? This has never happened in ten successful years of making semi-famous toffee!
Usually the butter separates from the rest of the toffee for a couple of reasons...
- You stirred too quickly (not necessarily too much, just too fast)
- You had the heat too high so the temperature rose too quickly and your liquid evaporated too quickly
If continuing to stir the mixture didn't get the butter to blend back in, you can try one of these tricks...
- add a little salt (1/4 tsp. per 1/2 cup of butter) to the recipe (particularly if you used unsalted butter) - salt acts as a stabilizer
- stir in hot water 1 Tbs. at a time (up to 4 Tbs.)
I hope your next batch is a great success again. Let me know. :)