Butter Separates...

When I am trying to get my butter and sugar mixture to reach 300 degrees, it seems my butter separates.


What am I doing wrong? I am stirring it constantly? Should I not do that?

Help.





Stirring constantly is good, just not too fast. Stir slowly.


Don't allow the heat to be too high. You want the temperature to rise slowly not quickly. Butter separates when the butter and sugar mixture gets too hot too fast.


Another trick you can try to help keep your butter from separating is to add a little salt to the mixture. Salt helps to stabilize the mixture to keep it from separating. Use about 1/2 tsp. of salt per cup of butter in the recipe.


Hope trying those suggestions will help you so that you won't have the problem of your butter separating when making candy.

~Angie

Comments for Butter Separates...

Click here to add your own comments

Dec 08, 2016
Retired in Prescott AZ NEW
by: PAM

Made a failed batch this morning..butter separated. I Googled your site for solution. 2nd batch I added salt and water when it started to separate again. I used a wisk to blend. Finished coming to temp fine. Toffee looks great! I think the altitude and dry weather are to blame.

Dec 06, 2015
Chocolate separates
by: Kathy

I have made almond roca several times and each time the almond roca mixture has separated from the chocolate. How can I avoid this from happening again.

Dec 19, 2011
Butter Separated When Making Toffee
by: Angie

Hi Jane,

I posted your question on this page where there is an ongoing discussion by those whose butter separated when making toffee. I thought you'd find some of their discussion helpful.


There is also further discussion on this page about what to do when butter separates from the rest of the toffee.


Hope this helps you get a great Almond Roca result!

Dec 19, 2011
Homemade Almond Roca
by: Jane Hurley

I am making Almond Roca toffee using sugar, water, corn syrup, and butter. I boil till 300 deg then add the slivered almonds.


The butter separated from the mixture after the boiling period, ending up with 1/2 cup of melted butter in the pan.

Dec 25, 2010
Stay med-low to prevent separation
by: Kitty

I put butter, sugar, a bit of salt (depends on your recipe, mines calls for 1/8 tsp), and couple spoons of water in the pot and start it on med-low, constantly stirring until all the butter has melted. Once the entire mixture is smooth I turn up the heat to med-high, constantly stirring. If it starts to separate, stir it vigorously to mix it up. Takes a little while but it works. You can add some water as well. You have to be patient for toffee.

Apr 12, 2010
hard candy
by: tony

at what temp do i add butter and do i add it a little at a time?

Dec 18, 2009
toffee separating
by: TRacy

I made 2 batches that both separated, I finally kept the heat down med-low, used half salt butter and half unsalted, stirred slowly until it started boiling and then only stirred occasionally and it finally turned out! good luck

Dec 11, 2009
BUTTER SEPARATES
by: PENNY

THANK YOU FOR THAT QUESTION, I HAD THE SAME PROBLEM WHEN I WAS MAKING TOFFEE, SO NOW I KNOW WHAT TO DO OR WHAT I WAS DOING WRONG...MERRY CHRISTMAS TO ALL, THIS IS ONE HAPPY YEAR..I JUST FINISHED MAKING ALMOND BARK, WHITE WITH CRANBERRIES AND SPRINKLED CANDY CANE ON TOP FOR WEDDING FAVOURS. THE WEDDING IS THE 19TH OF DEC...MUST ADMIT I DID A GREAT JOB, THANKS TO THIS SITE AND ALL THE SUPPORT.

PENNY FROM CANADA

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Candy Making Questions & Answers.

Search our Site:

Sign up for our FREE newsletter,
Charmingly Chocolate

E-mail Address

First Name

Then

Don't worry -- your e-mail address is totally secure. I promise to use it only to send you Charmingly Chocolate.


Some of our delicious Site Sponsors


best gourmet chocolate gifts

chocolate club