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?
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.