JeanineAlyse in 29 Palms wrote:
> Please, one of you candy makers rescue me for a next make? Tonight I
> made the same exact "family" English toffee I'd at least twenty times
> before, though not in several years now. It's my great grandmother's
> very simple recipe, and I followed it to the letter:
>
> Heat 2 cups butter
> 1-1/2 cups sugar
> 1 cup water
> 1-1/2 teaspoons salt
> Heat on low flame, stirring to a boil; stop stirring until 236
degrees;
> stir constant until 290 degrees; remove from stove to quickly whip in
> 3/4 teaspoon baking soda, then pour out onto greased cookie sheet;
> sprinkle 1-1/2 cups chocolate chips over, spread when melted, then
> gently press chopped nuts onto melted chocolate; cool before breaking
> into pieces.
>
> Tonight the toffee was made exactly that way, with those exact
> ingredients and temperatures, yet it did not come out as "snappy" as
> always before. It did break as normal, but the toffee consistency is
> the stick to your teeth sort instead of crumbly. What could be wrong
or
> changed to be sure of snappy once again?
>
> Picky ~JA~

It is possible that the weather made the difference. Temperature and
humidity levels can have a HUGE impact on candy results. Wait until
the weather changes, and try again!