FoodBanter.com - Candymaking Question

Frank&Sandy Orioles wrote:
> Hi all,
>
> Recently I made some toffee (1 cup butter, 1 cup sugar, 1/4 cup water
and
> 1/2 tsp salt) as per my recipe. It came to 300 degrees, poured it
out,
> no problems at all. Last week, I went to make it again, and 3, yes
THREE
> batches in a row seperated at the 260 degree mark. It looks fine
until
> then, then the butter starts seperating out (so it looks like slimy
maple
> sugar-for lack of a better description). I thought for the first two

> batches, it was the superfine sugar, so I went back to my regular
sugar.
> No use.
>
> My question is this: WHY????? Is there such a difference between
Domino
> sugar (that I used for the good batches) and store brand? Or is it
the
> butter? I have made other candies that worked (fudge), and the candy
> thermometer worked fine.
>
> Thanks for the help.
>
> Sandy
> PS, I'll be glad to forward the rest of the recipe along if anyone
wants.