"Steve Wertz" > wrote in message
...
> I make English toffee about every month or so. 1lb butter and
> 2.5cups of sugar simmered until 146C (since it's English toffee I
> use the Celsius scale just to be authentic). This time for some
> reason all the butter starting separating out at 285F or so. By
> the time it hit 295F, I had a crystalized mess and almost a cup
> of clarified butter on top (which I'll use for other things).
>
> I've done this at least 10 times with the same brand of butter
> and sugar. The only difference I noticed this time is that the
> temp rose really fast just as it started to separate (a side
> effect or cause?). But in all, it didn't take any longer to get
> to temp than it normally does.
>
> WTF happened this time?
>
> -sw


Hi Steve

Did you by chance stir or move the butter, sugar mass? Sometimes this
causes separation and it's NASTY.

Just a thought.

helen