Does frozen butter behave differently?
I made two batches of Matzoh Crunch from the recipe I got on this board. The first batch was phenomenal--I now know why other posters have dubbed it Matzoh Crack! However, the toffee for the second batch refused to "come together" in the pan (the butter and sugar stubbornly remained separated, and there was a big oil slick when I finally spread it on the base layer), and it took so long to bubble in the oven that the edges got a little scorched. I used butter from the fridge for the first batch and butter from the freezer (unthawed--just put the cubes right into the saucepan) for the second. Does freezing butter make it behave differently for candy-making purposes? Would it have made a diff if I'd thawed the butter before making the toffee? Thanks!
I always freeze my butter and my margarine. I buy on sale so I need to store it in the freezer. I have never made what you have but I have never had a problem with frozen butter. I do recommend that you thaw it out before you use it tho. If you are in a hurry and don't have time to sit it out then I suggest that you zap it in the nuker on defrost a few seconds at a time and keep an eye on it, you don't want it to melt.
I have not made the recipe you mention, but I have used previously frozen butter in fudge and in taffy, and neither one has caused me any trouble. I defrost it first, though, especially for the fudge, since the butter is added after I cook the mixture. When the butter fails to incorporate into the fudge, it is because I misbehaved in some other manner, like failure to handle the cooling, wait, stir process or failure to cook to the right temperature. Simple fudge will not set correctly and goes sugary or half mixed under those circumstances. It is very touchy.
The thing that I have noticed that matters is that if the butter is stored for a long time with the wrong foods, it will pick up off flavors.