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Dec 14, 2011 02:28 PM

Another Problem with English Toffee

My toffee began quite well. At about 270 degrees what appeared to be water began bubbling up in to my candy mixture. I was following the instructions exactly but I think that I was cooking candy at too high and it caused the butter to break. Can anyone explain what happened? It was a lot of liquid! Thanks for your help.

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  1. Since water boils far below 270, it should have boiled off by then. Did the toffee turn out OK despite the mystery bubbling?

    1. I've been making toffee for 20 years without incident, and then last year the butter broke for the first time ever. I bought new C&H cane brown sugar and then it worked fine. But then the same thing happened again this year, and the new sugar did not fix it. I decided to use expensive Plugra (on sale for $6/lb) and it worked like a dream. I wonder if Costco reformulated their butter? It worked for so many years, but I wasted a whole pound of it this year, and will stick to Plugra from now own.

      3 Replies
      1. re: Claudette

        a friend is vacationing out of country. I asked her to please pick me up 4 lbs butter.
        I pick her up peanut butter from my favorite place as well as her favorite Oreo cookies. it's a trade off. I don't have time to bake anything to give as gifts this year nor do I have time to make candies.
        but agree with Claudette that my Costco butter turned out disappointing toffee last year. I will be freezing the new butter and will attempt gifts that'll be called Happy New Year goodies in a couple of weeks. hope 'better late than not at all' is ok.
        I'll see if there's a difference with the butter. if not I'll buy best quality butter I can find here.

        1. re: Claudette

          I've had a problem with different (not Costco, but other) brands of butter in the past. I've been using WF's 365 butter now w/o any problems, but I went through a few pounds of other butters before I realized what the problem was. Maybe I'll try Plugra next year ... just made three batches of this the other day.

          My problem was that the digital thermometer completely freaked the dog out -- sounded too much like the smoke alarm -- so I had to approximate when I was at the right stages, lol.

          1. re: Chocolatechipkt

            I'm going to start buying Butter in Europe and using dry ice to bring it back.
            Now if I can just figure out how to do that, it'd help.