Okay, so I made your english toffee today. I was a bit concerned as I was approaching the hard crack stage and my toffee was lightly brown but not dark as you posted. I cooked for a bit longer but not much. Then I proceeded with the recipe and although it tastes great the texture of the toffee itself reminds me of maple sugar candy. I recall that this is what my last batch came out like, which is why I haven't attempted it since (years ago!). Is this what it is supposed to be like? The toffee I've had from professional places tastes more like caramel...what did I do wrong??