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Another Problem with English Toffee

monkeygirl34 | Dec 14, 201102:28 PM

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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