making english toffee

[Chef #1445682]

When making toffee, I use a cast iron skillet and wooden spoon. Lately I've had a few problems getting it to the correct stage, hard crack. I use a candy thermometer and test it in cold water, and this is right after it is at that light brown foamy stage and it has just turned a darker brown color. Problem is that at this point the butter has separated to the edges, so when I pour it the butter is separated. My recipe calls for 1 and 1/2 sticks real butter, 1 cup brown sugar and 1 tsp. vinegar, similar to ones I've seen on this site, but mine seems to have more butter than those I've looked at. Any ideas on if this is too much butter and that is why I'm having the problem? Or am I cooking it too long, or not long enough? I'm frustrated! Always used to turn out perfect!

[PaulO in MA]

Rather than the cold water test, I use a candy thermometer and double check with a Thermapen.

The recipe I follow is in here,so you can see the amoounts I use.

http://www.food.com/bb/viewtopic.zsp?t=286700

[Chef #1445682]

Thank you! I read your recipe suggestions, and my problem might be that I'm heating the butter up too quickly. One recipe said to do it slowly so there wouldn't be separation later. I shall try!