The recipe turned out fantastic on my first attempt! Perfect! No separation of butter, sugar---no---scorched spots! And, no crystallization, perfect!
Now, because I am curious and like a challenge, I did a number of things "WRONG"! I wanted to see if I would be successful anyway!
I used "frozen" Costco Kirkland" salt free butter! (One person said that's why her batch did not turn out!)
It rained today (Bad news, right?)
I read many of the evaluations. I decided to try the 300 degree F suggested temperature. (I have a very accurate instant read thermometer.)
When I MAKE this EXCELLENT RECIPE again-----I will use the 285 degree F reading as the recipe suggests. I think this 300 Degree F is way too brittle for my liking!
I used a wooden spoon. I stirred VERY little. I use a medium temperature to cook. My stove is a conduction model, no burned spots.
I used a 9 X 12 cake pan lined with parchment paper to pour the toffee into. NEXT TIME---- I would use a large lined cookie sheet (lined with parchment.) The toffee is too thick for me!
I used Bittersweet Chocolate Chips and Cashews for my nut preference. Next time, I would use Milk chocolate instead of the bittersweet, because I just do not care for the bittersweet.
Frankly, I do not see how you can fail if you use a good instant read thermometer, and follow the recipe, exactly!
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The recipe turned out fantastic on my first attempt! Perfect! No separation of butter,...