Good heavens--this recipe seems like it'd be simple but I found it to be finicky. From the reviews, you can probably guess that. Stir constantly or occasionally? Cook to 285 degrees or test with water? What color should the end result be, and so on. I couldn't believe the ups and downs folks had but plowed ahead anyway in my quest to find the perfect toffee. I followed recipe to the letter and though the toffee was still butter yellow at 285 degrees, I poured anyway. Disgusting mess of separated butter and sugar. Tried again and cooked until it was an amber color (regardless of temp) and poured. Better but still really bad separation. I then went back read e-v-e-r-y single review and found one very critical one: DO NOT MAKE THIS ON RAINY DAYS. What do you know--it was pouring. So, I tried a third time on a sunny day and though the toffee was a nice amber color at 285 degrees this time and I poured into the pan at that point, the amount of liquid butter still on top of the hardening toffee was extreme and had to be sopped up w/a paper towel. I give it a 3 b/c the end taste was pretty good but I won't make it again--it's too finicky a recipe for me.
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