Second time around for me with this recipe. The first time it separated and I hadn't read the reviews to know there is a remedy for this. drained off the top and the bottom stuff made good toffee. I just finished my second batch. First I calibrated my candy thermometer, it was about 15 degrees low, ok. Took it slow and easy. I started getting concerned when it began to boil, I thought the froth on top was coming over and got another pan ready, not needed. Finally it began to turn color about 225 degrees. Thermometer 15 degrees low? finally about 235 I felt it would be burning if I didn't get it out of there. I had a cup of ice water with me to test it, and it was granulated. Well, I am forging ahead, I may have to try it again. I had to laugh at some of the superstitions, like stirring it only clockwise and only making it in dry humidity. I live in Colorado, 20% is a humid day here.
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Second time around for me with this recipe. The first time it separated and I hadn't read the...