I regularly use a different butter crunch recipe with butter not margarine and one must be mindful not to over mix or overheat when trying to caramelize the sugar because the butter will separate from the sugar and the final outcome is not as successful as it could be. As a result, I thought I would try to find a less temper mental recipe and decided to try this one. Since margarine is composed of oil and not milk solids it was difficult to caramelize the sugar because oil has a higher burning point than butter. At 270 degrees the margarine and butter blended well into a new solid but only reached a golden color not a toffee glow that I expected. When tasting the final product, the butter crunch was chewy after the first couple of chews and not a crunchy/brittle melt in your mouth texture that good crunches are. Though the final product looked great I could not achieve what the other reviewers could. Most reviewers said they switched out the margarine with butter. If using margarine I would do what one reviewer suggested and heat the mixture to 290 degrees to eliminate the chew but I do not know if the liquid margarine and sugar remains incorporated at the higher temperature or if the higher temp is the fix. I am too embarrassed to let anyone eat this chewy product. Maybe this recipe depends upon the quality of margarine and maybe each margarine needs to be heated to a different temperature. Too much science to figure out. Just stick with butter.
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I regularly use a different butter crunch recipe with butter not margarine and one must be...