u/GoldbloomStudios

I’ve made toffee for years. I do it the same way every time recently nine times out of ten the butter is separating. I got a candy thermometer (I had been able to just tell by eye and do an ice water test if needed). I’ve tried mixing more or less, higher or lower temperature, wooden spoon, silicone spatula, whisk. It still won’t come out right. I live in southern California but I’m running the overhead fan and lowering the ac to reduce humidity inside.

I use Kirkland unsalted butter. Some things online suggest the formula for that has changed but I’m not so sure.

Any tips? Tutorials? I want to start from zero and relearn how to do it. Maybe in the past I was just getting lucky.