How are u actually supposed to make toffee?
I wanted to make a christmas crack recipe that looked pretty easy. Obviously I wasn't aware of the black magic needed in order to make toffee. The recipe was equal parts butter and sugar, some salt and a bit of vanilla at the end. It turned out horrible, separated completely, and wasn't getting any color. No matter, I'll just do a little research and try again.
And then the fuckery began. I looked at reddit posts and youtube videos, AND THEY ALL KEPT SAYING COMPLETELY DIFFERENT, MUTUALY EXCLUSIVE THINGS. Some add corn syrup or honey, others don't. Some say it's crucial to stir constantly, others say it's crucial to not stir at all. Some say that you should melt the butter and the sugar on the gentlest heat and then increase to medium, others say to melt it on high heat and then lower it. Some say to have the butter at room temperature, others say it has to be straight out of the fridge. Some dissolve the sugar in water first, others don't. Some say that you shouldn't have any sudden temperature changes because it "shocks" the candy, then i find a recipe that intentionally lowers the heat drastically to "temper" it.
The worst part of it all, I'm looking with my own eyes how these people do "crucial mistakes" on video, smile at the camera and present their perfect toffee. Is this all part of some elaborate inside joke or am I just stupid.