Butter separation in english toffee candy
I've read recently some articles about English toffee candy and the issue of butter separation was mentioned there.
I am looking for further information abut this phenomenon (what causes this separation of butter from the candy during cooking) and how can one prevent the separation besides using an emulsifier (like lecithin).
Someone has mentioned that salt has a stabilizing effect on the emulsion, is it true?
Best Answer
Butter separation doesn't only refer to the butter separating from the toffee (sugar), butter is make of milk fat rendered and the milk solids, when butter separates this is due to these parts separating. This is the fat that you see on the toffee, this usually comes from the components cooling at different speeds.
As with anything that you are making using melted butter, like a hollandaise sauce, adding a spoon or two of very hot water and agitating helps with the dispersion of both the fats and the heat. Stirring is an important component to ensure the heat is equally distributed throughout the mixture.
Thanks to @Aaronut for correcting the language!
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How to Fix It. If your candy separates during the cooking process there is a chance you can save it. Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly.How do I stop my toffee from splitting?
How to prevent toffee from separatingWhy is my toffee greasy?
undercooking, so it doesn't set up; scorching; or the dreaded "separation," where the butter and sugar separate during cooking. If this occurs, you'll see an oily layer on the surface of your candy mixture, "and it looks sooooo ugly, like an oil slick," is how Kendrick describes it.Why does toffee sauce split?
A more likely cause of the splitting is that the mixture cooled too quickly - the sauce needs to stand and cool slowly, not in a cold or draughty place. The sauce may well come together again when it is reheated and you can also try whisking in a little hot water to help it re-emuslify.What to do if butter separates?
Remove the butter from the heat and stir. Add 1/2 tsp. of salt per cup of butter. Whisk the butter vigorously until it emulsifies, approximately one minute.Old English Toffee - Oma’s Best Recipes - Easy Step-by-Step Instructions
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Answer 2
Pertaining to salt acting as a "stabilizer", I have this experience to offer - I never had a significant issue dissolving the sugar into the butter (first step), until I switched from salted butter to unsalted - suddenly I had water that could not be eliminated. Some advise that adding 1/8 to 1/4 tsp salt per 4oz will rectify this, but I found this not to be true in two attempts. When I switched back to salted butter, this frustrating problem went away.
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