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candy separation

From: bettylouwood@hotmail.com
Date: 13 Oct 2002
Time: 22:52:43
Remote Name: 32.102.188.252

Comments

I make toffee (brown sugar, corn syrup, etc. w/ choc/almond topping) every year for the holidays as gifts. Sometimes, i have a problem with the chocolate separating from the toffee. It is rarely the whole batch, yet the toffee is usually crunchy (hard, as desired) and not sugary (grainy). Why does this happen and how can I stop it? It's making me fat because I won't let anyone else eat it! I use a spoon.

Last changed: June 03, 2007