A couple of things can cause the butter to separate. The first is using cheaper, thinner lined saucepans.
Reach for a heavy-bottomed saucepan to help with this. Even using a small enameled Dutch oven would work.
The second can be from heating the butter and margarine too quickly. Keep the pan over medium to medium-high heat. Don’t crank the heat up for the sake of bringing it to a boil faster.
Can I use all butter?
Short answer: Yes!
However, the reason I like to use half butter and half margarine when I make English Toffee is that I find I get more reliable results, without any separation of the butter and sugar. The flavor is still amazing!
Give this English Toffee recipe a try. I can promise that these little toffee bites will become a seasonal favorite with your family – they’re too delicious to resist!
Why does my chocolate fall off the toffee when I cut it?
This is most likely due to excess butter on the toffee surface. Before adding your chocolate, be sure to wipe the top of your toffee with a dry paper towel to absorb any excess butter.
If it still feels a little “greasy”, sprinkle a small amount of cocoa powder or crushed nuts to the top before adding your chocolate. This should help!
Yield: 24 Bites
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
English Toffee is a classic holiday candy: buttery candy poured over almonds, topped with milk chocolate and walnuts. Make it in a brownie bite pan to get the cutest toffee bites – perfect for gifting!
½ cup unsalted butter
½ cup margarine
1 cup granulated sugar
¼ teaspoon kosher salt
½ teaspoon vanilla extract
12 ounce milk chocolate, melted
1 cup unblanched whole almonds
1 cup finely ground walnuts
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