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Best Toffee Ever - Super Easy
Reviews:
December 11, 2006

Excellent! I found the solution to the butter separation! Make it in a wide, shallow pan, like a cast iron skillet, and use a metal slotted spoon to whisk the mixture in an up and down motion, making sure to incorporate the separated butter on the sides of the pan. My butter started to separate, but this helped tremendously to incorporate it back into the sugar. I added vanilla, extra salt, and topped with a dark 60% cocoa chocolate and chopped pecans. Perfect!

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