Seperation
 

I've been making Almond Roca for some 20 years now and although I have had a few bad batches for the most part it usually turns out great.

But....

This weekend I attempted to make a batch and the butter seperated on me 15 degrees shy of hard crack.

So I tried it again....same thing.

A third time.....same thing.

.....any master candy makers out there know what I am doing wrong? I can't believe this....I am sure I am making it the same way I have for a score of years....why all of the sudden am I having no success?

I am using the same butter. Same stove temps. Even the same cookware.

:confused:

Global warming.

using a thermometer in the oven or relying on the dial? sounds like a temperature issue.

You may be right......my mom says it is because it is raining. But it isn't raining in my kitchen so I don't buy it.

I have a Candy themometer...actually I have two(and they both confirm that the other works). My recipe calls for medium heat until 10 - 20 degrees above hard crack stage.

Your mother is probably right. Humidity could be the culprit.

Well, she has been right before. However, the forcast is for rain every day for the next 10 days. Do I need to go buy a room de-humidifier just to make candy?

I know nothing about candy making (I'll just go buy my Almond Roca at the store) but this page says you should avoid doing it on humid days but it sounds like it is more a problem of the cooling than the cooking. It also has tips on trying to recover from separation.

Humidity will make a huge difference is getting candy into the various hard ball, soft ball, hard crack stages.

Alex's link looked usefull. But as a rule, avoid overly humid days.

I have found humidity can make a difference also the temperature in the house.

I feel your pain. I am just down the valley and have had one batch of fudge go bad and my chocolate dipping is going slowly this year. I can only get the house warm enough after baking cookies to even attempt chocolate melting and dipping treats.

I may be crazy

Thanks....I'll try some of those tips.

Looks like GD and my Mom might be right......


Misery loves company.......wet enough for you this year? I wish the temp would drop just a little so we could at least enjoy a White Christmas(I'd trade snow for candy any day):):):)

First thought: SleepyJeff is getting separated right before Christmas?

Second thought: Thurston LOVES Almond Roca.

I thought that was a given.

but it just might be a lunatic you're looking for

Bill Joel ....cool:snap:

Parmesan Roca!

Humidity definitely affects my baking nights. I usually turn on the burners on the tops of the ovens to dry out (and heat) the room.

My Brothers MIL/FIL split on Christmas Day:(

Of course Thurston would love Almond Roca....what's not to like?

Butter...Good.
Sugar...Good.
Almonds...Good.
Chocolate...Good(can Pugs have Chocolate?).
Walnuts...Good.
:)

No, but you could give it to him BEFORE its dipped!
;)

Say, why would anyone have to make Almond Roca? Can't you just buy it?


Oh, and don't eat too much Almond Roca in one sitting. It'll give you the runs.

GC: Really? Hmm... I may need to run out and buy some Almond Roca

If I was just wanting to eat some Almond Roca I could go buy it.....but people are counting on me to make it. Every year the list of people who want it for a Christmas gift from me grows.

As for me eating too much....no chance of that, I like my toes too much.



:)

Get them an Almond Roca gift card!

I don't think they have those so you may have to settle for a Fry's gift certificate. There is always plenty of Almond Roca in the Fry's checkout line.

We used to make our own Almond Roca but that was so we could use different nuts. Now that Almond Roca has begun offering that service it has been a long time.

Fry's?

Isn't that an electronics store? I'd love to just give out gift cards but these people have tasted my candy and want it....saying much more than that will sound like bragging(they love my candy so they must love me..heh, heh) or at least immodest.

There's nothing like homemade almond roca. I have made it before but now I mainly do cookies and chocolate. This year I was on a fudge kick, chocolate, peanut buter, peppermint and chocolate mint. I have about 16 pounds in the fridge waiting to go on candy/cookie trays starting tomorrow.

Jeff- we would love to have some snow down here! It snowed a week ago but it didn't stick. I'm just glad the wind is gone! The boy was tired of the electricity going away and I hate listening to all the trees creak and bend!!

Yes. And they put loads of snacky foods in the long checkout line (they have one line to feed all cashiers).

Damn them and their impulse purchase temptations.

Mmmm..

Peppermint fudge...(drool)

I wonder if cranking up the heat in the house a bit will help with the relative humidity and the separation.

I had issues with Divinity earlier - it was carmelizing before it got to the right stage (softball, I think). In my case, I just decreased the temp and let it take longer to get to temperature, and it seemed to work (And then I beat it too long and it was hard and got thrown out anyway).

So maybe adjusting the stove temp to speed/slow the progression to the right temp might help?

Precisely what I did. I made a roaring fire in the fireplace, switched the heat pump over to oil(sorry Earth), and even put a space heater in the kitchen. I then turned on all burners and both ovens for a few minutes before starting my batch...basically I turned the kitchen into Arizona.

Success:)

Thanks everyone for all the tips.......:snap:

The Fry's Valley of Temptation is a horrible place- especially when they have Red Vines, and Ghiradelli Caramel filled Chocolates RIGHT AT EYE LEVEL!

Buy some Almond Roca and say you made it.
:D

Again, not trying to toot my own horn or anything but I don't think there is any store bought almond roca out there that can come close to what I make:blush:

Slut.

Does your milkshake bring all the boys to the yard too?

;)

Lactose intollerent......I don't like lactose, and I will not tolerate it;)

whore.

How about posting that recipe?

Divinity candies... OMG... I haven't had those in such a long time.

Yum.

So, when's my box of Almond Roca showing up? ;)

I may have to go buy some...

I've no doubt. But if you start passing store bought they'll stop asking you to make them. Of course, you run the risk of them not noticing and that would be a crushing blow.

Samples, please

Britney.


Oooohhhhh :snap:

Barbara Streisand!

Did somebody say, "Toot?"

Last night was a challenge in the kitchen as it was raining, and no amount of burners turned on could reduce the humidity. I so look forward to having my own kitchen, instead of a rental.

It's really simple:

You'll need 1 pound of Salted Butter(Tillamook Brand or similar), 2 cups of Pure Cane Sugar, 1 cup of slivered almonds, 1 package of Nestle Chocolate Chips and a half cup of crushed walnuts. A good candy thermometer is required.

Melt butter over medium heat in a heavy sauce pan. Stir constantly. When all of the butter is melted slowly add sugar and continue to stir. When the temp gets to "Soft Ball" add the almonds to the mixture. Continue to stir at least often but not constantly. When the temp is about 10+ degrees above "hard crack" pour mix onto your least favorite cookie sheet...tilt and tip cookie sheet until mixture covers it evenly.

Wait 5 minutes.

Pour chocolate chips over the roca and then spread with a rubber spatula until all the chips are melted evenly. Sprinkle walnuts over the whole thing and wait 2 hours(do not put in fridge) for it to cool. Break apart and serve:)

Since you have not tasted mine I suppose I could get away with just buying you some;)

That's a chance I don't want to take.....the horror of finding out that truth may be too much.

:D ....maybe the next time I come down there around Christmas(I am hoping this will be next year) :)

SleppyJeff, cool!