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