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.
