Seperation

[sleepyjeff]

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.