"dsi1" > wrote in message ...
> Dimitri wrote:
>>
>
>>
>> The butter & sugar was already at the soft ball stage - no running down
>> the side.
>
> Sounds like you're making candy. :-)

That's the basic idea if you melt butte and suger and keat it to the right
temp it becomes candy.

BUTTER BRICKLE CANDY
1 c. sugar
1/4 c. water
1/2 lb. butter
Mix sugar, water and butter. Cover the pan and bring slowly to the boiling
point. Remove cover and stir occasionally. Stir constantly as mixture cooks
down. Cook until it darkens and begins to smoke. Pour out on buttered pan
(large cookie sheet). While still warm (not hot) put squares of milk
chocolate on top. Spread to form the topping. Sprinkle with chopped nuts if
desired. Break into pieces.

>
> Anyway, you're probably right if you start with butter at or slightly
> below room temperature. Most of the time I just get a stick of frozen
> butter and melt it the cake pan over the stove and dump a bunch of brown
> sugar in. If you do this, you'd probably have to stick it in the freezer.
> Looks like I'm a big goof...


Nah no one is a big goof. We all had to learn some time.

I like getting my fingers into soft butter :-)

it just takes 20 secinds in a nuker to soften the butter - keep byback up
stock in the freezer also.

Dimtiri