"Raj V" > wrote in message
...
> Tried making English toffee for the first time this afternoon. Don't have
a
> thermometer and have never been able to determine the "cracking" stage.
> Never the less, I soldiered on and it was looking pretty good. I was about
> to pour it in the cookie pan when I noticed that it looked like the butter
> was starting to separate from the mix. I poured it and spread it out, but
> when I scored it after cooling a bit the scores had a very oily look. I
> spread the chocolate and added the nuts anyway. I have it outside cooling
> (supposed to get into the 20's tonight in Houston) so I haven't tried it
> yet. It this a problem if overcooked?
>
> I know, I know, I'm getting one of those digital cooking thermometers on a
> long wire for baking. I can't see why it wouldn't work for candy too??

As I recall, the surface is a bit oily. I think what you experienced was
normal. I have a digital probe thermometer that I got at Meijer for $9.99
It has been wonderful and works for candy and deep fat frying. I believe
it goes up to 400F.