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Gah.

I've decided this is not a good day for making candy. I was going to make fake toffee, but the sugar wouldn't combine with the butter, so that was no good. So I decided to make real toffee, but apparently I still have some temperature issues because on its way to 300, the butter started to separate out, which is not supposed to happen (I assume?). I think it will be edible but odd, possibly a little grainy or caramel-y but we'll see.

Should've done the water test when I realized things were getting thick, but didn't. Will do better next time.

Maybe I should consider getting a book on the method, rather than just doing whatever my general cookbooks say to do.

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