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Old 08-28-2012, 08:13 PM   #1
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HELP! butterscotch sauce problem

I'm trying to make a butterscotch sauce (a thick sauce that will solidify upon setting) but right when the sauce seems to be turning the golden color the recipe calls for, the liquid butter separates from the rest of the ingredients. The recipe is 3/4 C. sugar, 1/2 C butter, 2 T. corn syrup, and 3/4 condensed milk. I made the exact same recipe last week and didn't have this problem at all. I've made it twice tonight, and both times the same thing happened. Since I have to make this for 90 people on Thursday, I'm getting worried.


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Old 08-28-2012, 08:23 PM   #2
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Did you use a different type of butter? Salted butter contains more water than unsalted butter. Also, brands may vary a little in their water content. In addition, American butter contains more water/less fat than European.

"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
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Old 08-28-2012, 09:06 PM   #3
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Is the weather different tonight? I know some candies are very dependent on the correct weather: temp/humidity.
May you live as long as you wish and love as long as you live.
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Old 08-30-2012, 03:50 AM   #4
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Hello and welcome to DC Minderella
All I really need is love, but a little chocolate now and then doesn't hurt
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