More toffee troubleshooting help needed.

[u/PattyNChips]

I posted a a little while ago about my toffee not coming together properly and a couple of you gave me tips. Today, I tried a different recipe and everything seemed to be going great, no separating, nothing. Until, that is, it came time to pour it and let it set. As soon as i poured it into the pan it almost immediately separated. Now my toffee is sitting in a pan with an oil slick on top of it. It is very hot and humid today and I fear that may be the culprit and I don't have the benefit of climate control in my kitchen. Could that be the issue? What can I do to try and mitigate this?

FWIW I used this recipe this time.

[u/Alarming-Side-4162]

Toffee does not work if the humidity is over 50%. I run a dehumidifier in my kitchen any time it is that high, preferring 40-45%. And the air conditioner. I am in Southeast Texas where we average 85% humidity.

This is such an unforgiving candy to make. If it is too humid, if the pan doesn't fit the burner for even heat distribution, if you stir too much, if you don't stir enough, if your butter has too much water, not enough milkfat, heat is too high so it cooks too fast... So many challenges!

But today you made toffee. So what if it has an oil slick. If you still have it, use some paper towels and wipe it down if it has set. Leave it in the pan you poured into, but wipe the surface until it is pretty dry. Then pour melted chocolate on top, tempered if real chocolate, or use candy wafers. Cover the entire top surface to keep out the humidity. Then revisit it tomorrow and see how it is.

Good luck and keep trying!

Edit* spelling.