What is causing my butter toffee to separate?

Question

Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, the unsuccessful batch starts to separate. Once, I saved it by doing something magical to the temperature and stirring vigorously, but I don't know what I did. Every other time, Once it starts separating, it is a lost cause.

I use the same pan, same stove, same wooden spoon to stir, and I think I am either using heat that is too high, or too low and too long. Help!

Answer 1

If you are using an electric stove you might have heat fluctuations enough to make it separate.

Answer 2

Try using an emusifier, like Lecithin; a quantity of 0.1-0.2% of your batch size. You can buy it at health stores.