How To Fix Caramel That Is Too Hard Common Toffee and Caramel Problems and Solutions

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It’s happened to all of us—you’re making a beautiful batch of caramel or toffee and all of a sudden you notice a thin, oily layer on top of your candy. Toffees and caramels both contain butter and sugar in high quantities. If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy. This often happens during the cooking stage, but sometimes it separates as it is being poured out onto a baking sheet to cool.

Common Causes

One of the most common triggers is when the candy has undergone an abrupt temperature shift, either becoming too cold or too hot in a very short period of time. Monitor the temperature with a candy thermometer, and try not to “shock” your candy by drastically turning the heat up or down during cooking or even moving it around on the burner too much.

It is especially important to watch the candy at the beginning of the cooking process while the butter and sugar are melting together. If the two elements melt unevenly it can result in separation. If you have good stovetop burners, we recommend turning them to medium-low to allow the butter and sugar to melt gently in the beginning stages. If the heat is too high, but butter might melt too quickly and can separate from the sugar.

Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn’t stirred often enough. Take a recipe seriously when it tells you to stir constantly—give your arm a workout and never stop stirring until the specified moment.

Additionally, separation is more likely to occur when using thinner (cheaper) saucepans, as they don’t conduct heat efficiently and lead to “hot spots” that can cause uneven heat and allowing the butter to separate. Finally, humidity can cause the butter to separate, so if your kitchen is very warm and humid, it’s not a good time to be making candy.

How to Fix It

If your candy separates during the cooking process there is a chance you can save it. Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly. You can also try adding a spoonful or two of very hot water to the toffee to help it come together. Start with one tablespoon and stir the candy to help it come together. Add additional spoonfuls if necessary, but do not add more than 1/4 cup of hot water total.

If you have already poured your candy out to cool by the time it separates, the candy is unfortunately too far gone to save. However, once it solidifies, you can try wiping off the excess oil and crush the toffee to use to top baked goods or ice cream.

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How to Make Caramel (Troubleshooting Guide)

Caramel only *seems* tricky — Let me make it easy for you!

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Hi Bold Bakers! I think we are all in agreement that making caramel can be stressful. After years of working in kitchens I have crystallized and burnt my fair share of caramel (and then washed the pan really quickly so my chef didn’t see it), so I understand the stress as well as anyone when trying to figure out how to fix crystallized caramel, or avoid it altogether. These, however, are your steps to success! So let’s get baking!

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!


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