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I made my buttercrunch recipe from this book: "Formula and Theory for the Artisan Confectioner" and it's perfect every time. However, the last two batches gave me trouble and I wonder if anyone has advice. When I poured it onto the mat, the butter separated. Any thoughts?

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Comment by Danielle on April 30, 2010 at 12:53am
Laurie-

What are the main ingredients of the recipe (I don't have a copy of the book).

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