Just some additional info on our experience.

The butter does not really mix with the sugar until after the mixture boils. Maybe even a little after that. You have to keep stirring practically the entire time. When the temperature reaches about 270 degrees F and definitely by the time the temp reaches 300 degrees F a metamorphisys takes place and the whole mixture starts to look like a nice carmely mix. I had an assistant when I made my candy and we traded off stirring and holding the thermometer. My assistant had a blister from the constant stirring and the fact that we used an all metal stirring spoon which got really hot.

Hope these details help. The candy is excellent. I had one approximately 2 inch diameter disk of candy last night and was totally ripped about an hour later.
:stoned: