So I was making my Toffee IMBC last night. I've made it once before and it was fantastic. Now, I don't make IMBC very often at all (just three times now), so I have no clue how to troubleshoot or diagnose any problems. So here's what happened. I got my egg whites ready, and my syrup was good to go. I added it to the egg whites, and the whole thing liquified. I let the mixer go for a few minutes, and nothing happened. Don't know what I did wrong, or if maybe I just gave up to quickly. Any advice on what I may have done wrong, and what I might do to avoid/correct this problem in the future would be appriciated. I'm going to try again this weekend, and want to be fully prepared!

What was the eggwhites - sugar - water ratio?

A variety of things come to mind for me:

Was your sugar the correct temperature when you poured - is your thermometer working properly.
They are very delicate and can easily be damaged so it is best to test to see if it is accurately reading before using.

Were your egg whites whipped to the correct level before pouring - sometimes the top of your eggs will look ok but underneath they are still at liquid state.

What type of egg whites did you use? Many grocery store cartons state they can not be used for meringue type of recipes (been there done that!). Therefore, I crack my eggs or get egg whites in a carton from a commercial distributor.

I think the same too. Its the temperature of the sugar syrup. But i have never made it with carton egg whites. So may be that could be the problem.
BTW how do you make Toffee IMBC?

Well, I used actual egg whites as I needed the yolks for pastry cream, and my thermometer does have a separate very thin line separate from the main red part, but it did boil at the correct temp, so I'm assuming that shouldn't be the problem. Unless syrup boils at a different temp than water...

As for the syrup, I can't think of the exact measurements right now as Im at work. But it did get to about 232. I know it should have gone a little higher, but I didn't think that would make too much of a difference.

I did lift my beater to check the egg whites and they seemed fine... This is so frustrating! I've been an absolute failure in the kitchen for about three weeks. I'm having recipies fail that always worked great, I'm burning caramel like no-ones business, and now my IMBC won't work. I think I need a vacation from baking!

I follow the cake Bible recipe for IMBC. The temp for the sugar syrup according to that is 248 F. But 232 seems not even soft ball stage. Have you done it before with 232? So i am not sure what could have been the problem.
But all of us go through a phase like this. That is just. Just try again. I know its frustrating. All the best. Do let us know what happens. But all the recipes i have read ays 248. May be you can try that way and check.

You've gone just above thread (230), soft ball stage is 240 - at least on my thermo... To be safe go to 245. I asked about the ratio because once I added by mistake slightly more water while making the syrup and the eggwhites-syrup mixture was a bit runny. Had to throw it away as I'd probably never get a good firm meringue.

Since it sounded like you did everything correct. Check your thermometer by placing it in a glass of ice water. The freezing temperature is 32F or 0 C - If you do not come out with either one of these, then it is your thermometer is not working.

Thanks everyone. I'll test my thermometer, and try again this weekend. My hubby really wants more skor cupcakes! I think I've been rushing everything (that's how I burnt my caramel!)

Hmmmmm Toffee IMBC sounds yummy! Would you share your recipe please?

I, too would like to try your toffee IMBC recipe if you share it. Toffee is my favorite flavor. Thanks in advance.

So I tested my thermometer in boiling water, and it only hit 185! So I guess I better accomadate for that.

For those who were asking, here is the recipie I use.

Syrup:
1 3/4 cup lightly packed brown sugar
3 Tbsp mollases
3 Tbsp golden corn syrup
2/3 cup water

Egg:
6 egg whites
1/4 tsp cream of tarter
2 tsp vanilla


2 cups unslated butter.

Make just like any other IMBC, and enjoy!

I use egg whites in a carton for IMBC. The ones from the supermarket do work. You just have to whip them a little bit longer at the beginning and use cream of tartar. I also add a 1/4 cup of sugar after the egg whites have formed soft peaks. The sugar is supposed to coat the meringue and stabilize it. (This is in the regular IMBC recipe from Cake Love that I use as a base).

Syrup I always go all the way to 248F.

Some general advice still applies to the meringue for IMBC.

http://whatscookingamerica.net/Eggs/perfectmeringue.htm

http://lowfatcooking.about.com/od/dessert/a/meringuemistake.htm

CalhounsCakery...that recipe sounds yummy. Good luck!