HELP!!!! When I lived at sea level I made toffee/rocha every year just fine. I like it a little softer so I always cooked it to about 290 degrees. Now that I live at 7000' elevation it separates no matter what I do! After reading your recommendations, I tried cooking it much more slowly. I literally had it on low in the pan for 55 minutes. I also lowered the temperature I got to by 14 degrees to account for the altitude. Everything looked fine until I took it off the burner. It immediately started to separate as it began to cool. I LOVE making this for Christmas but am about ready to give up. Do you have any suggestions?

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