Worried about mincemeat
I've made Delia's Mincemeat recipe using Butter instead of Suet. The result is good and it tastes excellent. BUT when stirring it, hair-like strands of the syrupy juice form all over the bowl and quickly snap back.
Could this be caused by the Butter? Is it dangerous, i.e. a sign that something is toxic? Is it a known problem? Is there a way of rectifying it?
Thanks for any suggestions.