Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School | Ask Your Questions Now ›

Home Cooking

Toffee didn't harden

Share:

Home Cooking 3

Toffee didn't harden

saticoy | Dec 22, 2012 05:31 PM

Just wondering if the sage and experienced HC hounds have advice on what to do with a pan of sadly grainy and soft toffee? The candy thermometer I bought today came out of the package broken, and I took a shot using the old method of dropping bits of the syrup into water until I reached hard crack. Sure didn't reach it!

I scraped it all out of the pan for another try, but I'm wondering if there is anything to do with all that beautiful caramel-y pecan-y chocolate-y goodness. Can I microwave it and pour it on ice cream? Use it for some kind of streusel? The sugar butter part itself is kind of grainy...but the whole thing tastes great.

Any ideas?

Want to stay up to date with this post?

Feedback