Hi. I just tried making some English toffee (1 cup butter, 1.5 cup sugar, 2 tbs water heated to 300f) and I think I let some stray crystals get in so it's not smooth and pretty, it's a bit chalky and grainy but tastes good with lots of nuts.
I am making a cake for a friend. Could I maybe crumble it and put it between the layers? Will it stay crisp or will it melt with the frosting (either a whipped ganache or flour frosting)? Party is this Saturday. I prefer to keep the toffee in the middle as its a bit ugly :) but if it will get soggy and melt then I can just crumble it on top before serving.
I also thought of grinding it in the processor as a kind of praline paste but that could go in many ways so I'm not sure.
Thanks in advance
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