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.