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Toffee didn't harden

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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?

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  1. I would say mix it with some vanilla ice cream or make a batch of brownies and spread it on top while they are hot.

    1 Reply
    1. re: jcattles

      Thanks! Both sound good....doing a "mix-in" into cold ice cream might be perfect... I'm going to see what happens when I put it in a microwave for a few second!

    2. Sounds like the makings of a perfect Chocolate Pecan Praline Ice Cream Sauce.

      (And the capital letters do work to make something that good special.)