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Ugly english toffee in cake filling?

y
youareabunny Aug 13, 2013 09:43 AM

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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  1. d
    dkenworthy RE: youareabunny Aug 13, 2013 11:13 AM

    I'm pretty sure it would get soft if you used it as a filling. I would pulse it in the processor and use it for ice cream topping!

    1. pinehurst RE: youareabunny Aug 13, 2013 11:17 AM

      i too would vote for ice cream topping...or simply dip it in chocolate/drizzle more chocolate on it to prettify it?

      1. t
        treb RE: youareabunny Aug 13, 2013 11:27 AM

        The crumbs may turn gloppy and create large air gaps in the cake. Next time add a tbls of corn syrup and don't stir after combining in the pan, you won't get crystals.

        1 Reply
        1. re: treb
          y
          youareabunny RE: treb Aug 13, 2013 11:37 AM

          Yes, several recipes called for corn syrup but on my last big food run I could not find any. It was not in the baking aisle, I'm not sure what happened there. And i definitely should not have stirred (i did all of my YouTube and recipe research on this 2 weeks ago and decided to cook it today on a whim, no surprise it didn't turn out! thanks for the tips.

          Okay then it will definitely melt as frosting, so I will use it for something else. Yes it still breaks apart into pieces and if I am patient I can take the time to do each piece in chocolate LOL. Maybe I will take a little bit of it and try pulsing it and see if it will turn into praline paste.

          If it turned out correctly, would It have been suitable as a layer in frosting? Or would it still melt? I just think it would be a nice crunchy layer in cake

        2. m
          magiesmom RE: youareabunny Aug 13, 2013 12:45 PM

          you can use it as filling in an ice cream cake.

          1. Ttrockwood RE: youareabunny Aug 13, 2013 06:45 PM

            If you do blitz it into crumblies that would be great in brownies! I used to buy those bars of toffee to use. But they didn't stay crunchy.

            1 Reply
            1. re: Ttrockwood
              y
              youareabunny RE: Ttrockwood Aug 13, 2013 10:00 PM

              That is a great idea too, luckily they still taste good so my family and aunts family ate most of it already LOL

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