Need Ideas on salvaging LOTS of candy that didn't make.

M

melissa-dallas

Well-known member
I did a double batch of my (usually)wonderful English toffee and it never acted right. 20 degrees from the "finished" temperature it more or less seized, then the butter started breaking out of it. I think my dutch oven was too wide for my electric stove burner and the sides of the pan didn't get hot enough because it seemed to be sugaring more and more. Anyway, I took it off the stove and poured it on a tray to see what would happen. It cooled to a texture more or less like partially creamed butter and sugar. It actually tastes very good-nice and nutty/browned buttery. I don't think I can cook it back to 300 degrees (in smaller pans) without burning the butter. Ideas? I thought of making cookies with part of it, or caramel sauce by heating part of it with cream. Any other ideas? This was TWO POUNDS of butter & four cups of sugar, so there is a lot of it. Thanks.

 
Melissa, repeat after me...."When life gives you lemons, say....

"what the H. E. Double L. Oh" and make caramel sauce.

Take it one day at a time. I'll see you at the next FCMAW meeting.

 
When I had some Pecan Pralines remain at a too soft stage,

I melted some semi-sweet chocolate; formed the soft candy into serving sizes pieces and dipped them in the chocolate.

One person said he liked them better than pralines. (The tasted like turtles)

 
my sister makes a good batch of 'peanut bend'... she didn't get the 'brittle' gene smileys/smile.gif

 
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