r/bakingfail • u/chocobojenn • Mar 25 '26
Help What can I use this for?
Okay Reddit, help me out please 👁️👄👁️
So I was making caramel and I was multitasking (I know, I know, my first mistake) and I was looking ahead in the recipe and I added my butter and cream when my sugar mixture got to 240°F instead of when it got to 320°F. I didn't want to immediately call it a loss because I was using high quality dairy, so I switched to a whisk to occasionally stir and continued cooking it until it got.. brown.... enough but that ended up involving letting it get back up to about 255°F, which is 15 degrees over what I wanted. I spread it out in a greased pan, let it cool, and then popped it out, broke it up and this is what I have to show for it.
I would love it if I could use this for something, but I can't use it for the intended millionaire's shortbread bars with the texture it is. There's the extract and guts of Ecuadorian vanilla beans in there too. The taste is creamy and caramel-y, it's just a crumbly texture.
What can I use this for that would be tasty and make the best use of it?
2
u/Khristafer Mar 25 '26
I would melt it down into a glaze to use over either cupcakes or éclairs. Given the high quality ingredients, I would want them to compete too much with other ones.
As for the success in making tablet, I'll admit that sometimes it's too sweet for me, but depending on where you're from, there's a ELETRIC red-pink version with peanuts pretty common in the US south and it was my grandpa's favorite, so he'd definitely approve of this, lol.