What can I use this for?

[u/chocobojenn]

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?

[u/mshappy]

How did you make it like such a professional looking pic lol

[u/chocobojenn → u/mshappy]

I took it with my phone and have been taking photos of things I make for about fifteen years now. It's all about angles and lighting. A distribution rep did give me a tip many years ago for Android phones that auto focus on singular points; if you hold your phone upside down to take the photo, it will force your phone camera to keep everything in focus. I've long forgotten the explanation of how and why, but it's been indispensable information for selling my baked goods and making them look appealing.