Rescuing a recipe/upcycling cinder toffee

[halfateabag]

I constructed a tin of cinder toffee earlier this week. It seemed to work fine until 12 hours later it started to go to liquid and has continued in this way. It tastes very caramelly so apart from using it as a sauce, any suggestions out there where I can use it up in another way. Suelle I wondered with your vast knowledge if you had any ideas, or anyone else care to offer up any other ideas ?

[Suelle]

It's hard to predict how further heating, or baking into anything, would affect it, so difficult to make suggestions.

It might work as the caramel layer in a tart tatin or pineapple upside down cake, but it might not and then you've wasted more ingredients.

Is it thick enough to ripple through ice cream? Stirring into cream could make a nice sauce.

Have you checked whether you can taste the bicarb? If so, it might be better to limit your losses and chuck it.

[Stokey Sue]

Sugar chemistry is complicated, all I can think is too much syrup or bicarb, so the crystalline structure isn't quite right? Cinder toffee does tend to pick up moisture and go chewy instead of brittle, but I wouldn't expect it to deliquesce (turn liquid) like that

[slimpersoninside]

Sugar chemistry is complicated, all I can think is too much syrup or bicarb, so the crystalline structure isn't quite right? Cinder toffee does tend to pick up moisture and go chewy instead of brittle, but I wouldn't expect it to deliquesce (turn liquid) like that

Sue, I'm so glad you added deliquesce to your post, I was wracking my brain trying to think of the proper word.

[Stokey Sue]

[Seatallan]

I'd use it as an excuse to make a sticky toffee pudding (and use the cinder toffee as a sauce for it ).

[WWordsworth]

I'd use it as an excuse to make a sticky toffee pudding (and use the cinder toffee as a sauce for it ).

A bowl of that please, with coffee, after a long, cold walk.

[Amber]

deliquesce

What a lovely word .

[slimpersoninside]

Oooh, I think Sea's come up with the winning idea !

[Uschi]

Sugar chemistry is complicated

Tell me about it. Making meringues by my trusty recipe usually works so well, but occasionally, they firm up beautifully, are completely dried out and then, despite being in an airtight container, they go mushy. There's no rhyme nor reason.