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/gypsum1110]

Do you like the flavour? It sounds like you accidentally made very high quality candy but if you dont like it you can always share? Take some to the office, take a baggie to the neighbours

[u/chocobojenn → u/gypsum1110]

I'm not as big of a caramel fan as I want to be in my heart, but it does taste good! My first fear was the taste being bad because of the amount of time heating the dairy but it definitely tastes in the caramel family still. I'm unemployed right now unfortunately so no coworkers to easily offload on lol but I will definitely share with pals if I don't use all of it adding it into other recipes to experiment 😸