is there a use for or can I salvage toffee that was not cooked long enough? did not realize until after I had chocolate on it....just hate to waste.

next time, make sure to use a candy thermometer, which is pretty essential for working with sugar for candies. candy is its own ball of wax, for sure, diane. a humid day(was it raining?) can blow the whole venture too. and the darn thing about candy is that you can spend hours waiting for that temp to rise, and then the butter separates out, or some other foolish problem you weren't expecting........

sure. chocolate plus heavy cream = chocolate sauce. you'd have chocolate toffee/caramel sauce: over ice cream; mixed with soda water for chocolate soda; sauce for cake or pie; hot caramel cocoa; maybe cook rice in it for a chocolate caramel rice pudding.....

Toffee/butterscotch sauce--put in saucepan w some cream, keep stirring til it melts- long time.Add a touch of corn syrup to keep it from crystallizing. Add cream as needed to get thickness you want.

Dilute with vodka, serve chilled.

Is it still soft? Maybe try melting it down and using it to make brownies? Add eggs when the mixture has cooled a bit, some flour and a tad bit of leavening (baking powder and soda), then bake it and see what happens?

what's the consistency like? i bet it would be amazing broken up into ice cream or oatmeal cookies.