Golden Gaytime "The Crumbs"

                                    golden gaytime "the crumbs'

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'It's hard to have a Gaytime on your own' 

Streets ice-cream advertising slogan

First released in 1959 a Golden Gaytime is an ice-cream centre, choc dipped and biscuit crumbed on a stick.

The flavour most identifiable with a Golden Gaytime is toffee and vanilla, although it was originally Strawberry Shortcake, Cassata Roma (I would have like to try that one!), Raspberry Rough and Turkish Delight before the 1970's saw the Golden Gaytime actually become a bit more golden with it's now iconic toffee/vanilla combo. 

Now days it's available in what most of think as original toffee/vanilla, on sticks, in tubs and as an ice-cream sandwich. Plus new flavours like Pina Colada, Choc Mint, Cappucino and Unicorn. 

And now for the "crumbs" the smart marketing department at Streets released limited edition tins of the crumbs that coat the ice-cream. Yep, a tin of crumbs. 

Open the tin and as expected "crumbs". Guess what I put in the Christmas stocking this year along with the *limited release vegemite! 

For Aussies this is the taste of Golden Gaytime, especially when you pair it with vanilla, toffee and a bit of milk chocolate. 

Think choc dipping cubes of toffee swirled vanilla cheesecake and topping with the crumbs, invent a cocktail and toffee dip the rim of a cocktail glass and dip into the crumbs, swirl toffee into vanilla yogurt and sprinkle on the crumbs... few choc flakes too if you are starting the New Year living dangerously. 

Any patisserie application where you would use Paillete Feuilletine flakes for crunch. 

My first try using them was coating the inside of a choux buns with milk chocolate, a scoop of store bought vanilla ice-cream and a good drizzle of toffee with the crumbs on top. 

I scrapped my usual toffee sauce, I love it but it belongs in a sticky date pud not summery ice-cream. Ended up going with a butterscotch sauce from Taste where I used golden syrup replace some of the sugar. It's a quickie to avoid hot days in kitchen over summer.

Butterscotch... moving towards toffee sauce. 

Ingredients

2/3 cups of pouring cream

1/2 cup of packed brown sugar

1/4 cup of golden syrup (it can be maple or honey... each adds a hint of that flavour)

2 1/2 tablespoons of cubed butter

2 teaspoons of vanilla 

Method

Place all the ingredients in a saucepan. Stir over medium heat for 3 - 5 minutes until well combined.

Watch for toffee rising up in pot, don't be tempted to multi task you don't want the toffee covered stove. Keep stirring to prevent catching. 

Increase heat and bring to boil, once boiling reduce heat to low and cook uncovered, stirring often until sauce thickens slightly. Takes about 5 minutes. 

Once cooked the bubbles subside and you have your sauce.

Set aside to cool for a couple of hours. Serve at room temperature... swirling it over your creation... top with crumbs. 

This sauce keeps in an airtight jar in the fridge for a week or so. It does set firmer in fridge so bring to room temperature before serving.

*the tins of crumbs were a limited Christmas release... if you missed out try the end of this year or give Streets a call and see if a bakery near you can supply you with any from a bulk lot. 

Happy Baking :)