I made this cake and it was a hit. When I made it, I also made a small version to keep at home. I noticed the next day part of the whipped cream had turned green where it touched the coffee crunch pieces. Has that ever happened to you? I used all fresh ingredients. I'm thinking its some sort of reaction with the two but I couldn't eat after it turned green.
My whipped cream has never turned green. But, after a day or so in the fridge, the coffee crunches dissolve a bit and are both chewy and crunchy. Sure you didn't use copper in the crunches? 😉
I might try Golden Syrup first. A second option would be brown rice syrup, but that has a rather strong flavor and might significantly change the taste of the crunch candies.
You mean in place of corn syrup? I don't know. Never tried it. The recipe I use is direct from Blum's many years ago, when they did not have glucose as an alternative to corn syrup. so the best I could suggest is to try it and let us know if it worked.
