Remove it from the chilly water, however, and it will flatten in your (much warmer) hand. At this slightly higher temperature, the syrup will keep its shape in the cold water, enough for you to shape it into a soft, malleable ball. This is the stage you aim for if you’re making soft pralines, fondant, or fudge. There’s still a lot of water hanging around, and - when drizzled into cold water - the syrup forms a loose thread that will not ball up in way, shape, or form. Let’s go through each stage, one at a time.Ĭooking your syrup to this stage and temperature will give you a nice, thick syrup for pouring over ice cream, fruit, or cake. (If you’re using a thermometer at high altitudes and feel most comfortable working with an end temperature as a goal, subtract 1☌ from every listed temperature for each 152.40 m above sea level.) It’s nice to have a candy “doneness” detection method that doesn’t rely on an external piece of equipment (especially if you’re working at high altitudes), and drizzling hot, boiling syrup into cold water can help you conquer any fears you have around working with hot boiling syrup. You can detect these stages with a thermometer, but I recommend familiarising yourself with the cold water test (which is literally performed by drizzling a little syrup into cold - but not ice-cold - water). (See? It’s all starting to make sense already.) A candy with a lot of water and low sugar concentration will be soft and malleable (or liquid!), and a candy with little water and a high sugar concentration with be hard and brittle. When you boil sugar syrup, you’re driving off water and increasing the concentration of sugar. If you’re not familiar with the various stages of candy making (or the cold water test), I’ve got great news: Making peanut brittle is an excellent way to familiarise yourself with all that, as you’ll be aiming for the very last stage of the candy-making journey.
#Peanut brittle recipe crack
Keep cooking and stirring until you reach the “hard crack stage” (around 150☌), then stir in butter and baking soda to give the brittle its lightly aerated texture.
#Peanut brittle recipe how to
What I do have are some suggestions on how to use peanut brittle to pump yourself up and get excited about candy making, as well as some tips on how to nail your very first batch.Īll brittle recipes pretty much follow the same format: Boil sugar, corn syrup, water, and salt together until the solutes dissolve, then add some peanuts.
I use this one from Allrecipes, and it is perfect. I do not have an original recipe for you. The ingredients are cheap, the recipes are short, and the procedure gets one used to working with a pot of molten sugar syrup. Peanut brittle is the perfect candy for anyone looking to build their candy-making confidence. Haystacks, cheater’s fudge, lazy caramels, and gin balls are a few of my favourites treats to make, eat, and give, but this year I’m adding peanut brittle to my repertoire (and to my gift boxes). When it comes to candy making, I tend to favour confections that can be made without a candy thermometer, and ideally in the microwave.
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