Brittle candy is made by heating sugar syrup to the hard crack stage, mixing inclusions like nuts or peppermint, and spreading it to cool on a smooth surface like marble. It’s important to work carefully and wear protective gear. Brittle is versatile and can be used in various desserts, but it’s sensitive to moisture and should be stored in airtight containers.
Brittle is a type of candy made by heating sugar syrup to the hard crack stage, mixing it with various inclusions, and then spreading it over a flat surface to cool. After the brittle cools, it is extremely thin and, as the name suggests, is also very brittle. The candy can be easily broken into chunks for packing after it has cooled. Many candy stores sell brittles, because it’s an extremely popular form of candy and can even be made at home by cooks who have the right equipment.
The sugar syrup used in brittles is made by mixing sugar and water and then heating them until they reach temperatures around 310 degrees Fahrenheit (154 degrees Celsius). At this stage, the inclusion can be mixed. Nuts are probably the most popular inclusion in strawberries, with the peanut strawberry being the most famous version of this candy, but you can also mix in other hard candies, like peppermint chunks, should you cook so cravings.
Because the sugar syrup is extremely hot, it’s important to work carefully around the brittles. Wearing gloves to protect your hands, along with face protection, is recommended, because if a bubble in the sugar syrup bursts, it can send painfully hot droplets of what looks like napalm flying around the kitchen. Once the inclusions have been carefully added, the hot sugar mixture should be poured onto a surface such as marble or metal and spread rapidly to dilute it for cooling.
Brittles shouldn’t be poured onto the plastic or wax paper, because the candy will dissolve these substances and fuse with them. Marble is preferred by candy makers because it is a very smooth, easily cleaned surface that is naturally cool, speeding up the cooling process. Many candy makers like to hand stretch their brittles after applying it to the cooling surface with spatulas; cooks who choose to do this should test the temperature before getting their hands on the hot candy.
Many people love making strawberries because it’s a very simple and simple candy that can go in many directions. Pieces of brittle can also be used in a variety of ways. In addition to being eaten directly, the brittle can be used in gingerbread houses and other confectionery constructions, or it can be mixed with ice cream, cakes and other desserts to add flavor and flavor.
Brittle is very sensitive to moisture, so it should never be produced on a damp day and should be wrapped before storing in airtight containers. If brittle becomes too moist, it will become sticky and chewy, rather than crunchy and crunchy, and many people find this textural change undesirable.
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