molarmechanic
Assistant Cook
- Joined
- Dec 28, 2008
- Messages
- 1
I am making peanut brittle with an old parent's recipe. The recipe calls for boiling the "syrup" ingredients to 250 degrees, then add peanuts, butter, stir to cook peanuts for 10 minutes and then pour onto porcelain table and spread. Problem is that I'm cooking in Denver, recipe was perfected at 800 feet elevation. The brittle is coming out like bad fudge, crumbly, and not at all the "hard crack" that the thermometer indicates. Ideas?