"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Candies and Chocolates
Click Here to Login
Thread Tools Display Modes
Old 12-28-2008, 04:23 PM   #1
Assistant Cook
Join Date: Dec 2008
Posts: 1
Peanut Brittle Woes

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?


molarmechanic is offline   Reply With Quote
Old 12-28-2008, 05:38 PM   #2
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Welcome to DC. I have sent other friends to this site that will help with all kinds of higher elevation cooking, including candymaking. Good luck. This article explains the formula and adjustments that you must make:
Mile-high candy making requires adjustments

You can google search high elevation baking and candymaking for more information.
PieSusan is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:59 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.