"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 01-15-2009, 12:30 PM   #1
Assistant Cook
Join Date: Nov 2008
Posts: 18
What Did I Do? - Brittle

Ok while trying to make peanut brittle I had something odd happen.

I was going on the "Good Eats" method (Tricks for Treats) by placing 3 cups of sugar (plain white from a new bag) in a pot coated with a very little bit of oil over a cast Iron pot (heat diffuser) over med-high heat. I added a cup and a half of water and stired to combine. I clamped on the lid once it started to boil and let it boil for 3 minutes, then puled the lid of and watched it without touching it till it reached 'light amber'

Ok my first time i thought I was at light amber but my poured and cooled brittle was not solid, so I figure i needed to let it go longer, so i fix up for batch two the next day.

batch two started the same way when it got to the point it had tha previous day I just let it go a bit longer. I bubbled a lot and suddenly it seamed to go solid on me! It went from a liquid bubbling goo to a block of what looked like sugar crystal (like the bubbles solidified all at once!

I did not want it to burn so i poured in half a bottle (about a cup and a half) of clean water in and started over.

Brittle came out fine this time, good crack and flavor, translucent color slightly dark Amber.

My question is what was up with it going solid like that?


OddCooker is offline   Reply With Quote
Old 01-15-2009, 12:45 PM   #2
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,511
I suggest you use a Candy Thermometer rather than cooking to a color...Peanut or other brittles need to cook to the Hard Crack stage ---

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-15-2009, 12:45 PM   #3
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Went too long and lost too much moisture so it hardened up? Honestly not sure, but this stuff is trickier than I thought when I tried it. Our first batch went way wrong and tasted burnt, the second batch didn't set up right, the third we got right.
I am sure someone with more candy knowledge will come along to answer this for you!
Maverick2272 is offline   Reply With Quote
Old 01-15-2009, 12:50 PM   #4
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
I did the same thing this year with my peanut brittle. Here is what happened--you had some sugar crystals, either on the spoon you were stirring with, or on the pot itself. When the syrup reaches a certain point, the sugar wants to recrystalize, and those little crystals that didn't get dissolved in the boiling syrup start a chain reaction of crystalization.

To avoid this, leave the lid on the pan for the first two minutes of boiling, and don't stir the syrup while it is cooking.

Use a candy thermometer, too, if you want consistent results.
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 01-15-2009, 04:09 PM   #5
Assistant Cook
Join Date: Nov 2008
Posts: 18

the thermometer i had in the syrup never read above 275, time fore a new thermometer!
OddCooker is offline   Reply With Quote
Old 01-18-2009, 12:42 AM   #6
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Molten sugar will recrystallize in a hearbeat, if but ONE TINY crystal of sugar is introduced to the mixture.

I was always taught to have a cupful of HOT water with a pastry brush next to the pan, and brush all the sugar crystals from the sides of the pan into the mass before the water boils off (you know this happens with the bubbles change pitch and frequency).

Also, some things help to keep the sugar from crystallizing. Some lime juice, just a wee little bit, but not enough to change the flavor, will work. Also, a couple tablespoons of corn syrup do wonders, since it's an "invert" sugar and naturally stays liquid.

I almost always add just a bit of corn syrup to my syrup mass before I start boiling, to help ensure that my candy doesn't crystallize on me.

If it does crystallize, there is a quick fix, and you did that without even knowing what to do. Just add some water, let it dissolve, and do it again.

Personally, I always go by temperature, not color. You can get a cheap candy thermometer for a few bucks.

Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK 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 09:40 PM.

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