MichaelSEPA
Assistant Cook
OK, here’s my issue in trying to make black walnut brittle candy....I can’t seem to get the recipe’s sugar/water mixture hot enough! I tried two different recipes; one produces a clear brittle candy, while the other seems to make a darker brittle. I mix/cook in Visionware on an electric stove, and use a candy/fryer thermometer.
In both cases, I can’t seem to get the initial water/sugar mixture to the 265 or 280 degrees required...and therefore can’t reach the slightly higher temperature some recipes end with.
With the simpler, clear brittle, the water/sugar mixture never seems to reach 235. The resulting product is cloudy and “grainy”.
With the darker brittle, the mixture seems to “burn” as I try to approach the 280 degree mark required. The mixture “smokes” even before reaching 250 degrees. While this recipes cracks apart when cooled, the brittle has a burnt taste to it.
Please tell me what this retired, 68 year young guy is missing!!!
Help please!!!
In both cases, I can’t seem to get the initial water/sugar mixture to the 265 or 280 degrees required...and therefore can’t reach the slightly higher temperature some recipes end with.
With the simpler, clear brittle, the water/sugar mixture never seems to reach 235. The resulting product is cloudy and “grainy”.
With the darker brittle, the mixture seems to “burn” as I try to approach the 280 degree mark required. The mixture “smokes” even before reaching 250 degrees. While this recipes cracks apart when cooled, the brittle has a burnt taste to it.
Please tell me what this retired, 68 year young guy is missing!!!
Help please!!!