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How can you tell when peanut brittle is done without a thermometer?
Measure baking soda and set aside. In a medium pot over medium-high heat add sugar, corn syrup and peanut; stirring constantly until peanuts start to turn light brown and smell cooked – approximately 8 – 10 minutes. The batter will be clumpy and will turn into a bit of a ball before it starts melting. Remove from heat.
How do you know when brittle is done?
When it’s starts to brown, it will brown fast. No candy thermometer needed. Once you start to see some color form around the edge of the sugar mixture, turn your heat down to medium (will give you some wiggle room and more control).
How long does it take peanut brittle to reach 300 degrees?
Attach your candy thermometer to the pot in a place where it can measure the temperature of the candy but isn’t touching the bottom of the pan. Add peanuts and cook over medium heat until the candy reaches 300 degrees, stirring occasionally; this will probably take about 30-45 minutes.
What does baking soda do to peanut brittle?
Adding baking soda to the candy gives the peanut brittle a porous, delicate texture. When you add baking soda to the mixture it reacts with the acidity in the sugar, forming carbon dioxide bubbles. This results in a lighter texture that is much easier to break and chew then it would be if you left the baking soda out.
How do you make peanut brittle less difficult?
Stretching makes the candy thin Stretching the candy while it’s still hot and pliable makes a thinner brittle that’s easier to eat. It takes less than a minute for the mixture to cool enough so that you can begin stretching. Wearing rubber gloves so you don’t burn your hands, lift the edges and pull gently.
Why is my brittle bitter?
If you overcook your brittle, it could become bitter or burn, and if you don’t cook it for long enough, it can get sticky.
What happens if you cook peanut brittle too long?
It’s so important because if you cook your brittle much beyond the 300 degree F point, it could burn, and if you don’t cook it long enough, the peanut brittle won’t set as hard and be more sticky and chewy than crunchy and, well, brittle.
Can you make peanut brittle on a rainy day?
Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.
Why did my peanut brittle turned out chewy?
It is probably too chewy because it didn’t get to a high enough temperature when cooking the candy mixture. If you think it is a humid day, add 2° to the required cooking temperature to allow for the moisture in the air. Sorry I can’t be of more help when it comes to rescuing this batch of peanut brittle for you.
Can I use a meat thermometer for candy?
While you may think you can get away with using a meat thermometer in place of a candy thermometer (or vice versa), this is definitely not the case. A meat thermometer is much shorter in length, and its temperature range isn’t typically high enough for cooking sugar.
Why did my brittle crystallize?
For peanut brittle, start with a quantity of water that is 20-50% of the sugar by weight, and heat the solution over high heat. As the water converts to steam, the monosaccharides begin to saturate the solution, increasing their tendency to form crystals and precipitate, which results in a gritty brittle.
Should peanut brittle sticks to teeth?
After it’s made, peanut brittle turns into a hard, sticky candy that can do some serious damage to teeth. If you do eat peanut brittle this holiday season, make sure to thoroughly rinse your mouth with cool water afterwards to remove as much food debris as possible.
How do you make candy temperature?
Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream. Soft-Ball Stage. 235° F–240° F. sugar concentration: 85% Firm-Ball Stage. 245° F–250° F. sugar concentration: 87% Hard-Ball Stage. 250° F–265° F. Soft-Crack Stage. 270° F–290° F. Hard-Crack Stage. 300° F–310° F.
Can I fix chewy peanut brittle?
How to Fix Chewy Peanut Brittle. Break it apart. Break the candy apart just as you would if it were sturdier and not chewy and place it into a large pot. Melt the pieces.
Can I add more baking soda to peanut brittle?
Add baking soda to the mixture. It’s going to foam and the mixture will “grow” as you stir it, doubling in volume. Don’t leave out the baking soda. The carbon dioxide that is created when the mixture foams is what gives the brittle its texture.
