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ST Candymaker question! I'm playing with this recipe for Macadamia Nut Brittle. Last night's batch didn't go so well...

Posted by Agent.Vermin (aka Dr.Vermin) Dec 14 '09, 09:45

It didn't end up 'brittle', but quite bendy and malleable. I ended up making Macadamia Nut caramel.

This is either because I added a little brown sugar instead of the full amount of regular white granulated sugar, or (much more likely) because I only discovered after I'd started that the candy thermometer was broken and had been thrown away. So I don't think it boiled long enough before I set it down.

SO, should I try again with the brown sugar (and a candy thermometer), or do you think the brown sugar might be a problem in itself?

Responses:

I make toffee with brown sugar and it's fine and it comes out brittle - the times it is goey is when I don't boil it long enough -- nm - Epiphany Dec 14, 09:50 2
- Cool. I'm getting me a digital candy thermometer tonight. -- nm - Agent.Vermin Dec 14, 09:53 1
  - I've never used a thermometer for the stuff I make - it's 3 1/2 min and I also eyeball it. -- nm - Epiphany Dec 14, 09:55

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ST Candymaker question! I'm playing with this recipe for Macadamia Nut Brittle. Last night's batch didn't go so well...

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