If you don’t want to invest in a candy thermometer, you can test the candy in cold water as an alternative. You can buy one in your local grocery store in the kitchen aisle. If you don’t own a candy thermometer, I strongly suggest buying one if you plan to make very much candy. The secret is in cooking the candy until it reaches the correct temperature, and you can do this with a candy thermometer. Once the candy has cooled, break it up into pieces. Pour the candy on a prepared cookie sheet. This creates airy little pockets in the candy. Baking soda is the secret ingredient in any brittle that causes it to foam up. Right: Add the butter, vanilla, and baking soda and beat until frothy.
#Recipes for cashew brittle crack
Top Left: Cook the mixture over medium heat until it reaches 250 degrees, a hard ball stage, on a candy thermometer.īottom Left: Add the cashews and continue cooking to 290 degrees, a soft crack stage, on a candy thermometer. You want to have them close by and ready to add. When making candy, some ingredients get added at the last second, just before pouring the candy into a dish. Make sure you read through and understand the recipe before making it.
#Recipes for cashew brittle how to
Click hereand I’ll show you how to do it. If it’s off by a couple of degrees, you simply account for that when making the candy. But don’t fret… It’s easy to test and calibrate your candy thermometer to see how accurate it is.
Yes, you would assume that a new candy thermometer would be accurate, but that’s not the case. Don’t think for a second that a brand new candy thermometer is accurate.
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