I love this recipe. It does take a few attempts to prefect it though. You need a candy thermometer. The temp must be at 300 degrees for it to set as a hard candy. If you don't get it to the right temp you end up with chewy candy. I also added a little bit of Vanilla extract when I heated the corn syrup, sugar and water. I found I didn't need to spray my cookie sheets. The brittle, when it is cool enough comes right up ready for cracking. Lets use some common sense people, start with a large enough pot. We have a chemical reaction occurring, with approximately 3 cups of ingredients and the only way it would boil over the pot is if you are using a sauce pan. Smarten up!
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I love this recipe. It does take a few attempts to prefect it though. You need a candy...