Hi,
I remember the days of not owning a candy thermometer. In fact, I
still don't own one. I have used the method of testing for doneness
like Jan mentioned in this note.
I re-wrote the Peanut Brittle recipe to include these instructions.
I don't need the pounds but might consider making some this year just
for the practice. Maybe our company will eat it.
PEANUT BRITTLE
Because peanut brittle draws moisture from the air, make this candy on
a dry day. The recipe is from "The Martha Stewart Living Cookbook, the Original
Classics" (Clarkson N. Potter, 2007).
St. Paul Pioneer Press
Makes 1 1/2 pounds.
Ingredients:
Canola oil, for pan and spatula
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tablespoon unsalted butter
1 tablespoon baking soda
method:
To prepare baking pan:
Brush large baking pan with oil. Set aside.
To make peanut brittle:
In medium-size saucepan, combine peanuts, sugar and corn syrup.
Set over medium-high heat.
Bring to a boil, stirring constantly.
Clip candy thermometer onto saucepan. Continue boiling, without
stirring, for 6 minutes or until temperature registers 295 degrees,
brushing down sides of pan with pastry brush dipped in water to prevent
crystallizing.
(Note: When sugar begins to brown, stir gently to ensure even cooking.)
Remove saucepan from heat. Stir in butter and baking soda.
(Note: Mixture will begin to foam, so mix quickly.)
(no candy thermometer:
Follow boiling instructions. When mixture foams, drop a spoonful in
very cold water. When it makes a crackling sound it is done.”
Pour onto prepared baking pan.
To finish brittle: Using oiled offset spatula, spread brittle as thinly
as possible.
Cool completely, about 45 minutes. Break into bite-size pieces.
Store in airtight container for up to 2 weeks.
Gail and Hank
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