Thank you Gail. I know it is not impossible to do this, I'm just inexperienced and need to give it probably a few tries. After all, candy thermometers did not exist in say the 19th century. Hehehehehehe Or at least, I don't think they did.
There are sure a lot of cooking and baking shortcuts these days that save on time for all of us. Rhonda ----- Original Message ----- From: "gail johnson" <[email protected]> To: <[email protected]> Sent: Thursday, December 17, 2009 7:15 AM Subject: Re: [CnD] PEANUT BRITTLE 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 -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
