Does anyone know of candy thermometers that work? I heard the Braille one
wasn't very accurate.
----- Original Message -----
From: "Rhonda Scott" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 17, 2009 6:40 AM
Subject: Re: [CnD] PEANUT BRITTLE
Guhrhrhrhrhrhhrrhrhhrr, another good one that requires a candy
thermometer.
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 17, 2009 6:27 AM
Subject: [CnD] PEANUT BRITTLE
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.
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
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.) 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.
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