If you have not tried your hand at homemade candy, give it a try. Candy making is not difficult and requires about an hour total from start to finish. Homemade candies are a great gift for anyone, especially those on a budget. We suggest peanut brittle because it’s fast and easy and with a candy thermometer, practically fool proof. Candy making has a reputation for being difficult but it’s really not if you have a candy thermometer. A thermometer assures the syrup reaches precisely the right temperature to give the desire results. The key to brittleness in peanut brittle is cooking to the right temp and spreading the mixture in a thin layer on a baking sheet. Here is the tried and true recipe from Betty Crocker.
Peanut Brittle
1 /12 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light (or dark) corn syrup
3 tablespoons butter
1 pound or about 2 1/2 cups shelled peanuts
1.Spray two baking sheets 12″ x 15″ with cooking spray and set aside.
2. Mix baking soda, 1 t. water and vanilla, set aside.
3. Mix sugar, 1 cup water and corn syrup in a large (at least 3 quart) pan and cook over medium heat stirring occasionally to 240 on a candy thermometer.
4. Stir in butter and peanuts and continue to cook stirring constantly to 300 degrees. Immediately remove from heat, stir in baking soda mixture and immediately spread in a thin layer on baking sheets.
5. Cook, break into pieces and enjoy.
6. Tips for success include, stirring with a heatproof spatula or spoon, clipping the thermometer to the side of the pan without touching the bottom and watching it closely. Work quickly when pouring and use thick potholders, as the mixture and pans are very hot!
Clean up is simple, too. Hot, soapy water and it’s done.
Let us know how yours turns out.