What causes peanut brittle to be too hard

You may refrigerate or freeze peanut brittle but the thawing process likely will affect the consistency of the candy and soften the brittle. Peanut brittle has to reach the hard-crack stage which means that strands of sugar break easily and feel dry not sticky.

In a word moisture.

What causes peanut brittle to be too hard. The brittle is tasty but too hard. Usually the reason peanut brittle gets too hard is because the cooking temperature has reached too high a temperature. Because the wattage of microwaves vary you may need to adjust either the cooking time or the cooking temperature.

The most likely reason your peanut brittle turned sticky is because you didnt cook it long enough. Peanut brittle has to reach the hard-crack stage which means that strands of sugar break easily and feel dry not sticky. The most likely reason your peanut brittle turned sticky is because you didnt cook it long enough.

Peanut brittle has to reach the hard-crack stage which means that strands of sugar break easily and feel dry not sticky. Too chewy peanut brittle might be because of too much corn syrup. That was the case with my peanut brittle.

I dont have thermometer but I cooked it long enough to the point that the syrup is no longer runny. Im trying to make peanut brittle but each time even after taking the temp up to 310 which is the highest temp for hard crack I seem to have nothing but a soft crack. Corn syrup sugar water peanuts butter and baking soda last.

I used a brand new candy thermometer so Im not sure if. I think the reason for adding water is to slow the heating of the sugar so it doesnt go from golden to burnt too suddenly. The sugar-and-corn syrup approaches have you add baking soda at the end warning that it will bubble up.

To do this you need to have patience a lot of it. Put it in a pan on low heat and very slowly melt it. Once it begins to melt you can increase the heat a bit.

The trick to this is that you have to stir it constantly in order to keep the peanuts from burning. Youre going to want to bring it back to 300F then immediately pour into the prepared pan. In a word moisture.

Making peanut brittle on a rainy or humid day can cause the candy to turn out chewy. Not getting the mixture hot enough can also cause the problem. On a candy thermometer the.

The texture of peanut brittle comes from water and sugar that is heated to a temperature known as the hard crack stage after which it will cool into a hard almost glass-like form. In many instances corn syrup is added to the sugar and water mixture to prevent sugar crystals from forming and ruining the final texture of the brittle. Bring the mixture up to hard crack 290-300 stirring more at the end you dont want the peanuts to burn.

It should be turning a golden color. Store peanut brittle in an airtight container. This will minimize the amount of moisture the candy can absorb.

You may refrigerate or freeze peanut brittle but the thawing process likely will affect the consistency of the candy and soften the brittle. Is Your Peanut Brittle Too Sticky. The Brittle and Hokey Pokey recipes are similar and both rely on boiling sugar and syrup to a high enough temperature to remove almost all of the water.

This what chefs refer to as the hard crack stage resulting in a firm candy with a good snap. Once the sugar and syrup mixture is boiling you need to watch the saucepan very carefully. He says there are two secrets to making the perfect batch of brittle.

Baking soda and the candy thermometer. Plenty of Baking Soda Just look at the air pockets in this piece. But peanut brittle is delicate and you can easily bite into ithow.

The secret is in the baking soda. As the sugar is cooking and begins turning amber in color it accumulates small amounts of acid and that acid reacts chemically with the alkaline baking soda releasing about a zillion minuscule bubbles of CO 2 that get trapped making the sugar porous and wellbrittle. Baking soda and butter make a more delicate brittle.

Sugar syrup is the foundation of candymaking. To make peanut brittle the sugar syrup must be cooked to what is called the hard-crack stage. That means that the syrup solidifies when cooled.

Keep a hygrometer in your kitchen to ensure that the humidity in your home is no greater than 40 percent. Alternatively check your local weather broadcast and watch for your regions humidity forecast. The relative humidity of your region and home has a powerful effect on how the ingredients are able to bind together to form crunchy peanut brittle.

The excess flour caused too much gluten to form preventing the cookie from softening and spreading. Dark and crispy cookies. If your cookies came out resembling the third one in the biscuit line up of shame its likely that they were made from good dough but either baked for too long or at too high a temperature.

The most likely reason your peanut brittle turned sticky is because you didnt cook it long enough. Peanut brittle has to reach the hard-crack stage which means that strands of sugar break easily and feel dry not sticky. Storing peanut brittle in the fridge or freezer also can alter its texture.

Does peanut butter ever go bad.