Caramel Brittle
Use as add-in for your ice cream.
Ingredients
Sugar
200gGlucose syrup
100gWater
100gButter
15gSwedish “mörk sirap” or 50/50 Lyle’s Golden Syrup/Black Treacle
100gSalt
1.5gBaking soda
10g
Directions
- Add the sugar, glucose syrup, water and syrup to a pan
- Cook to 155C/311F
- Add the salt
- Remove the pan from the heat
- Add the butter and whisk until incorporated
- Add the baking soda and stir until incorporated
- Pour onto an oiled parchment paper in a thin layer and let it cool in room temperature.
- Break into pieces of you choice and use as add-in for your ice cream.
I tried this one but had to abandon it at 130 degrees Celsius. It was smoking badly! I used Lyles golden syrup and treacle 50:50. What could I have done wrong?
What’s the purpose of so much water given that the temp is to reach 155 Celsius? Is it to “fizz” the sugars up? The volume of the mix tripled in size once I got to about 110 Celsius and was popping with bubbles quite a lot. Is that expected?
It’s basically a wet caramel that you then add baking soda to to make a brittle.
Google for wet caramel for instructions on the process.
I know several people making this exact recipe so I don’t really know why you had problems.
I burned it the first time as well, it was still edible but had something off about it. Tried again and kept the induction stove at 5/9 unti 110 degrees celsius and then raised to 6/9. Takes a while but it did reach 155. 145-155 took a few seconds as well. Had a few whiffs of burnt smell but I it came out much better.
And anyone reading this thinking that their glossy parchment paper will keep the brittle not sticking. It wont, oil it up 🙂
Hi sir,
Can I skip mork syrup or golden syrup?
You can experiment with something else but try to keep the same amount of 100g
Hi, this came out very bitter and seemed burnt for me.
What am I doing wrong?
Make sure you measure the temperature correct. It should not be burnt.
This was a terrific brittle for this application. Like a semi flat honeycomb with a little extra salt. Perfect in the ice cream. I found dusting my pieces with a little cornflour helped them stay dry and separate in storage before use in next batch without effecting.the ice cream. Thank you for the recipe. I am envisioning myself doing this brittle in chocolate before breaking and into a vanilla base as a take on an Australian candy bar.