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Caramel Brittle

Caramel Brittle

Recipe by icecreamcalc

Use as add-in for your ice cream.


  • Sugar

  • Glucose syrup

  • Water

  • Butter

  • Swedish “mörk sirap” or 50/50 Lyle’s Golden Syrup/Black Treacle

  • Salt

  • Baking soda


  • 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.


    3 thoughts on “Caramel Brittle”

    1. 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.

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