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.
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.