Comments on: Caramel Brittle https://icecreamcalc.com/2021/04/15/caramel-brittle/ Ice cream recipe and balancing software Tue, 23 Jan 2024 07:14:30 +0000 hourly 1 https://wordpress.org/?v=6.9.1 By: icecreamcalc https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-1086 Tue, 23 Jan 2024 07:14:30 +0000 https://icecreamcalc.com/?p=1582#comment-1086 In reply to Romain Van Den Brande.

No

]]> By: Romain Van Den Brande https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-1085 Mon, 22 Jan 2024 23:46:23 +0000 https://icecreamcalc.com/?p=1582#comment-1085 the caramel brittle doesn’t melt in the ice cream?

]]> By: Bengan https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-1066 Wed, 22 Nov 2023 22:06:50 +0000 https://icecreamcalc.com/?p=1582#comment-1066 In reply to Dave.

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 🙂

]]> By: icecreamcalc https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-1065 Mon, 20 Nov 2023 07:41:55 +0000 https://icecreamcalc.com/?p=1582#comment-1065 In reply to Dave.

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.

]]> By: Dave https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-1063 Sun, 19 Nov 2023 22:17:54 +0000 https://icecreamcalc.com/?p=1582#comment-1063 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?

]]> By: icecreamcalc https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-936 Sat, 15 Apr 2023 10:20:05 +0000 https://icecreamcalc.com/?p=1582#comment-936 In reply to Amit.

You can experiment with something else but try to keep the same amount of 100g

]]> By: Amit https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-935 Sat, 15 Apr 2023 09:36:01 +0000 https://icecreamcalc.com/?p=1582#comment-935 Hi sir,
Can I skip mork syrup or golden syrup?

]]> By: icecreamcalc https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-833 Tue, 12 Jul 2022 06:31:58 +0000 https://icecreamcalc.com/?p=1582#comment-833 In reply to John Fenwick.

Make sure you measure the temperature correct. It should not be burnt.

]]> By: John Fenwick https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-832 Tue, 12 Jul 2022 06:08:43 +0000 https://icecreamcalc.com/?p=1582#comment-832 Hi, this came out very bitter and seemed burnt for me.
What am I doing wrong?

]]> By: Nigel https://icecreamcalc.com/2021/04/15/caramel-brittle/#comment-786 Thu, 24 Mar 2022 10:10:39 +0000 https://icecreamcalc.com/?p=1582#comment-786 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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