Candy brittle is sticky--should it be?
I made candy brittle and it's all sticking together. I think this shouldn't be the case. I have never made brittle before but have made many types of toffee that everyone craves. This brittle is simple--bits of hard broken candies with a clear brittle.
I am in No California it's about 65 degrees and moderate air quality.
Any thoughts on how to remedy this or what I did wrong? I used a thermometer to the hard crack stage.
hmmm...
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Caroline1
Nov 15, 2008 08:16 AM
Well, it could be the candy (recipe) and it could be the humidity. When I've lived in Las Vegas and El Paso, both dry desert climates, I did a lot of holiday things with sugar and in Las Vegas, even decorated my tree with very elaborate gingerbread cookies (clowns and Nutcracker Suite characters) . At Easter, I used to make elaborate scenic Easter eggs. Now I live in Dallas, and it all melts. Same when I lived in Del Mar ant the SF peninsula. Gum paste and fondant are the only "sugar" arts I've found to be reasonably successful in humid climates. If there is a way to work around humidity with sugar/candy, I don't know of it. I've even seen the experts have trouble on Food Network Challenges when humidity has jumped to unexpected levels during a cake or candy competition, so I don't feel too bad about my crashing failures.
Maybe someone else will have a magic trick for you. Let's hope!
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re: Caroline1
it's getting a bit better I put it on a rack to have full air circulation...I also watched the BA video of the process and did it right:
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