Please HELP!!! DANG PEANUT BRITTLE ISN"T HARD ENOUGH!!
Ok, I have tried this twice so far, with the same results.
I'm trying to make peanut brittle, but each time, even after taking the temp up to 310 (which is the highest temp for hard crack) I seem to have nothing but a soft crack!
Corn syrup, sugar, water, peanuts, butter and baking soda (last). I used a brand new candy thermometer, so I'm not sure if it could be that!
Either way, I don't like having my filling pulled out by peanut hard taffy, so can anyone tell me what the heck am I doing wrong here?
I don't cook it at full temp, to prevent a possible burn of the sugar... It's cooked at a medium high heat.
The peanuts are added right after the sugar starts a full boil, then stirred ever 30 to 45 seconds or so...
In the process of me trying the water test, I thought I was burning the sugar...
Could there be too much butter? Too much baking soda? It's really annoying since I wanted to send this family!
thanks anyone for helping!
"In the process of me trying the water test, I thought I was burning the sugar..."
What, were you doing the hard crack test in water? Did you not rely on your thermometer?
After stirring the sugar, water, peanuts, salt and corn syrup (if you use,) to combine, stirring is a no-no until you reach 300-310*, then you add the butter, vanilla, baking soda. You wrote that you stirred it every 30-45 seconds. NG. By stirring, you're cooling and you probably never reached the hard crack stage.
Has the brittle completely cooled? Humidity can be a factor. Not cooking the sugar to the proper stage of hardness is a big factor. Stirring is a bigger factor.
Did you use raw or roasted peanuts? I'm just curious, I'm taking a poll, 50% use raw and 50% use roasted.