My mom makes fantastic candy. Especially her brittle and toffee. I have never been able to master it. She is very good knowing what stage the candy is at based on the "cold water test" (drop a little in cold water and depending on how it solidifies, she can tell if it is soft ball, soft crack, hard crack, etc.). I never could tell... not really.
This last visit I had an AH-HA! moment and decided to write down the temperatures on the candy thermometer for the different steps (I know. Duh, huh?). That was all it took!
I have since made peanut brittle and english toffee both on my own and both were delicious! Now my Mom won't be forced to make a double batch for me every time we visit. :)
So...like...you know you can buy candy thermometers that have the stages in it already so you know what is what? ;) These pictures are making me hungry. We didn't do toffee and brittle this year. Sad day!
ReplyDeleteMaybe I'll mail you some. Ha. We'll see if that happens :)
ReplyDeleteI am VERY proud of you! It looks NUMMY!
ReplyDeleteMake a second batch brittle, much better than the first (cooked it just a smidge longer). YUM!
ReplyDeletePlease post something new. I'm not trying to tell you that you haven't posted recently or kept up with your blog (after all, the last time I posted to my blog was...hmm, did I post in 2011?). It's just that every time I go to your blog, my mouth waters and I am full of toffee/brittle envy!
ReplyDelete