How to Make Caramel Brittle?

Caramel brittle is a type of candy that is made by combining sugar, corn syrup, butter, and baking soda. The mixture is heated until it becomes a dark brown color and then poured onto a surface such as wax paper or a Silpat mat. Once it has cooled, the candy can be broken into pieces and enjoyed.

  • Preheat the oven to 300 degrees Fahrenheit
  • Line a baking sheet with parchment paper and set it aside
  • In a medium saucepan, combine the sugar, corn syrup, water, and salt
  • Heat the mixture over medium heat, stirring occasionally, until it comes to a boil
  • Continue cooking the mixture until it turns a deep amber color
  • Remove the pan from the heat and stir in the baking soda (be careful, as the mixture will foam up)
  • Immediately pour the caramel onto the prepared baking sheet and spread it into an even layer with a spatula
  • Allow it to cool for about 30 minutes or until completely hardened
  • Once cooled, break the brittle into pieces and enjoy!
How to Make Caramel Brittle?


How Do You Get Caramel to Harden?

One of the most common ways to get caramel to harden is to add a small amount of water to the mixture. This will help the caramel to bind together and become firm. Another way to get caramel to harden is to place it in the fridge or freezer for a few minutes.

This will allow the caramel to set and become solidified.

What Does Adding Butter to Caramel Do?

Adding butter to caramel gives it a richer flavor and a creamier texture. The butter also helps to keep the caramel from crystallizing, which can happen when the sugar content is too high.

What Does Adding Cream to Caramel Do?

If you’ve ever made caramel, you know that it can be a tricky process. There are a lot of variables that can affect the outcome, and one misstep can ruin the whole batch. But what if you want to add cream to your caramel?

What does that do?

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Adding cream to caramel changes the consistency and makes it softer and more velvety. It also deepens the flavor and adds a richness that plain caramel lacks.

If you’re looking for a truly decadent treat, adding cream is the way to go. Of course, there are a few things to keep in mind when adding cream to caramel. First, make sure your cream is at room temperature; adding cold cream will cause the hot caramel to seize up.

Second, don’t add too much cream at once; pour it in slowly while stirring so that everything incorporates evenly. Finally, be careful not to overcook the caramel once the cream has been added; it can quickly become burnt and bitter if left on the heat for too long. With these tips in mind, go forth and experiment with addingcream to your next batch of caramel!

You might just find that it’s your new favorite way to enjoy this sweet treat.

Why is My Caramel Not Getting Hard?

One of the most common questions we get here at Bon Appétit is “Why is my caramel not getting hard?” There are a few reasons why this might happen, so let’s dive in and figure out why your caramel isn’t behaving. First, let’s start with the basics: to make caramel, you’ll need sugar, water, and heat.

The sugar and water mix together to form a syrup, which is then heated until it reaches the desired temperature. Once it reaches that temperature, the caramel will begin to turn a beautiful golden brown color and will start to thicken. That’s when you know it’s time to take it off the heat!

If your caramel isn’t thickening or turning golden brown, it could be because your sugar wasn’t fully dissolved before you started heating it up. This can happen if you add the sugar too quickly or don’t stir it enough before putting it on the stove. To avoid this problem in the future, make sure all of the sugar has dissolved before turning on the heat.

You can do this by stirring slowly over low heat until everything has combined. Another reason why your caramel might not be thickening could be because you’re not cooking it long enough. Caramel takes time to develop its flavor and texture, so be patient!

If you cook it for too short of a time period, you’ll end up with something more like syrup than actual caramel. On the other hand, if you cook it for too long, your caramel will become burnt and bitter-tasting. The best way to achieve perfect caramel is by using a candy thermometer to monitor its temperature as it cooks; once it reaches between 320°F and 350°F (160°C and 180°C), take it off the heat immediately!

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If your caramel does seem burnt or bitter tasting even though you took care to monitor its temperature properly, there’s one last thing that could be throwing off its flavor: impurities in your sugar or water. Over time, minerals can build up in both of these ingredients which can cause an off-flavor in your final product. To avoid this problem altogether, always use filtered water and high-quality granulated sugar when making caramel (and anything else!).

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How to Make Caramel Shards

Caramel shards are one of my favorite things to make. They are so easy and only require a few ingredients. Plus, they make a great addition to any dessert or snack!

Ingredients: -1 cup sugar -1/4 cup water

-1 tablespoon corn syrup -1 teaspoon vanilla extract Instructions:

1. Combine sugar, water, corn syrup, and vanilla extract in a saucepan over medium heat. 2. Cook the mixture until it reaches a golden brown color, stirring occasionally. 3. Remove from heat and pour onto a silicone baking sheet or parchment paper.

4. Allow to cool completely before breaking into pieces.


In this post, the author gives a step-by-step guide on how to make caramel brittle. First, you need to gather your ingredients: sugar, corn syrup, baking soda, butter, and vanilla extract. Next, combine the sugar and corn syrup in a saucepan over medium heat.

Once the mixture comes to a boil, add the baking soda and stir until it is dissolved. Then add the butter and vanilla extract and continue to stir until everything is well combined. Finally, pour the mixture onto a baking sheet lined with parchment paper and let it cool completely before breaking into pieces.