I have a question about the recipe "Wicked Brittle" from gingerroot. I don't have a candy thermometer. Is there a visual cue or some other way to know if the brittle is ready for the baking soda?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.