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?
Before candy thermometers were widely available, our mothers and grandmothers used a different system to measure temperature -- and it still works! :)
The idea is that you drop a small amount of the boiling candy into a glass of cold water and gauge how it reacts. Here's a guide:
Please enter a valid email address.
Well played. You deserve a cookie.
Looks like a burger, smells like burger, tastes like a burger...
Frozen! Oreo! Pie!
Shop Fresh Fruit From California
Simple Tools for Spunky Pasta
Sharp Storage for Sharp Knives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.