Why is my brittle chewy

It is probably too chewy because it didnt get to a high enough temperature when cooking the candy mixture. It is most likely a combination of the choice of steak and how you cooked it.

Its not something you can guess at you need it to reach the hard-crack stage.

Why is my brittle chewy. Why is my peanut brittle soft. If your peanut brittle is too soft you didnt cook it long enough. Its important to use a candy thermometer and cook the sugar mixture until it reaches the hard crack stage.

What does baking soda do to peanut brittle. Putting the Buttery Crunch in Peanut Brittle. Baking soda adds bubblesmillions of minuscule ones that make the brittle more porous.

The most likely reason your peanut brittle turned sticky is because you didnt cook it long enough. Peanut brittle has to reach the hard-crack stage which means that strands of sugar break easily and feel dry not sticky. Storing peanut brittle in the fridge or freezer also can alter its texture.

Click to see full answer. Besides why did my peanut brittle turned out chewy. I dont think freezing your peanut brittle will help.

In fact it may even make it more chewy when you thaw it out. It is probably too chewy because it didnt get to a high enough temperature when cooking the candy mixture. Theres probably not much you can do to repair this batch since it is already finished.

The most likely reason that your peanut brittle is chewy is because it didnt get to a hot enough temperature when you were cooking it. I just ran across a really easy peanut brittle recipe this week that Im hoping to try soon. Its made in the microwave.

It is most likely a combination of the choice of steak and how you cooked it. If you want a tender steak going with an expensive cut of meat is generally the easiest way. If you want a fairly inexpensive steak that is still pretty tender go with top sirloin.

Use the sous vide method to cook it. The most likely reason your peanut brittle turned sticky is because you didnt cook it long enough. Peanut brittle has to reach the hard-crack stage which means that strands of.

If you find that the texture of your peanut brittle is chewy and not crisp and firm the reason is most likely that you didnt cook it long enough. Even in the microwave the peanut brittle has to reach the hard crack stage so that the sugar strands will break easily and not feel sticky. Why Is My Peanut Brittle Chewy Sticky Didnt Harden.

This is a temperature issue. Make sure the candy reaches exactly 300ºF 149ºC which is hard crack stage before pouring onto baking sheet. See Equipment Used to Make Peanut Brittle for my recommended thermometer.

The title says it all. I make holiday brittle. But past years its been just a little too chewyI bring the candy up to 310F stir in baking soda and turn out onto a silpat and then roll thin with a heavy marble roller.

Recipe is1 cup light corn syrup 2 cups sugar 1 cup water – boil together. DANG PEANUT BRITTLE ISNT HARD ENOUGH. Ok I have tried this twice so far with the same results.

Im 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. Why is my brittle chewy.

It is probably too chewy because it didnt get to a high enough temperature when cooking the candy mixture. If you think it is a humid day add 2 to the required cooking temperature to allow for the moisture in the air. If your brittle is chewy its likely that it did not reach a high enough temperature.

It needs to reach the hard crack stage 295 to 309 F to harden properly. How long will brittle last. Brittle will last up to 8 weeks stored in an airtight container at room temperature.

Peanut brittle will become chewy if the peanut brittle syrup does not reach the required temperature of 302F which produces the hard crack. If you want a softer peanut brittle more like taffy take it to a soft crack register between 275F-285F. Add the Baking Soda.

In conventional bread gluten a combination of two proteins found in grains like wheat and rye is essential. Once these proteins become moist they create stretchy molecules that give bread dough its elasticity. Gluten helps bread maintain its shape and produces the crumb or texture.

The biggest reason your peanut brittle is chewy and sticky is because you didnt cook it long enough. Its not something you can guess at you need it to reach the hard-crack stage. That means the strands of sugar break easily and feel dry as opposed to sticky.

Peanut brittle is a classic American confection that some believe was created by accident in the late 1800s when a Southern woman was attempting to make taffy but accidentally added baking soda to the recipe instead of cream of tartar. The result was a. Hot air popping robs popcorn of ALL of its moisture leaving it brittle slightly scorched and incredibly dry.

Popcorn tastes best when eaten just minutes after its popped before its had a chance to absorb moisture from the air and become chewy and stale and while its still slightly warm. What is the best oil to pop popcorn in. Why is my homemade peanut brittle chewy.

Baking soda is a key ingredient in making homemade brittle. When you add peanut brittle to the sugary syrup it lets out tons of air bubbles dont worrythey are tiny and it is what gives the candy such a light airy texture. Without baking soda the brittle will be hard and chewy.

Toffee needs to be heated to the correct temperature 290F to avoid a chewy texture. The instructions in some recipes will tell you to cook until the color of a brown paper bag. Apparently my version of a brown paper bag was not brown enough and I.