How long does it take for peanut brittle to harden? This microwave peanut brittle starts to harden almost immediately once you finish cooking it and stirring in the baking soda. It will be completely hardened and ready to break into pieces in just 30 minutes .
How do you fix too soft peanut brittle?
If you live in a humid climate, err on the side of more cooking time to avoid stickiness. At this point, the candy will be golden brown. If you put a drop of it in a glass of water, it will instantly harden. Remove the peanut brittle from the heat and stir in butter, vanilla and baking soda .
Why is my peanut brittle soft?
Why is my peanut brittle soft? If your peanut brittle is too soft, you didn't cook it long enough . It's important to use a candy thermometer and cook the sugar mixture until it reaches the hard crack stage.
Why would peanut brittle be chewy?
It is probably too chewy because it didn't get to a high enough temperature when cooking the candy mixture . There's probably not much you can do to repair this batch since it is already finished.
How do you keep brittle crunchy?
Add 1 tbsp. baking soda for each cup of the sugar syrup . This injects millions of tiny bubbles into the candy, making it more delicate and crisp as it hardens later on.
How do you fix candy that didn't Harden?
Dip the pan in cold water. Drop a small amount of syrup into a bowl of cold water and attempt to make a ball in the water. Remove from the bowl. If it keeps its shape even when pressed slightly and is still sticky to touch, then it's ready.
Does peanut brittle stick to parchment paper?
Can you pour peanut brittle on parchment paper? If you want to line your baking sheet with parchment paper, that will work also. But I suggest lightly misting the paper with nonstick spray just as an extra precaution to prevent the paper from sticking to the bottom of the brittle.
How do you break up peanut brittle?
Using buttered metal spatula or 2 forks, gently spread and stretch brittle to thin layer . Allow to cool completely. Break brittle into pieces and store in airtight container.
Do you put peanut brittle in the fridge?
To store: Store peanut brittle (once it's completely cooled) in an airtight container at room temperature. Do not refrigerate as the moisture from the fridge will cause the brittle to soften . Store for 6-8 weeks. To freeze: Peanut brittle can be frozen and stored up to 3 months.
Does the weather affect making peanut brittle?
Remember, humidity is the biggest enemy of candy. Moisture in the air will quickly soften your peanut brittle , making it tacky and soft. Store your peanut brittle in an airtight container in a cool, dry place.
Can I freeze peanut brittle?
You can also layer the brittle between parchment or wax paper so it doesn't stick together. As long as you keep the brittle in an airtight container, it should last for up to 3 weeks. You can freeze it for longer storage (up to 3 months) in an airtight container.
What temperature is hard crack stage?
The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 – 155° C. }, or what is known as the hard crack stage of sugar.
How do you keep brittle fresh?
Wrap tightly and store in an airtight container at room temperature. Proper storage should keep brittle fresh for up to two months —if you can resist eating it all at once!
Can you make peanut brittle when the humidity is high?
Because excessive softness in candy is the result of high relative humidity, you can also cook hard candies, such as peanut brittle, to 2 degrees higher than the temperature your recipe calls for. The additional 2 degrees in cooking temperature will compensate for moisture in the air.
Can you remelt peanut brittle?
Good news! It IS possible to recook homemade peanut brittle once it's already set . Just be careful to reheat slowly and watch it like a hawk so you don't burn it! ???? More comments below (thanks everyone!).
Why did my glass candy not harden?
The simple answer is that there is too much moisture in your candy . ... If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.
