Today I made peanut brittle.
All day I made peanut brittle.
I went in to town then came home and made peanut brittle.
I went to work and came home and made more peanut brittle.
All the peanut brittle has gone.
I do like making it. It's a scientific affair when you make it and I tried to master it without the candy thermometer today, but there were so many batches of the stuff that I forgot to time everything. I did learn a trick though. People had been asking, in the years I'd be making it, why it wasn't burnt sugar dark. I decided the recipe, that called for a max of 300°F on the candy thermometer, was incorrect. You have to let it burn a little longer to get the color and the true hard crack stage. It's probably more 310 - 315°F. I had success at 312.
I'll do it again in a few days.
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