Candy Corn Brittle – a delicious recipe with sugar, light corn syrup, water, butter, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter sides of a 3-quart heavy saucepan or Dutch oven. Combine sugar, corn syrup and water in pan.
2
Stirring constantly, cook over medium-low heat until sugar dissolves.
3
Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan, making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil.
4
Do not stir while syrup is boiling.
5
Continue to cook until syrup reaches hard crack stage (approximately 300u00b0 to 310u00b0) and turns light golden in color.
6
Test about 1/2 teaspoon syrup in ice water.
7
Syrup should form brittle threads in ice water and remain brittle when removed from the water.
476
kcal
Calories
7
g
Fat
107
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 c. granulated sugar, 1/2 c. light corn syrup, 1/4 c. water, 2 Tbsp. butter or margarine, and more.
Yes, Candy Corn Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
