Brittles are a
popular confection, with formulations that can be adjust to feature any variety of nuts, seeds and even dried fruit. In an excerpt from RCI’s Kettle Talk
magazine, Randy Hofberger of R&D Candy Consultants shares how to achieve
great tasting product with consistency.
This hard,
glassy candy is not typically coated with chocolate, which makes it great for
consumers to enjoy year around! There is no standard of identity for brittles
(also known as butter crunch, nut crisps, etc.), but they generally contain
sugar, corn syrup, butter, nuts, salt, flavorings and often bicarbonate of soda
(baking soda).
While there
are many formulas to make brittles, some typical values are:
- Sugar/corn syrup ratio of 2:1
- Milk fat: 1-15%
- Nuts: 20-30%
- Salt: 0.2-1.0%
- Emulsifiers: lecithin 0.25%, mono and diglycerides 0.5-1.5%
- Bicarbonate of soda: 0.5-1.0% (if used)
- Sufficient water to dissolve the sugars
The basic
procedure to make brittles is to combine the sugar, corn syrup, emulsifier and
water and bring to a boil, washing down the sides of the kettle to prevent
premature graining. If your formula has a high percentage of fat/butter (such
as with a butter crunch), you will want to add this at the beginning of the
cook to ensure it is well incorporated. At approximately 240ºF, raw nuts are
added to be roasted in the boiling syrup. Adding the nuts at this time will
provide the necessary amino acids to start the Maillard reaction, which will
contribute to the color and flavor of the brittle.
As the
temperature approaches 280ºF, the flame is lowered if there is evidence of
scorching. When the final cook temperature (usually 295–310ºF) is reached,
flavoring, low levels of butter, salt and baking soda may be added. The cooked
candy is taken to a warm cooling table to be stretched and cooled. Thin pieces
of brittle will give a bite that is more tender. When cooled, the product must
be properly packaged to maintain the crunchy texture, since brittles will
absorb moisture.
Brittles can
be a popular and profitable part of your candy portfolio due to their flavor,
texture and resistance to heat. Like all confections, consistency is key.
Consistent product requires consistent ingredients added in a consistent
manner, cooked to the same temperature and for the same amount of time.
Processes for cooling, transferring, packaging and storage should also be
consistent.
Crave
more?
If you like what you read here, look for the "Subscribe now" box
on the right to enter your email address and start receiving weekly tips, like
this, delivered straight to your email inbox. RCI's Tip of the Week blog is
just one of the many resources we offer to help candy makers refine their craft and
build upon their business and marketing practices.
