When it comes to the finishing touches on my gift baskets every Christmas, I always make sure to include some sort of candy. Some years, I've made as many as 8 different types - from licorice caramels to lemon drops - but since time and space was at a premium, and my giftee list was slightly smaller, I stuck to just a few this time around. Usually, I'm not a huge fan of toffees and brittles - they're too sweet and cloying for my taste, and frankly I'd much rather have a sour key or square of dark chocolate. However, other people seem to love them, and who am I to deny the people of what they want?
This year, I found probably the best option to cover both bases - Gingerbread Brittle. While it is still, undeniably, candy, it is swirled through with a medley of warm, rich spices and has a hint of classic gingerbread bitterness from the molasses as well. Since I used a high-fat European style butter, the brittle had a sheen and almost butterscotchy note too, the best of all worlds! Perfect for last minute gifts or a dessert potluck, it cooks up in a flash (mine was done and cooling in under 10 minutes) and makes enough for a crowd or for wrapping in little plastic bags. As with any sponge toffee or brittle, this uses baking soda to help give it an airy, melt-in-your-mouth texture, and frankly it's my favourite part of the whole brittle making process (hearkening back to the days of baking soda and vinegar volcanoes). After cooling for a few hours, the whole slab looked like textured marble, and it broke up neatly into pieces.
The tiny bit I was able to taste was heavenly - think a lighter, spicier Werthers - and those who received it waxed poetic on it's taste as well. I've even given out the recipe a few times, so now I'm sharing it with you!
Gingerbread Brittle
Adapted from Better Recipes
Makes ~ 1 lb, 6 oz
½ tbsp ground ginger
½ tsp cinnamon¼ tsp nutmeg
⅛ tsp cloves
⅛ tsp allspice
1 tbsp canola oil
2 cups sugar
¼ tsp salt
⅓ cup dark or golden corn syrup (you can also use amber honey but the taste will be sweeter)
¼ cup molasses
¼ cup unsalted butter, cubed (I used a European style)
¾ cup water
½ tbsp baking soda
- Line a 12"x18" rimmed baking sheet with silicone or parchment (do not use foil!)
- In a small bowl, mix the spices with the oil, set aside.
- Combine sugar, salt, corn syrup, molasses, butter, and water in a large saucepan and bring to a boil without stirring.
- Cook, without stirring, until the temperature reaches 300F.
- Remove from heat whisk in the spice and oil mixture, followed by the baking soda (it will foam). Immediately pour onto the baking sheet, scraping the bottom of the pot.
- Let cool at least 2 hours, then break candy into pieces and serve or package in air-tight containers.
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