 |
|
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Why is Corn Syrup a key ingredient to Peanut Brittle?
Hi all. Just made my first ever brittle and it came out quite nice.
Basic recipe. Why is it that most recipes call for lite corn syrup? Why not just cook the sugar and water and get caramel and go from there? Thx |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Peanut Brittle | General Cooking | |||
| Peanut Brittle | Recipes (moderated) | |||
| Peanut Brittle | Recipes (moderated) | |||
| Repost: How to Keep Peanut Brittle well.....brittle? | Baking | |||
| Peanut Brittle | General Cooking | |||
Threaded Mode
